I haven't tried it yet, but I think the glaze for this would also work fantastically on kebobs.
2/3 cup pineapple, mango & passionfruit jam*
2 tbsp. sriracha
2 tbsp. rice vinegar
6 boneless, skinless chicken breasts
Olive oil
Salt
Pepper
Heat bbq to 350. Lightly coat chicken with olive oil and sprinkle with salt and pepper. Mix together jam, sriracha and vinegar.
Turn heat on one side of the bbq off and place chicken on that side. Brush with glaze, flip, and brush other side with glaze. Brush repeatedly as chicken cooks, but do not use all of the glaze. The chicken should take about 45 minutes to cook on the no-flame side of the bbq. Don't try to cook it quicker by turning on the heat, the high sugar content in the jam will cause it to burn.
When the chicken is done, cook each side on the flame side of the bbq for about 30 seconds, to give it a deeper color and grill marks. Serve topped with remaining glaze.
You can also bake the chicken in the sauce rather than grilling it. Put a thin layer of sauce in the bottom of a baking dish, place the chicken on top and cover with sauce. Bake for 45 minutes at 350, or until juices run clear and chicken is done.
Yum!
*The original recipe calls for mango jam, but I used pineapple, mango & passionfruit because I was unable to find plain mango jam. I imagine any variation of sweet tropical fruits would work quite well.
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