Spicy Sweet-and-Sour Grilled Chicken

Ingredients

• 1.5 pounds skin-on chicken drumsticks 
• 2 pounds strips. trimmed
• 9 large cloves garlic minced
• 0.3 cup jalapeno with seeds minced
• 6 servings lime wedges for serving
• 0.8 cup onion minced ( 1 medium)
• 1 cup soya sauce 
• 0.8 cup sugar 
• 0.3 cup tomato paste (from a 6-ounce can)
• 1 cup water 
• 1 cup vinegar white

Equipment

• sauce pan
• grill

Directions

1. Stir together water and tomato paste in a 2 1/2- to 3-quart heavy saucepan until smooth, then stir in remaining sauce ingredients. Bring mixture to a boil, stirring, then reduce heat and briskly simmer, stirring occasionally, until sauce is reduced to 2 1/4 cups, 50 to 60 minutes. Stir frequently toward end of cooking to prevent sticking. Reserve 1 cup sauce for serving.
2. Prepare grill for indirect-heat grilling over medium-hot charcoal (medium-high heat for gas grills; see Grilling Procedure).
3. Pat chicken dry (do not season with salt and pepper). Lightly oil grill rack and place chicken, skin side down, on area with no coals underneath (over turned-off burner if using gas). Grill, covered, turning once, until chicken registers 165°F, 22 to 25 minutes. (Chicken may appear pale; no cause for worry.)
4. Brush generously all over with some of sauce, then move chicken directly over coals (turned-on burners if using gas). Grill chicken, covered, turning and moving to area with no coals or heat underneath if flare-ups occur, until browned, 3 to 5 minutes more. (
5. Add more charcoal during grilling if necessary to maintain heat.)
6. Serve chicken with reserved sauce.
7. •Sauce can be made 3 days ahead and kept refrigerated once cooled. Reheat before using.