Grilled Red Chile Buttermilk Chicken with Spicy Mango Honey Glaze

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What a wonderful combination of flavors. The hardest part of this recipe was assembling all the ingredients togther, but well worth the effort.

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Love the Recipe work and time SO WORTH IT.... other reviews Dont either know how to cook on a grill or take the word "about" out of their vocab. the cook time is all about how hot your "oven" is no matter what way you are cooking (or recipe ... since it cooks on the cooler side of the grill I will use a portable Therm. to verify temp so I cook to Done.... Bobby has the ultimate grills so the temps he gets are most likely more consistant than most of our home grills ... I SO WANT HIS GRILLS.....

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It was a lot of work and not a lot of flavor. The chicken was very moist but I could not make out any of the flavors from the marinade. I agree that this is best for bone in white meat. I would make this again for a larger group but only use white meat. The glaze was really good. I only used 1/4 of the chile de arbol and there was just a warm feel to it. Overall good but not as much flavor as Bobby's other dishes.

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An awful lot of work but tasty. Had a hard time finding all the different chile powders and I live in DC. Expected it to be spicier. Mango Glaze made over 1 quart... would definitely cut the recipe down. I agree that the cooking times seemed on the short side - some of the chicken was pink at the bone. Will say the family loved it.

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I agree with Backyard BBQ -- the effort versus the outcome is questionable on this one. The buttermilk soak definitely kept the moist and tender on dark, as well as white pieces.

The glaze was just okay. I love sweet/hot combinations and was excited to try the glaze. It definitely had a good sweet/hot balance and the seasoning (salt level was fine; but it was just okay tasting. It tasted as if something was missing. Maybe it needed some more acidity in the form of some kind of champagne of cider vinegar. This may have brightened it up a bit.

We also noticed the grilling times in the receipe were a little on the under side for us -- a number of pieces were only 3/4 of the way cooked through and required additional time on the grill.

Not sure I would make this again for just me and my husband. Perhaps, this would be worth the effort for a larger crowd.

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Very juicy. Works best with white meat. I give it 4 stars for flavor, but 3 stars for effort Vs. outcome. The flavor of the different chiles really comes through in the meat, not just the skin, and the buttermilk adds that mild sweet flavor. I bought a couple of whole chickens and cut them up, and then followed the buttermilk recipe for preparation.

I grilled them directly on both sides and then finished them on the cool side of a closed grill, using pecan and applewood coals for a heat source.

We, my wife and I, noticed how juicy it was while still being crispy, compared to our normal grilled chicken. This aspect is what has me favoring it for the breasts, as opposed to the legs and thighs. Keeping breasts juicy while also being crispy is not so easy, and a great result. But, adding extra moisture to the legs and thighs takes away some of the natural flavor of the dark meat.

I would do this for a party with bone-in breasts, but not for an evening meal.