Grilled Red Chile Buttermilk Chicken with Spicy Mango Honey Glaze

Name: Grilled Red Chile Buttermilk Chicken with Spicy Mango Honey Glaze
Prep time: 6 h 30 min
Cook time: 6 h 30 min
Total time: 6 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps ancho chile powder; 0 teaspoons chile de arbol powder (depending on how spicy you like it); 960 milliliters buttermilk; 56 milliliters canola oil; 2 Tbsps canola oil; 1 teaspoons chile de arbol powder or cayenne pepper; 907 grams bone-in chicken breasts, skin on (about each); 4 chicken drumsticks, skin on; 4 chicken thighs, skin on; 1 Tbsp cascabel chile powder; 1 Tbsp New Mexican chile powder; 120 milliliters dry white wine; 4 cloves garlic, chopped; 1 teaspoon granulated garlic; 1 teaspoons ground cinnamon; 1 teaspoon ground coriander; 3 Tbsps r honey; 4 servings Kosher salt and freshly ground black pepper; 3 ripe mangoes, peeled, pitted and chopped; 1 small Spanish onion, chopped; 1 teaspoon onion powder; 62 milliliters orange juice; 59 milliliters pineapple juice; 1 teaspoon smoked paprika

If you have around 6 hours and 30 minutes to spend in the kitchen, Grilled Red Chile Buttermilk Chicken with Spicy Mango Honey Glaze might be a spectacular gluten free recipe to try. One portion of this dish contains around 91g of protein, 63g of fat, and a total of 1186 calories. This recipe serves 4. Many people really liked this main course. It is perfect for The Fourth Of July. If you have canolan oil, garlic, granulated garlic, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

Heat the oil in a large high-sided saute pan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the garlic and onions cook until soft, about 4 minutes.

Ingredients you will need

Garlic

Onion

Add the mangoes and cook until soft and juicy, stirring occasionally.

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Mango

Add the wine, orange and pineapple juices, 3 tablespoons honey and the chile de arbol and cook, stirring occasionally, about 3 minutes.

Ingredients you will need

Arbol Chile

Pineapple

Orange

Honey

Wine

Transfer to a blender and carefully blend until smooth, about 2 minutes. Strain into a bowl, season with salt and pepper and more honey if needed. The mixture should be a thick puree. If too thick, thin with a touch of water.

Ingredients you will need

Salt And Pepper

Honey

Water

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Blender

Bowl

Let cool to room temperature before serving.

Whisk together the buttermilk, chile powders, coriander, granulated garlic, onion powder, paprika and cinnamon in a large baking dish.

Ingredients you will need

Granulated Garlic

Onion Powder

Buttermilk

Coriander

Cinnamon

Paprika

Chili Pepper

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Baking Pan

Whisk

Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning a few times.

Ingredients you will need

Whole Chicken

Remove the chicken from the marinade and pat dry.

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Marinade

Whole Chicken

Place 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.

Ingredients you will need

Whole Chicken

Equipment you will use

Baking Sheet

Remove the chicken from the refrigerator 30 minutes before grilling.

Ingredients you will need

Whole Chicken

Heat the grill for indirect grilling.

Equipment you will use

Grill

Brush the chicken on both sides with the oil and sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Cooking Oil

Place on the grill directly over the heat and cook until golden brown, about 5 minutes. Flip the chicken over and continue grilling until the bottom is golden brown. Move to the cooler side of the grill, close the cover and continue grilling until cooked through, about 15 minutes longer. During the last few minutes, brush with some of the mango honey glaze.

Ingredients you will need

Whole Chicken

Glaze