Grilled Chicken With Sriracha Glaze

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2/3 cup mango jam

2 tablespoons finely chopped fresh chives

2 tablespoons rice vinegar

2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)

1 tablespoon olive oil

4 (12-ounce) bone-in chicken leg-thigh quarters, skinned

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

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