“Grilled” Chicken with a Mango Glaze

When I see grill recipes, I usually just ignore them because we don’t have a grill. I don’t know when we will get one, so I have to wait. But then Lisa came over and cooked some chicken for us with a technique in the oven close to grilling. We loved it, and I decided to try it myself with this recipe I came across. Now, of course, I had to be sick when I made it. Ugh. So the first time I ate it I had no idea what it tasted like because my nose was completely congested. I could taste the tender meat (buttermilk marinade overnight will do that), but that was it.

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A few days later I was feeling better and was able to taste food again. Luckily, because asking K what it tasted like didn’t work. He kept saying how tender the meat was, which was the only thing I could tell anyway. *sigh* If you have a grill, you could grill this the normal way. If not, or if it’s raining outside, feel free to try this method!

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Directions for “Grilled” Chicken with a Mango Glaze

Adapted from Food Network Magazine (June 2013)

Chicken Marinade

  • 1 pint buttermilk
  • 1-2 pounds chicken thighs (not boneless/skinless)
  • Red pepper (as spicy as you like)
  • 1 Tablespoon honey
  • 1/2 teaspoon Szechuan peppercorns, ground (or you can use some chile powder)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon granulated garlic
  • 1 teaspoon curry powder
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • Pinches of salt and pepper
  • 1/4 cup chopped cilantro

Mix together all of the above except for the chicken thighs and cilantro. Then, place the chicken in a bowl and pour the buttermilk mixture on top. Turn the chicken to coat, then stir in the cilantro.

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Cover and refrigerate for up to 1 day, but at least 4 hours. Then, remove it from the marinade and pat it dry with paper towels. Put the chicken on a baking rack set over a baking sheet. Return to the refrigerator and let sit uncovered for 1 hour.

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Meanwhile, make the glaze.

Mango Glaze and Grilling Chicken

  • Oil
  • 1/2 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 1/2 cup peeled, chopped mangoes
  • 1/4 cup white wine
  • 1/4 cup pineapple juice (I didn’t have this and added lemonade because it’s what I had)
  • 1/4 cup orange juice
  • Pinch chili powder
  • 2 Tablespoons honey
  • Pinches of salt and pepper

Heat some oil in a saute pan over medium heat. Add the onion and cook until soft, and slightly browned.

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Add the garlic and cook for an additional minute.

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Add the mangoes and cook until they caramelize (about 8-10 minutes).

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Add the white wine and cook until the mixture is reduced by half (a few minutes).

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Remove from the heat and let it cool for a few minutes.

Add the pineapple juice, orange juice, chili powder, honey, salt, and pepper.

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Blend everything until smooth.

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Preheat the oven to 400 degrees. Bake the chicken until cooked through. Brush some of the glaze on top of the chicken, then turn on the broiler to high.

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Broil the chicken, turning to brown both sides. Serve with the extra glaze on the side.

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Directions for “Grilled” Chicken with a Mango Glaze (without pictures)

Adapted from Food Network Magazine (June 2013)

Chicken Marinade

  • 1 pint buttermilk
  • 1-2 pounds chicken thighs (not boneless/skinless)
  • Red pepper (as spicy as you like)
  • 1 Tablespoon honey
  • 1/2 teaspoon Szechuan peppercorns, ground (or you can use some chile powder)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon granulated garlic
  • 1 teaspoon curry powder
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • Pinches of salt and pepper
  • 1/4 cup chopped cilantro

Mix together all of the above except for the chicken thighs and cilantro. Then, place the chicken in a bowl and pour the buttermilk mixture on top. Turn the chicken to coat, then stir in the cilantro. Cover and refrigerate for up to 1 day, but at least 4 hours. Then, remove it from the marinade and pat it dry with paper towels. Put the chicken on a baking rack set over a baking sheet. Return to the refrigerator and let sit uncovered for 1 hour.

Meanwhile, make the glaze.

Mango Glaze and Grilling Chicken

  • Oil
  • 1/2 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 1/2 cup peeled, chopped mangoes
  • 1/4 cup white wine
  • 1/4 cup pineapple juice (I didn’t have this and added lemonade because it’s what I had)
  • 1/4 cup orange juice
  • Pinch chili powder
  • 2 Tablespoons honey
  • Pinches of salt and pepper

Heat some oil in a saute pan over medium heat. Add the onion and cook until soft, and slightly browned. Add the garlic and cook for an additional minute. Add the mangoes and cook until they caramelize (about 8-10 minutes). Add the white wine and cook until the mixture is reduced by half (a few minutes). Remove from the heat and let it cool for a few minutes.

Add the pineapple juice, orange juice, chili powder, honey, salt, and pepper. Blend everything until smooth.

Preheat the oven to 400 degrees. Bake the chicken until cooked through. Brush some of the glaze on top of the chicken, then turn on the broiler to high. Broil the chicken, turning to brown both sides. Serve with the extra glaze on the side.

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