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1
For the mango honey glaze: Heat the oil in a large high-sided saute pan over medium-high heat.
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2
Add the garlic and onions cook until soft, about 4 minutes.
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3
Add the mangoes and cook until soft and juicy, stirring occasionally.
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4
Add the wine, orange and pineapple juices, 3 tablespoons honey and the chile de arbol and cook, stirring occasionally, about 3 minutes.
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5
Transfer to a blender and carefully blend until smooth, about 2 minutes.
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6
Strain into a bowl, season with salt and pepper and more honey if needed.
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7
The mixture should be a thick puree.
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8
If too thick, thin with a touch of water.
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9
Let cool to room temperature before serving.
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10
For the chicken: Whisk together the buttermilk, chile powders, coriander, granulated garlic, onion powder, paprika and cinnamon in a large baking dish.
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11
Add the chicken and turn to coat.
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12
Cover and refrigerate for at least 4 hours and up to 24 hours, turning a few times.
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13
Remove the chicken from the marinade and pat dry.
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14
Place the chicken on a baking rack set over a baking sheet, return to the refrigerator and let sit, uncovered, for at least 1 hour and up to 4 hours.
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15
Remove the chicken from the refrigerator 30 minutes before grilling.
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16
Heat the grill for indirect grilling.
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17
Brush the chicken on both sides with the oil and sprinkle with salt and pepper.
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18
Place on the grill directly over the heat and cook until golden brown, about 5 minutes.
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19
Flip the chicken over and continue grilling until the bottom is golden brown.
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20
Move to the cooler side of the grill, close the cover and continue grilling until cooked through, about 15 minutes longer.
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21
During the last few minutes, brush with some of the mango honey glaze.
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22
Remove to a platter and drizzle with more of the glaze.
