Grilled Red Chile Buttermilk Chicken With Spicy Mango Honey Glaze Recipes

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GRILLED RED CHILE-BUTTERMILK BRINED CHICKEN WITH SPICY MANGO-HONEY GLAZE



Grilled Red Chile-Buttermilk Brined Chicken With Spicy Mango-Honey Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 6h10m

Yield 4 servings

Number Of Ingredients 25

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
Kosher salt and freshly ground black pepper
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
1/4 to 1/2 teaspoon chile de arbol powder
3 tablespoons clover honey
Kosher salt and freshly ground black pepper

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



Spicy Grilled Buttermilk Chicken image

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

2 cups buttermilk
¼ cup chopped cilantro
1 lime, juiced
2 cloves garlic, minced
1 ½ teaspoons chipotle chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
4 (8 ounce) boneless, skinless chicken breasts

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

SPICY BUTTERMILK GRILLED CHICKEN



Spicy Buttermilk Grilled Chicken image

The buttermilk is such a nice addition to marinades. It is a good way of tenderizing the meat and adds flavor.

Provided by Shirl J 831

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 cup buttermilk
1 tablespoon hot pepper sauce
1 teaspoon paprika
1/2 teaspoon salt
1 (3 1/2 lb) chicken, cut into 8 pcs and skin removed from all but the wings.

Steps:

  • In a ziplock bag, combine buttermilk, hot pepper sauce, paprika, and salt.
  • Add chicken, turn once to coat.
  • Seal bag, get out as much air as possible.
  • Refrigerate chicken 1 hour, turn once.
  • Prepare grill.
  • Remove chicken from bag; discard marinade.
  • Place chicken on medium heated grill, grill, turning occasionally, till juices run clear when thickest part of the chicken is pierced with the tip of a knife.

GRILLED BUTTERMILK CHICKEN



Grilled Buttermilk Chicken image

Saturated, seasoned buttermilk makes this chicken juicy and moist. The process has been simplified to make it quick and easy. It can be scaled to large groups (100+) easily. I often cook for a large church and this is one easy recipe for a group of 100 hungry college students!

Provided by dishgracepoint

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 2h30m

Yield 16

Number Of Ingredients 8

⅓ cup buttermilk
2 tablespoons hot sauce
1 tablespoon salt
1 tablespoon red pepper flakes
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
1 teaspoon white sugar
4 pounds boneless chicken thighs

Steps:

  • Whisk buttermilk, hot sauce, salt, red pepper flakes, Italian seasoning, pepper, and sugar in a bowl until salt is dissolved.
  • Place chicken in a large stockpot. Add buttermilk mixture and toss until each chicken thigh is evenly coated.
  • Place chicken in resealable bags; squeeze the air out. Marinate in the refrigerator, 2 hours to overnight.
  • Preheat grill for medium heat and lightly oil the grate. Grill chicken, turning occasionally, until grill marks form, about 5 minutes per side.

Nutrition Facts : Calories 193.2 calories, Carbohydrate 1 g, Cholesterol 70.9 mg, Fat 11.9 g, Fiber 0.3 g, Protein 19.3 g, SaturatedFat 3.3 g, Sodium 551.6 mg, Sugar 0.6 g

GRILLED BUTTERMILK CHICKEN



Grilled Buttermilk Chicken image

I created this recipe years ago after one of our farmers market customers, a chef, shared the idea of marinating chicken in buttermilk. The chicken is easy to prepare and always turns out moist and delicious! I bruise the thyme sprigs by twisting them before adding them to the buttermilk mixture; this tends to release the oils in the leaves and flavor the chicken better. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 12 servings.

Number Of Ingredients 5

1-1/2 cups buttermilk
4 fresh thyme sprigs
4 garlic cloves, halved
1/2 teaspoon salt
12 boneless skinless chicken breast halves (about 4-1/2 pounds)

Steps:

  • Place the buttermilk, thyme, garlic and salt in a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 8 hours or overnight, turning occasionally., Drain chicken, discarding marinade. Grill, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side.

Nutrition Facts : Calories 189 calories, Fat 4g fat (1g saturated fat), Cholesterol 95mg cholesterol, Sodium 168mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

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