Grilled Red Chile-Buttermilk Brined Chicken w/ Mango Honey Glaze
Chow Gals
Chow Gals
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  • 30 minute meals, people! In fact, I was mentally prepared to make this for dinner one night -- I went to the store and gathered all the pertinent ingredients and spices, random dried peppers, etc -- when I read the first sentence of the instructions, "Place chicken in fridge for 4 to 24 hours". DAMN! I mean I totally had the 4 hours but 24 hours??!! Of COURSE I have to marinate for 24 hours -- I can't half-ass this!!! {Yet another example of reading the recipe all the way through before you get your heart set on a meal....however I guess I was just being stupid-pants because the word brine is in the recipe's title. duh.} Well, giving the chicken 24 hours was well worth the wait -- the meat was so juicy and so flavorful -- there really are no words. I went ahead and served this delicious chicken over rice simply dressed with arugula and lime juice. The mango honey glaze gets all gooey over the rice and it all just goes wonderfully together! Put the time and ingredients into this lovely spin on the boring grilled chicken we are used to this time of year! Spice things up a bit!Grilled Red Chile-Buttermilk Brined Chicken w/ Mango Honey Glaze -
  • 1 quart buttermilk
  • 2 tbsp ancho chile powder
  • 1 tbsp new mexican chile powder
  • 1/2 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp granulated garlic
  • 1 tsp onion powder
  • 1/2 tsp ground cinnamon
  • 4 chicken drumsticks
  • salt and pepper
  • 2 tbsp canola oil
  • 1 small spanish onion
  • 1 clove garlic
  • 3 large ripe mangos
  • 1/2 c dry white wine
  • 1/4 c pineapple juice
  • 1/4 c fresh orange juice
  • 1/4-1/2 tsp cayenne pepper
  • 3 tbsp honey
  • salt and pepper
  • 4 minutes
  • 1 min
  • 10 minutes
  • 2 minutes
  • 5 minutes
  • 20 minutes



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