Spicy Sweet-and-Sour Grilled Chicken

We try to eat as little sodium as possible, so I generally shy away from recipes with soy sauce, but this one sounded so good that I worked out some substitutions. Instead of the soy sauce. I mad a combination of Bragg's amino acid, unseasoned rice vinegar, red wine vinegar, balsamic vinegar and a little lemon juice (i.e. whatever I happened to have on hand.) It was really delicious. I'm making it again tomorrow night for company.

• countryfoodie

• 9/1/2016

Excellent recipe. The sauce is very tasty. I doubled it for around 5 lb of chicken so I have some left over and will be making this again tonight. I used 2 habaneros from the garden to make this sauce and they were potent but they ended up tasting subdued in the final product. I would probably add more heat in the future. I tested 2 methods for cooking the chicken: 1) per recipe (indirect heat) and 2) parboiling the chicken first. I boiled the chicken in a mixture of beer (2 cans) and water for 5 minutes , turned off the heat, covered and let sit for 10 minutes. The boiling method essentially cooks the chicken to temperature so you don't need to cook for 20+ minutes using indirect heat on the grill. Both methods produced tender, juicy chicken but the indirect grilling method was slightly better as it was a bit more flavorful. This was a test run of the recipe for my mother in law's 70th Birthday party and it passed with flying colors. I will definitely be making this again and again.

• mairead

• NY

• 8/29/2016

Easy, excellent. I baked mine in oven in the marinade because I ran out of gas but still incredibly tasty.

• michaelpac

• 7/14/2016

I try not to compliment my own cooking, but this was darned good. The sauce had an incredible tangy, sweet flavor. I would make it again and again. I made 1.5 times the recipe but used only one large jalapeno with seeds. It had a tiny bit of kick, but not too much.

• desonie

• Phoenix, AZ

• 7/6/2015

Not sure why my initial review didn't get saved, but i'll give it one more try. This recipe is GREAT. Made it as written, using low-sodium soy sauce and threw in 1 extra jalapeno (like the heat). Not sure how long it took to cook down as I was watching for a certain spreading consistency. Hubbie grilled drumsticks on a gas grill, brushing the chicken frequently. Coming off the grill the chicken was a beautiful mahogany. Tasted unbelievable, it was so flavorful as the sauce had caramelized on the chicken, the family loves this recipe.

• tigerlily2

• boston, ma

• 5/23/2015

Awesome sauce. Made the recipe as-is, using low-sodium soy sauce and tossing in an extra 1 or 2 jalapenos (we like heat). Not sure how long it took for the sauce to cook down, as I was watching for the consistency we can grill with. Hubbie grilled drumsticks on a gas grill, brushing them frequently with the sauce. The drumsticks were a beautiful maghony color, as the sauce had caramelized on the chicken. Family & friends rave when ever we make this grilled chicken recipe.

• deeymoy

• wayland, mass

• 5/23/2015

Ok....not my favourite grilled chicken dish. I cooked down that darned sauce for almost 2 hours in order to get it to the desired 2.5 cups. I found the sauce to be so salty and soya tasting that the sweet nor the spicy flavours came through at all. I did follow "txtung"s method for cooking because all that indirect heat does make for slimy pale old skin and lack of flavour. I followed this to the letter but I guess it just isn't in my flavour profile so to speak...

• stephmartin

• beautiful Nova Scotia

• 7/3/2014

it was not great but it was not bad.

• desquestions

• 6/29/2014

Sauce is to die for. Would alter the cooking technique for the chicken. 1) oil and lightly season the chicken 2) cook via direct method until seared and skin is crisp, then move over to indirect heat to finish cooking. Sauce the chicken in a bowl and place back over direct heat to brown the sauce...the listed no seasoning, straight indirect resulted in bland chicken beyond the exterior bite and rubbery skin...

• txturg

• Far, Far North Dallas

• 6/20/2014

A 6oz. can of tomato paste is 3/4 cup not 1/4 cup plus 2 tbsp. as written in the recipe. The first time I made it with the recipe amount of 1/4 cup plus 2 tbsp. as I was using tomato paste from a tube. It was quite good but a bit "strong". The second time I used a can of tomato paste and realized the mistake. Actually both versions are delicious but, obviously different.

• northvancook

• 6/6/2014

Excellent recipe. Even my "cultural critic" husband loved it. Also found that it took longer to reduce sauce than indicated. We made sauce with 1/4 tsp. red pepper instead of jalapenos (digestive issues at our house!) and thought it worked out just fine.

• egdodge

• Ledyard CT

• 6/4/2014

Excellent! I made this with skinless, boneless chicken thighs and it was delicious! I made as directed but had to use apple cider vinegar and purple onion as that was all I had on hand. Definitely a keeper!

• mars418

• TEXAS

• 6/3/2014

I made a half recipe of the sauce and used 2 seeded jalapenos, and it was not spicy at all. I guess I should have left the seeds in. I would also cut back a little on the sugar as it was very sweet.

• chandraceta

• Edmonds, WA

• 6/3/2014

Wow! This was fabulous, and the sauce has to be one of the best I've ever tasted. I made the sauce exactly according to the recipe. Although I was a little doubtful that the heat of the peppers would modify, I used the full amount, about half serrano and half jalapeno. I used a whole large fryer, cut into pieces, and there wasn't a bit left. I didn't salt the chicken before cooking, and didn't think the sauce was too salty. It did take longer than the suggested 50-60 minutes to reduce the sauce, maybe more like 75, but the result was worth it! I'm thinking of making another batch of sauce to freeze so I have it on hand. Great recipe! Thanks!!!

• gingerdallas

• Smyrna, GA

• 5/30/2014

I made this as it was written. For our family, it got mixed reviews. I thought it was way too salty. My son loved it. The remaining family thought it was ok. I will try it again with half the soy sauce or maybe a different soy sauce.

• Stincuzzi

• Surrey, BC, Canada

• 5/29/2014