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Spicy Orange Sriracha BBQ Chicken
Do it outside or in the oven!
- 3 lb chicken cut up or equivalent pieces
- 1 cup orange marmalade
- 2 tbs Sriracha
- 2 tsp fresh thyme or 1 tsp dried
- Salt & pepper to taste
For oven method: Preheat oven to 375F/190C. Line a large baking sheet with foil or non-stick parchment.
Place marmalade in a small microwave-safe bowl. Microwave on high 30 seconds or until marmalade is melted and can drizzle from a spoon. Mix in remaining sauce ingredients Reserve about 1 cup of the sauce for dipping/basting.
Lightly oil chicken parts. If you are doing this on an outside grill, grill the parts over direct heat for about 4 minutes in order to get grill marks. You may do this on a stovetop grill pan as well.
If you do the chicken in the oven, Brown in a large skillet.
Please note the above steps for browning/grill marks are not necessary—they are done for appearance sake.
For oven: Coat chicken with sauce and place on prepared sheet. Bake for 30-40 minutes or until temperature registers 165F/75C. For extra caramelization, pop under the broiler for a few minutes.
Outdoor grill method: Coat chicken with sauce. Cook chicken over indirect heat (place on unlit side of the grill) until internal temp is 165F/75C. Depending on the grill temp and chicken part size, this should take a minimum of 30 minutes.
Serving: 1serving | Calories: 550kcal | Carbohydrates: 53g | Protein: 31g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 122mg | Sodium: 331mg | Potassium: 348mg | Fiber: 1g | Sugar: 48g | Vitamin A: 326IU | Vitamin C: 13mg | Calcium: 52mg | Iron: 2mg