Grilled Red Chile-Buttermilk Brined Chicken w/ Mango Honey Glaze

Bobby Flay has some amazing recipes up his little sleeve but good Lord are they a lot of work.  This ain't 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 - 4 servings

Chicken:

1 quart buttermilk
2 tbsp ancho chile powder
1 tbsp new mexican chile powder
1 tbsp cascabel 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 (8oz) skin on chicken breasts
4 chicken drumsticks
salt and pepper

Glaze:

2 tbsp canola oil
1 small spanish onion, chopped
1 clove garlic, chopped
3 large ripe mangos, peeled and chopped
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

1.  For chicken:  combine buttermilk and all spices.  Add chicken and turn to coat.  Place chicken in fridge for 4 to 24 hours, turning a few times.
2.  Remove chicken from brine and pat dry with paper towels.  Put chicken on a baking rack set over a baking sheet.  Return to fridge, uncovered for 1 to 4 hours.  
3.  For glaze:  heat oil in saute pan over medium high.  Add onion and cook until soft, 4 minutes.  Add garlic and cook 1 minute.  Add mangoes and cook until broken down and caramelized, 10 minutes.  Add white wine and cook until reduced by half, about 2 minutes.  
4.  Transfer glaze to blender; add pineapple juice, orange juice, and cayenne pepper.  Blend until smooth and strain into a small bowl and season with honey, salt and pepper.  Mixture should be a thick puree, thin with water if  necessary.  Cool to room temperature.
5.  Prepare grill to medium high heat.  Brush chicken with oil and season with salt and pepper.  Grill skin side down for 4 to 5 minutes.  Decrease heat to medium, close grill and cook 15 to 20 minutes.  During the last few minutes, brush chicken with some of glaze.  
6.  Remove chicken from grill to a platter with more glaze.  Let rest 10 minutes before serving.