Spicy Sweet-and-Sour Grilled Chicken

Ingredients for Spicy Sweet-and-Sour Grilled Chicken

• 240ml de água

• 60ml plus 2 tablespoons tomato paste (from a 170g can)

• 240ml soy sauce

• 240ml de vinagre branco destilado

• 180ml de açúcar

• 150g minced onion (about 1 medium)

• 45g minced serrano or jalapeño chillies with seeds

• 35g minced garlic (about 9 large cloves)

• 6 large chicken drumsticks (about 675g)

• 6 large chicken thighs (about 900g ), trimmed of any excess fat and skin

• Lime wedges for serving

• Instant-read thermometer

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 550ml , 50 to 60 minutes. Stir frequently toward end of cooking to prevent sticking. Reserve 240ml sauce for serving.

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

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 74°C, 22 to 25 minutes. (Chicken may appear pale; no cause for worry.)

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.)

Serve chicken with reserved sauce.

Aviso Legal

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