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Gourmet

Spicy Sweet-and-Sour Grilled Chicken

By Alexis Touchet

4.6

(26)

Image may contain Animal Bird Fowl Poultry and Chicken
Spicy Sweet-and-Sour Grilled ChickenLara Ferroni

There are hundreds, if not thousands, of barbecue chicken recipes out there, and we've certainly had our share, so we can say with authority that this spicy sweet-and-sour grilled chicken is the best we've had to date. It's got enough heat to titillate your taste buds, but not so much that kids will steer clear. The additions of tomato paste and soy sauce provide deep, dark, low notes that keep the sauce from squealing. In other words, it's heat with harmony.

Cooks' note:

Sauce can be made 3 days ahead and kept refrigerated once cooled. Reheat before using.

Recipe information

  • Total Time

    1 hour 50 minutes

  • Yield

    Makes 6 servings

Ingredients

Sauce:

1 cup water
1/4 cup plus 2 tablespoons tomato paste (from a 6-ounce can)
1 cup soy sauce
1 cup distilled white vinegar
3/4 cup sugar
3/4 cup minced onion (about 1 medium)
1/3 cup minced serrano or jalapeño chiles with seeds
1/4 cup minced garlic (about 9 large cloves)

Chicken:

6 large chicken drumsticks (about 1 1/2 pounds)
6 large chicken thighs (about 2 pounds), trimmed of any excess fat and skin
Lime wedges for serving

Special Equipment

Instant-read thermometer

Preparation

  1. Step 1

    Stir together water and tomato paste in a 2 1/2- to 3-quart heavy saucepan until smooth, then stir in remaining sauce ingredients. Bring mixture to a boil, stirring, then reduce heat and briskly simmer, stirring occasionally, until sauce is reduced to 2 1/4 cups, 50 to 60 minutes. Stir frequently toward end of cooking to prevent sticking. Reserve 1 cup sauce for serving.

    Step 2

    Prepare grill for indirect-heat grilling over medium-hot charcoal (medium-high heat for gas grills; see Grilling Procedure ).

    Step 3

    Pat chicken dry (do not season with salt and pepper). Lightly oil grill rack and place chicken, skin side down, on area with no coals underneath (over turned-off burner if using gas). Grill, covered, turning once, until chicken registers 165°F, 22 to 25 minutes. (Chicken may appear pale; no cause for worry.)

    Step 4

    Brush generously all over with some of sauce, then move chicken directly over coals (turned-on burners if using gas). Grill chicken, covered, turning and moving to area with no coals or heat underneath if flare-ups occur, until browned, 3 to 5 minutes more. (Add more charcoal during grilling if necessary to maintain heat.)

    Step 5

    Serve chicken with reserved sauce.

TagsChicken DrumstickChickenPoultryChicken ThighMainDinnerDairy FreeNut FreeMake AheadGrillingGourmet

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