Prepare the chicken: Whisk together the buttermilk, chile powders, paprika, coriander, garlic, onion powder and cinnamon in a large baking dish. Add the chicken and turn to coat. Cover and refrigerate at least 4 hours and up to 24 hours, turning a few more times.
Remove the chicken from the brine and pat dry with paper towels. Put the chicken on a baking rack set over a baking sheet. Return to the refrigerator and let sit, uncovered, at least 1 hour and up to 4 hours.
Meanwhile, make the glaze: Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook 1 minute. Add the mangoes and cook, stirring occasionally, until broken down and caramelized, about 10 minutes. Add the white wine and cook until reduced by half, about 2 minutes.
Carefully transfer the glaze mixture to a blender; add the pineapple juice, orange juice and the chile de arbol powder and blend until smooth, about 2 minutes. Strain into a bowl and season with the honey and salt and pepper. The mixture should be a thick puree. If it is too thick, thin it with a touch of water. Let cool to room temperature before serving.
Grill the chicken: Heat your grill to medium for indirect grilling. Remove the chicken from the refrigerator 30 minutes before cooking.
Brush the chicken on both sides with the oil; season with salt and pepper. Put the chicken, skin-side down, on the hotter side of the grill (direct heat) and grill until browned, 4 to 5 minutes. Turn the chicken and continue grilling until the bottom is golden brown, 4 to 5 minutes. Move to the cooler side of the grill (indirect heat), close the cover and continue grilling until an instant-read thermometer inserted into the thickest part of the breast (not touching the bone) registers 160 degrees F, 15 to 20 more minutes. During the last few minutes, brush with some of the glaze.
Remove the chicken to a platter and drizzle with more of the glaze. Tent loosely with foil and let rest 10 minutes before serving.
Photograph by Jennifer Causey

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1143.3 Kcal (4787 kJ)
Calories from fat	559.22 Kcal
		% Daily Value*
Total Fat	62.14g	96%
Cholesterol	226.53mg	76%
Sodium	1557.69mg	65%
Potassium	1488.67mg	32%
Total Carbs	86.3g	29%
Sugars	60.45g	242%
Dietary Fiber	8.76g	35%
Protein	60.7g	121%
Vitamin C	101.2mg	169%
Vitamin A	1.4mg	45%
Iron	2.6mg	14%
Calcium	389.6mg	39%

Amount Per 100 g
Calories	139 Kcal (582 kJ)
Calories from fat	67.99 Kcal
		% Daily Value*
Total Fat	7.55g	96%
Cholesterol	27.54mg	76%
Sodium	189.38mg	65%
Potassium	180.98mg	32%
Total Carbs	10.49g	29%
Sugars	7.35g	242%
Dietary Fiber	1.07g	35%
Protein	7.38g	121%
Vitamin C	12.3mg	169%
Vitamin A	0.2mg	45%
Iron	0.3mg	14%
Calcium	47.4mg	39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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