A recipe for chicken marinated in a hot spice mix and buttermilk, and grilled. At the end of cooking chicken coated with glaze, which is prepared on the basis of onions and garlic, chili peppers, stewed with white wine, and then rubbed in a blender in mashed potatoes. Fruit juices, honey were added to the resulting mixture. and caramelized mango. Share with friends: 
Food Photography: Jennifer Cozy Time: 6 hours. 10 min. Complexity: average Servings: 4 The recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Contents
Ingredients for the recipe:
Chicken in yogurt marinade
- 900 gr. chicken breasts with skin and bones cut into halves
- 4 chicken drumsticks
- 950 ml. yogurt or low-fat kefir
- 2 tbsp. l smoked pepper chili powder
- 1 tbsp. l Mexican Pepper Chili Powder
- 1 tbsp. l chilli powder with cascaber pepper
- 1/2 tsp ground pepper de arbol or cayenne pepper
- 1 tsp smoked not hot paprika
- 1 tsp ground coriander
- 1 tsp granulated garlic
- 1 tsp onion powder
- 1/2 tsp ground cinnamon
- 1/4 Art. rapeseed oil
- Coarse salt and freshly ground black pepper
Spicy honey-mango glaze
- 3 tbsp. l clover honey
- 1/4 – 1/2 tsp ground chili pepper de arbol
- 2 tbsp. l rapeseed oil
- 1 small onion, chopped, finely chopped
- 1 clove garlic
- 3 large, very ripe mangoes, pitted, peeled and finely chopped
- 1/4 Art. pineapple juice
- 1/4 Art. freshly squeezed orange juice
- 1/2 tbsp. dry white wine
- Coarse salt and freshly ground black pepper
Recipes with similar ingredients: chicken breasts, chicken drumsticks, pepper de arbol, sweet onion, garlic, Orange juice, Pineapple juice, white wine, mango, kefir, paprika, garlic granules, onion powder, ancho pepper, cascabel pepper, yogurt, chili seasoning, honey
Recipe preparation:
- Cook the chicken: in a large baking dish mix yogurt, seasoning with chili pepper, paprika, coriander, granulated garlic, onion powder and cinnamon. Lay out the chicken meat and coat with the mixture. Cover and refrigerate at least 4 hours, and preferably for a day. During this time, chicken turn over several times.
- Take the chicken out of the marinade and pat dry with paper towels. Lay it on a wire rack mounted on a baking sheet, and put it back in the refrigerator without covering for at least 1 hour (better leave hours for 4).
- Meanwhile, prepare the icing: in a large saucepan on moderately high heat heat oil. Add onions and cook 4 minutes until it becomes soft. Add the garlic and cook 1 a minute. Add the mango and cook, stirring occasionally, for 10 minutes, until the mango is boiled and caramelized. Add white wine and cook for about 2 minutes until the liquid evaporates half.
- Carefully transfer the glazing mixture to a blender, add pineapple juice, orange juice and ground chili pepper de arbol and beat for 2 minutes until smooth. Strain received mixture in a bowl, add honey, salt and pepper. Must get a consistency of thick mashed potatoes. If it’s too thick, dilute with a little water. Before serving cool to room temperature.
- Fry Chicken Meat: Grill to Medium temperature. Remove the meat from the refrigerator 30 minutes before cooking.
- Lubricate the meat on all sides with olive oil, salt and pepper. Lay the chicken skin down on a hot surface grill and fry 4-5 minutes until golden brown. Turn over and fry another 4-5 minutes. Put the meat on the cold surface of the grill, close the lid and continue to fry for 15-20 minutes until the temperature in the thickest part of the chicken breast will not reach 70 degrees. AT at the very end, grease the meat with a little glaze.
- Put the chicken on a dish, pour a small amount glaze. Before serving, loosely cover with foil and leave for 10 minutes.
