Grilled Chicken with Sriracha Glaze from Cooking Light's Way To Cook: Grilling Cookbook

I’m going to let you in on a secret; one of those behind-the-scenes kind of deals. This is my kitchen table. The blue pitcher you see in the background is usually in the center of the table, only getting moved to the empty place mat while we eat.

There are no windows in the kitchen eating area. It’s a nice space but it’s definitely made for eating a meal (or coloring, painting, puzzle-making and other summer keep-her-busy activities between food consumption times) not for any kind of picture-taking.

The only time I ever take a photo of food on this table is when my family is really hungry and I know their patience will be overly tested by my carrying a plate of dinner to a window to get some of that ‘natural light’. Taking the time to set up the food with doodads and other little frufru things? Grounds for staging a coup.

So, when you see this table, know that there are vegetables and potatoes pushed to the side so you can’t see them. The Tigger salt shaker and Pooh pepper are also displaced momentarily. Behind the camera, two family members are impatiently waiting, commenting, pushing their luck.

Such a simple photo. So much going on.

The Process

To tell the truth, the two best bits of instruction for this recipe don’t come from the ingredient list or the directions. The first come from the little blurb right underneath the title.

“Customize the glaze according to what you have on hand.” Since I’m not a mango fan and have no mango jam in the house, I customized the glaze by using apricot jam instead. In fact, I used Garam-Masala Apricot Jam that I got from Gina, the SP Cookie Queen. It was the perfect flavor to go along with the Sriracha.

The second instruction was a ‘kitchen how-to’ that didn’t work so well even though I followed it. It has to do with how easily sweet glazes can burn and how the food should be grilled over indirect heat.

I know how to grill and have a nice big smoker grill so my chicken was way on the other rack from where the coals were glowing. The meat got toasty dark anyhow because the inside of the grill just got that hot. Sometimes it happens.

Could I have prevented it by keeping the lid up a bit and the temperature down. Absolutely. But the chicken takes and hour and a half to cook and it was already late and sometimes things happen.

The directions for grilling this sweet/spicy glaze are spot on. It’s just important to try and keep the temperature in the 350-400 range. I think mine crept up around 500 at one point. You’re not slow cooking the chicken, but you’re not microwaving it either.

The Verdict

I hope you don’t judge the recipe by the photo because this was absolutely phenomenal. Even though there are two tablespoons of hot sauce in the glaze, you’d never guess it. Dudette ate a fair amount before she asked if I had put spice in it. The balance between sweet and heat is perfect.

What I’d Do Different Next Time

Even with a grilled recipe that allows you to put the lid down and walk away for a while, it’s important to have the time to let the meal cook at the correct temperature. I’d keep a closer eye on my chicken.

Grilled Chicken with Sriracha Glaze - print this recipe
from Cooking Light’s Way To Cook: Grilling Cookbook

Grilled Chicken with Sriracha Glaze from Cooking Light's Way To Cook: Grilling Cookbook
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Grilling
Cuisine: American
Serves: 4
Ingredients
  • ⅔ cup mango jam
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons rice vinegar
  • 2 tablespoons Sriracha (hot chile sauce)
  • 1 tablespoon olive oil
  • 4 (12-ounce) bone-in chicken leg-thigh quarters, skinned
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
Instructions
  1. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in the middle.
  2. Combine mango jam, chives, vinegar, and Sriracha, stirring until smooth. Reserve ¼ cup mango mixture; set aside.
  3. Brush oil evenly over chicken. Sprinkle chicken with salt and pepper.
  4. Carefully remove grill rack. Place a disposable aluminum foil pan on unheated part of grill. Carefully return grill rack to grill. Place chicken on grill rack over unheated part. Brush chicken with about 2 tablespoons remaining mango mixture. Close lid; grill 90 minutes or until a thermometer inserted into meaty part of thigh registers 165°, turning chicken and brushing with about 2 tablespoons mango mixture every 20 minutes. Transfer the chicken to a platter. Drizzle chicken with reserved ¼ cup mango mixture.

 

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Spiced Lamb Kebabs from Cooking Light's Way To Cook Grilling

To say I like lamb would be a bit of an understatement. It seems to be one of those foods that even the most die hard carnivore has trouble admitting to liking. Who wants to stand in front of anyone and say that they enjoy eating is a cute little wooly critter with a bow in it’s pristine white fur?

I guess I’m willing to.

So, seeing lamb in my new Cooking Light cookbook, it was only a matter of time before it would show up here. The kebabs are so simple to make, and on a weekend where I’m rushed and very busy, it makes for a perfect dinner when paired with corn on the cob and potato salad.

The Process

This is so simple to make, especially since the kebabs are cooked in a grill pan and not on a grill. For those who don’t like the idea of using charcoal or gas but want to dabble in grilling a little, this one’s perfect for you.

It’s a simple matter of mixing yogurt in spices and letting lamb chunks marinade in a bit of the sauce before cooking them in a grill pan. As simple as that. Since the kebabs aren’t put on an open flame, it’s not even necessary to soak the skewers prior to grilling.

The Verdict

I enjoyed the kebabs as they were very much, but not so much with the dipping sauce. I found the yogurt to be too tangy when paired with the lamb. I love the flavor of the meat and thought it got lost. Hubby liked it both ways, but he’s not the lamb fan I am. Dudette enjoyed the thought of kebabs but decided that it was too spicy for her. I don’t know if she actually ever realized that she was eating ‘lamb.’

What I’d Do Different Next Time

I would make a third of the sauce and not bother with the dipping part (though Hubby may disagree).

Spiced Lamb Kebabs from Cooking Light's Way To Cook Grilling
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Grilling
Cuisine: American
Serves: 4
Ingredients
  • 1¼ cups plain fat-free Greek yogurt
  • 1 teaspoon ground cumin
  • ½ teaspoon hot paprika
  • 1 garlic clove, minced
  • 1 pound boneless leg of lamb, trimmed
Instructions
  1. Combine yogurt, cumin, paprika, and garlic in a bowl. Cut lamb into 24 (1-inch) cubes; sprinkle with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Combine lamb and ½ cup yogurt mixture in a zip-top plastic bag (refrigerate the remaining yogurt mixture); seal and marinate in refrigerator at least 1 hour. Remove lamb, and discard marinade.
  2. Thread 3 lamb pieces onto each of 8 (10-inch) skewers. Heat a grill pan over medium-high heat; coat with cooking spray. Arrange 4 skewers on pan; cook for 7 minutes or until desired degree of doneness, turning frequently. Remove from the pan. Repeat with remaining skewers. Serve with remaining yogurt mixture.

 

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