Grilled Chicken Thighs and Drumsticks with Sriracha-Mango Barbecue Sauce

By Marge Perry & David Bonom
The sweet and spicy, knock-their-socks-off flavor of this sauce is also perfect for ribs and pork, so make a double batch and freeze the extra.


    • barbecue sauce
    • brown sugar
    • Canola Oil
    • chicken
    • chicken drumsticks
    • chicken thighs
    • chili powder
    • chopped fresh cilantro
    • chopped fresh ginger
    • finely chopped fresh ginger
    • garlic cloves
    • Garlic Powder
    • ketchup
    • lemon juice
    • medium mango
    • olive oil
    • Sea salt
    • small onion
    • sriracha sauce


    1. Preheat the grill for medium indirect heat grilling, 350°F to 450°F.
    2. For the chicken, combine the thighs, drumsticks, oil, ginger, garlic powder, lemon juice and salt in a bowl. Let stand at room temperature for 30 minutes.
    3. Meanwhile for the sauce, heat the oil in a medium saucepan over medium. Add the ginger, garlic and onion
    4. Season the chicken with the salt and place it, skin side up, on the grill rack over indirect heat. Close the lid and cook 20 minutes. Turn the chicken over and grill 10 minutes longer. Turn the chicken again and brush the skin side generously with the sauce. Close the lid, cook 5 minutes, turn the chicken and brush with more sauce. Continue cooking until an instant read thermometer inserted into the thickest portion of the chicken registers 170°F, about 5 minutes longer. Transfer to a serving platter and serve with remaining sauce.