Recipe(tried): Grilled Chicken with Sriracha Mango Glaze

Normally I make a recipe exactly how it is written the first time and tweak it the next time. This time I didn't follow the directions. I used 8 skinless chicken thighs and baked them uncovered in a shallow pan at 350 degrees F. for about an hour. Think next time I will cover them the first half of cooking time. I didn't have rice vinegar so I used champagne vinegar doubled the glaze recipe, but NOT the hot sauce....thankfully! It was very hot when I tried it before I put it on the chicken, but after baking it wasn't very hot at all. DH used the leftover sauce on his when I served it to spice it up a bit. I'm thinking apricot preserves would be good, or orange marmalade...wait....Rose's Lime Marmalade might be wonderful too! I served this with jasmine rice and slivered green beans. Here is the recipe as I found it....

Dense, bone-in chicken leg quarters benefit from long, slow cooking over indirect heat. The less intense heat also prevents the sweet glaze from burning. Customize the glaze according to what you have on hand; try pineapple preserves or apple jelly in place of mango jam, for example, or hot pepper sauce instead of Sriracha. Serve with a simple slaw of cabbage, carrots, lime juice, and sugar.

GRILLED CHICKEN WITH SRIRACHA MANGO GLAZE
Yield: 4 servings (serving size: 1 leg-thigh quarter and 1 tablespoon mango mixture)

2/3 cup mango jam
2 tablespoons finely chopped fresh chives
2 tablespoons rice vinegar
2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon olive oil
4 (12-ounce) bone-in chicken leg-thigh quarters, skinned
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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.

Combine mango jam, chives, vinegar, and Sriracha, stirring until smooth. Reserve 1/4 cup mango mixture; set aside.

Brush oil evenly over chicken. Sprinkle chicken with salt and pepper.

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 degrees F, turning chicken and brushing with about 2 tablespoons mango mixture every 20 minutes.

Transfer the chicken to a platter. Drizzle chicken with reserved 1/4 cup mango mixture.