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.