Best 5 Grilled Red Chile Buttermilk Chicken With Spicy Mango Honey Glaze Recipes
Grilled Red Chile Buttermilk Chicken with Spicy Mango Honey Glaze is a tantalizing dish that combines the smoky, slightly spicy flavors of grilled chicken with a sweet and tangy glaze. This delightful recipe merges the richness of red chile and buttermilk with the vibrant sweetness of mango and honey, resulting in a lip-smacking culinary experience. The juicy chicken, marinated in a blend of buttermilk, red chile, and spices, is grilled to perfection, giving it a tender interior and a crispy, charred exterior. Drizzled with a delectable glaze made from ripe mangoes, honey, and a touch of heat, this grilled chicken recipe promises a taste sensation that will leave you craving more. Get ready to embark on a culinary journey that showcases the perfect fusion of flavor and texture in every bite.
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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
SPICY BUTTERMILK GRILLED CHICKEN
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
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
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
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
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
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
Tips:
- To ensure the chicken is cooked thoroughly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- For a more flavorful marinade, allow the chicken to marinate for at least 30 minutes, or up to overnight.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- To make the spicy mango honey glaze, use fresh ripe mangoes. If you don't have fresh mangoes, you can use frozen or canned mango chunks.
- If you like your glaze extra spicy, add an extra 1/4 teaspoon of cayenne pepper.
- Serve the grilled red chile buttermilk chicken with the spicy mango honey glaze immediately, garnished with fresh cilantro and lime wedges.
Conclusion:
This grilled red chile buttermilk chicken with spicy mango honey glaze is an easy and delicious recipe that is perfect for a summer cookout. The chicken is marinated in a buttermilk and red chile sauce, then grilled until tender and juicy. The spicy mango honey glaze adds a sweet and spicy flavor that is sure to please everyone. Serve this dish with your favorite sides, such as grilled vegetables, rice, or mashed potatoes.
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