Serves 4
FOR THE CHICKEN
1 quart buttermilk
2 tablespoons ancho chile powder
1 tablespoon New Mexican chile powder
1 tablespoon cascabel chile powder
½ 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
½ teaspoon ground cinnamon
4 8-ounce skin-on, bone-in chicken breast halves
4 chicken drumsticks
¼ cup canola oil
Kosher salt and freshly ground black pepper
FOR THE GLAZE
2 tablespoons canola oil
1 small Spanish onion, chopped
1 clove garlic, chopped
3 large very ripe mangoes, peeled, pitted and chopped
½ cup dry white wine
¼ cup pineapple juice
¼ cup fresh orange juice
¼ to ½ teaspoon chile de arbol powder
3 tablespoons clover honey
Kosher salt and freshly ground black pepper
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 sauté 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˚, 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.