Grilled Red Chile-Buttermilk Brined Chicken with Spicy Mango-Honey Glaze
The buttermilk brining makes this chicken extra juicy and the spice mixed with sweet glaze are a perfect combination.
Ingredients
For the Grilled Chicken
- 1 qt. Buttermilk OR make it yourself. 4 Tbsp. freshly squeezed lemon juice to 1 qt. fresh milk
- 2 Tbsp. Ancho chile powder
- 1 Tbsp. New Mexican chile powder
- 1 Tbsp. Cascabel chile powder
- 1/2 tsp. Chile de arbol powder OR cayenne
- 1 tsp. Smoked mild paprika
- 1 tsp. Ground coriander
- 1 tsp. Granulated garlic
- 1 tsp. Onion powder
- 1/2 tsp. Ground cinnamon
- 4 8 oz. Bone-in, Skin-on Chicken Breasts OR 8 large chicken thighs
- 4 Chicken drumsticks
- 1/4 cup Canola oil
- Kosher salt/Black Pepper
- Mango-Honey Glaze-recipe follows
Mango-Honey Glaze
- 2 Tbsp. Canola oil
- 1 small Red onion, chopped
- 1 Garlic clove, chopped
- 3 Very ripe Mangoes, peeled, pitted and chopped
- 1/2 cup Dry white wine
- 1/4 cup Pineapple juice
- 1/4 cup Orange juice
- 1/4-1/2 tsp. Chile de arbol powder This chile is spicy so I used 1/4 tsp., but always taste.
- 3 Tbsp. Honey
- Kosher salt/freshly ground black pepper, to taste
Instructions
To Prepare and Grill the Chicken
- Whisk together the buttermilk, chile powders, paprika, coriander, garlic, onion powder, and cinnamon in a large baking dish. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours and up to 24, turning a few more times. This is why putting the chicken in the zip lock bag makes this step even easier.
- Remove the chicken from the brine and pat dry with paper towels. Put the chicken on a baking rack, set over a baking sheet. Return to the refrigerator and let sit, uncovered, for at least 1 hour and up to 4 hours.
- Heat your grill to medium for indirect grilling. Remove the chicken from the refrigerator 30 minutes before cooking.
- Brush the chicken on both sides with the oil and season with salt and pepper.
- Put the chicken, skin side down, on the hotter side of the grill (direct heat) and grill until browned, 4 to 5 minutes. Turn over the chicken and continue grilling until the bottom is golden brown, 4 to 5 minutes. Move to the cooler side of the grill (indirect heat), close the cover, and continue grilling until an instant read thermometer inserted into the meat (not touching the bone) registers 160 degrees, about 10 minutes longer. During the last few minutes, brush with some of the mano-honey glaze.
- Remove the chicken to a platter and drizzle with more of the glaze. Tent loosely with foil and let rest for 10 minutes before serving.
To Make the Mango-Honey Glaze
- Heat the oil in a large high-sided saute pan over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add the mangoes and cook, stirring occasionally, until broken down and caramelized, about 10 minutes. Add the white wine and cook until reduced by half, about 2 minutes.
- Carefully transfer mixture to a blender, add the pineapple and orange juices and the chile de arbol powder. Let the mixture cool slightly and blend until smooth, about 2 minutes. Strain into a bowl and season with the honey, salt and pepper. the mixture should be a thick puree. If it is too thick, thin it with a touch of water. Let cool to room temperature before serving.
Notes
The Mango-Honey Glaze keeps well in the fridge. I have had in for a week now and it is still delicious. Because the chicken is so moist, it is great re-heated or use it to make a wonderfully flavorful chicken salad. I added sliced, crisp green grapes, finely diced red onion, salt, pepper, and more of the Mango glaze with a little mayonnaise. Yummy!