Grilled chicken marinated in chili-spiced buttermilk with a spicy honey-mango glaze

Ingredients:

Chicken in a sour milk marinade

• 900 g chicken breasts with skin and bones, cut into halves
• 4 chicken drumsticks
• 950 ml. curdled milk or low-fat kefir
• 2 tbsp. chili powder with smoked pepper
• 1 tbsp Mexican chili powder
• 1 tbsp. chili powder with cascabel pepper
• 1/2 tsp ground pepper de arbol or cayenne pepper
• 1 tsp smoked mild paprika
• 1 teaspoon ground coriander
• 1 teaspoon granulated garlic
• 1 tsp onion powder
• 1/2 tsp ground cinnamon
• 1/4 cup canola oil
• Coarse salt and freshly ground black pepper

Spicy Honey Mango Glaze

• 3 tablespoons of clover honey
• 1/4 - 1/2 teaspoon ground chili pepper de arbol
• 2 tbsp. l. rapeseed oil
• 1 small sweet onion, finely chopped
• 1 crushed clove of garlic
• 3 large very ripe mangoes, pitted, peeled and finely chopped
• 1/4 cup pineapple juice
• 1/4 cup freshly squeezed orange juice
• 1/2 cup dry white wine
• Coarse salt and freshly ground black pepper

Preparation:

1. Prepare chicken meat: In a large baking dish, combine sour milk, chili powder, paprika, coriander, granulated garlic, onion powder and cinnamon.
   
   Place the chicken in the pan and coat with the mixture. Cover and refrigerate for at least 4 hours, or better yet, 24 hours. Turn the chicken over several times during this time.
2. Remove the chicken from the marinade and pat dry with paper towels. Place it on a wire rack set over a baking sheet and return it to the refrigerator, uncovered, for at least 1 hour (4 hours is best).
3. Meanwhile, prepare the glaze: Heat the oil in a large saucepan over medium-high heat. Add the onion and cook for 4 minutes, until softened.
   
   Add the garlic and cook for 1 minute. Add the mango and cook, stirring occasionally, for 10 minutes, until the mango is softened and caramelized. Add the white wine and cook for about 2 minutes, until the liquid has reduced by half.
4. Carefully transfer the glaze mixture to a blender, add the pineapple juice, orange juice and ground chili pepper de arbol and blend for 2 minutes until smooth.
   
   Strain the mixture into a bowl, add honey, salt, and pepper. It should have the consistency of a thick puree. If it's too thick, thin it with a little water. Cool to room temperature before serving.
5. Fry the chicken: Preheat the grill to medium heat. Remove the meat from the refrigerator 30 minutes before cooking.
6. Brush the chicken with olive oil on all sides, season with salt and pepper. Place the chicken skin-side down on the hot grill and grill for 4-5 minutes, until golden brown. Flip and grill for another 4-5 minutes.
   
   Transfer the chicken to a cool grill surface, close the lid, and continue grilling for 15-20 minutes, until the temperature in the thickest part of the chicken breast reaches 160°F (70°C). Finally, brush the chicken with a little glaze.
7. Place the chicken on a platter and drizzle with a little glaze. Cover loosely with foil and let rest for 10 minutes before serving.