4 to 5 pounds chicken thighs, wings, or a combination of both
Kosher salt and freshly ground black pepper
For the sauce:
¼ cup light brown sugar, packed
2 tablespoons water
2 cloves garlic, grated
1-inch fresh ginger, peeled and grated
Grated zest from one large lime
3 tablespoons fresh lime juice
⅓ cup sriracha sauce
¼ cup ketchup
2 teaspoon soy sauce
½ teaspoon toasted sesame oil
Instructions
Place the brown sugar and water in a saucepan over medium-high heat. Let the sugar come to a boil and after a few minutes the water will boil out and the bubbles will become small and the mixture will be visibly thicker. At this point stir in the grated garlic, ginger, and lime zest; stir for 30 seconds until fragrant. Stir in the sriracha, ketchup, and soy sauce and let simmer for 5 minutes. Remove from the heat and stir in the sesame oil. Set aside until ready to use.
Set up the grill for two zone (both direct and indirect) grilling; medium-high heat on the direct side. Brush and oil the grates before you start cooking.
Pat the chicken pieces dry with paper towels and season with salt and pepper. Lay the chicken skin-side down and give a good 3 to 4 minute sear to mark the chicken and give it a little char. Flip and move to the indirect side. Close the grill cover and stabilize the temperature around 350°F. Cook for 35 to 45 minutes or until chicken is no longer pink at the bone.
During the last 5 minutes or so of cooking, turn the heat down on the direct side to medium low. Liberally brush the chicken with sriracha glaze and flip to the direct side of the grill to caramelize the grill a bit. Brush the second side with glaze and flip again. Brush once more (that should about do it for the glaze) and transfer the chicken to a serving platter. Garnish with cilantro leaves and serve hot or at room temperature.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/sweet-n-spicy-sriracha-glazed-thighs-and-wings-for-your-super-bowl-buffet/