GRILLED RED CHILE—BUTTERMILK BRINED
CHICKEN WITH SPICY MANGO-HONEY GLAZE
ACTIVE:
1 hr 5 min I TOTAL: 6 hr
SERVES:
4
FOR
THE CHICKEN
1
quart buttermilk
2
tablespoons ancho chile powder
1
tablespoon New Mexican chile powder
1
tablespoon cascabel chile powder
1/2
teaspoon chile de arbol powder or cayenne pepper
1
teaspoon smoked mild paprika
1
teaspoon ground coriander
1
teaspoon granulated garlic
1
teaspoon onion powder
1/2
teaspoon ground cinnamon
4
- 8-ounce skin—on, bone-in chicken
breast halves
4
chicken drumsticks
1/4
cup canola oil
Kosher
salt and freshly ground black pepper
FOR
THE GLAZE
2
tablespoons canola oil
1
small Spanish onion, chopped
1
clove garlic, chopped
3
large very ripe mangoes, peeled, pitted and chopped
1/2
cup dry white wine
1/4
cup pineapple juice
1/4
cup fresh orange juice
¼ teaspoon chile de arbol powder
3
tablespoons clover honey
Kosher
salt and freshly ground black pepper
1.
Prepare 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 at least
4
hours and up to 24 hours, turning a few more times.
2.
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, at least 1 hour and up to 4 hours.
3.
Meanwhile, make the glaze: Heat the oil in a large sauté pan over
medium-high
heat. Add the onion and cook until soft, about 4 minutes.
Add
the garlic and cook 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.
4.
Carefully transfer the glaze mixture to a blender; add the pineapple
juice,
orange juice and the chile de arbol powder and blend until smooth,
about 2
minutes. Strain into a bowl and season with the honey and 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.
5.
Grill the chicken: Heat your grill to medium for indirect grilling.
Remove
the chicken from the refrigerator 30 minutes before cooking.
6.
Brush the chicken on both sides with the oil; 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 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 thickest
part of
the breast (not touching the bone) registers 160°, 15 to 20 more
minutes.
During the last few minutes, brush with some of the glaze.
7.
Remove the chicken to a platter and drizzle with more of the glaze.
Tent
loosely with foil and let rest 10 minutes before serving.