Best 2 Grilled Red Chile Buttermilk Chicken With Spicy Mango Honey Glaze Recipes
**Indulge in a tantalizing culinary journey with our Grilled Red Chile Buttermilk Chicken with Spicy Mango Honey Glaze, a symphony of flavors that will tantalize your taste buds.**
Savor the succulent grilled chicken, marinated in a vibrant blend of red chile and buttermilk, delivering a perfect balance of smokiness, heat, and tang. The chicken is then drizzled with a luscious spicy mango honey glaze, adding a touch of sweetness with a subtle kick. This delectable dish is accompanied by three complementary recipes that elevate the overall dining experience.
**Roasted Sweet Potatoes with Chipotle Honey Butter** provides a delightful side dish, featuring tender roasted sweet potatoes coated in a luscious chipotle honey butter, creating a harmonious blend of sweet, smoky, and spicy notes.
**Spicy Mango Salsa** adds a vibrant and refreshing touch to the meal. This salsa bursts with the flavors of ripe mangoes, jalapeños, red onion, and cilantro, offering a delightful balance of sweetness, heat, and acidity.
**Cilantro Lime Rice** serves as a versatile and flavorful accompaniment, combining fluffy rice with fresh cilantro, lime zest, and a hint of garlic, resulting in a light and aromatic side dish that complements the bold flavors of the main course.
Prepare to embark on a culinary adventure with our Grilled Red Chile Buttermilk Chicken with Spicy Mango Honey Glaze, accompanied byRoasted Sweet Potatoes with Chipotle Honey Butter, Spicy Mango Salsa, and Cilantro Lime Rice. These recipes promise an unforgettable dining experience that will leave you craving for more.
GRILLED RED CHILE-BUTTERMILK BRINED CHICKEN WITH SPICY MANGO-HONEY GLAZE
Steps:
- 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. 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.
- Meanwhile, make the glaze: Heat the oil in a large saute 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. 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.
- Grill the chicken: Heat your grill to medium for indirect grilling. Remove the chicken from the refrigerator 30 minutes before cooking. 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 degrees F, 15 to 20 more minutes. During the last few minutes, brush with some of the glaze. Remove the chicken to a platter and drizzle with more of the glaze. Tent loosely with foil and let rest 10 minutes before serving.
SPICY GRILLED BUTTERMILK CHICKEN
Grilling tends to dry chicken but brining in buttermilk first ensures tender and juicy chicken. For this recipe, I seasoned the buttermilk with chipotle, coriander, cumin, and lime to give it a spicy Southwest flair.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h30m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk buttermilk, cilantro, lime, garlic, chili powder, coriander, and cumin together in a bowl until smooth. Pour into a 1-gallon-sized resealable bag. Add chicken, close bag, and toss to coat. Refrigerate for 4 hours.
- Prepare an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the marinade and discard any extra marinade. Grill chicken for 16 minutes, flipping at the halfway mark.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 8.7 g, Cholesterol 134.1 mg, Fat 6.8 g, Fiber 0.9 g, Protein 51.6 g, SaturatedFat 2.2 g, Sodium 244 mg, Sugar 6.2 g
Tips:
- Use a buttermilk marinade. Buttermilk helps to tenderize the chicken and adds a slightly tangy flavor.
- Grill the chicken over medium heat. This will help to prevent the chicken from drying out.
- Baste the chicken with the spicy mango honey glaze frequently. This will help to keep the chicken moist and flavorful.
- Serve the chicken with your favorite sides. Some good options include grilled vegetables, roasted potatoes, or a simple salad.
Conclusion:
Grilled Red Chile Buttermilk Chicken with Spicy Mango Honey Glaze is a delicious and easy-to-make dish that is perfect for a summer cookout. The chicken is tender and juicy, and the glaze is sweet, spicy, and tangy. This dish is sure to be a hit with your family and friends.
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