Four kinds of red chiles warm up the velvety buttermilk marinade for Bobby's chicken, and a mango honey glaze adds a touch of sweetness!
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Grilled Red Chile Buttermilk Chicken with Spicy Mango Honey Glaze
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Overall: 6 hr 30 min
Prep: 25 minutes
Inactive: 5 hr 30 minutes
Cook: 35 minutes
Yield: 4 servings

Ingredients

Mango Honey Glaze:

2 tablespoons canola oil
4 cloves garlic, sliced
1 small Spanish onion, sliced
3 ripe mangoes, peeled, pitted and sliced
1/2 cup dry gewurztraminer
1/4 cup orange juice
1/4 cup pineapple juice
3 to 4 tablespoons clover honey
1/4 to 1/2 teaspoon chile de arbol powder (depending upon how hot you like it).
Kosher salt and newly ground black pepper.

Red Chile Buttermilk Chicken:.

4 cups buttermilk.
2 tablespoons ancho chile powder.
1 tablespoon cascabel chile powder.
1 tablespoon New Mexican chile powder.
1/2 teaspoon chile de arbol powder or cayenne pepper.
1 teaspoon ground coriander.
1 teaspoon granulated garlic.
1 teaspoon onion powder.
1 teaspoon smoked paprika.
1/2 teaspoon ground cinnamon.
4 bone-in chicken breasts, skin on (about 8 ounces each).
4 chicken thighs, skin on.
4 chicken drumsticks, skin on.
1/4 cup canola oil.
Kosher salt and newly ground black pepper.

Instructions.

For the mango honey glaze: Heat the oil in a big high-sided saute pan over medium-high heat. Include the garlic and onions cook up until soft, about 4 minutes. Add the mangoes and cook up until soft and juicy, stirring occasionally. Add the wine, orange and pineapple juices, 3 tablespoons honey and the chile de arbol and cook, stirring occasionally, about 3 minutes.

Transfer to a mixer and carefully blend till smooth, about 2 minutes. Stress into a bowl, season with salt and pepper and more honey if needed. The mixture ought to be a thick puree. If too thick, thin with a touch of water. Let cool to room temperature before serving.

For the chicken: Blend together the buttermilk, chile powders, coriander, granulated garlic, onion powder, paprika and cinnamon in a large baking meal. Include the chicken and rely on coat. Cover and cool for a minimum of 4 hours and as much as 24 hours, turning a few times.

Eliminate the chicken from the marinade and pat dry. Location the chicken on a baking rack set over a flat pan, return to the fridge and let sit, uncovered, for a minimum of 1 hour and up to 4 hours.

Eliminate the chicken from the refrigerator 30 minutes before grilling. Heat the grill for indirect grilling.

Brush the chicken on both sides with the oil and spray with salt and pepper. Put on the grill straight over the heat and cook up until golden brown, about 5 minutes. Turn the chicken over and continue grilling up until the bottom is golden brown. Transfer to the cooler side of the grill, close the cover and continue grilling until prepared through, about 15 minutes longer. During the last couple of minutes, brush with some of the mango honey glaze. Eliminate to a plate and drizzle with more of the glaze.

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Bobby Flay's Red Chile Buttermilk Chicken|Bobby Flay's Barbecue Dependency|Food Network.