Grilled Sriracha Chicken

Keep skin intact, but remove any straggling pieces. Make two slits into the meat of each leg. Place 8 legs in one resealable plastic bag and 8 in another. Combine marinade mixture and pour half of it in one bag and half in another. Make sure meat is well coated. Seal bags and place into refrigerator for 2 hours.

Place glaze ingredients in a medium saucepan and bring to a high simmer (starting to boil). Reduce heat to low, and let glaze simmer for 3-4 minutes, stirring often. Once brown sugar has melted and sauce is well incorporated, remove from heat, cover and keep warm. Reheat sauce if needed.

Preheat grill for a medium, indirect cook.

Remove chicken from bags and place onto grill. Cook over indirect heat for 10-12 minutes. Begin basting legs and turning after this point. Do this about 4 times until legs are cooked through or you have run out of glaze. Once legs reach an internal temperature of 175 degrees F., they are done.

Remove legs from grill and place onto a large platter. Garnish with chopped green onion and toasted sesame seeds.

Store leftover chicken in an air tight container in the refrigerator for 3-4 days after initial preparation.