Recipe by Ken from CA
"The chicken is rubbed with a simple blend of Mexican spices and and baked for the initial cooking, then finished on the grill with tangy sweet glaze that's got just enough heat. The glaze works equally well on grilled pork chops. My family prefers leg quarters, but any chicken will work by simply adjusting the cooking time."
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chicken leg quarters
New Mexico chile powder
ancho chile powder
1 1/2 teaspoons
1 1/2 teaspoons
ground black pepper
1 (12.5 fl oz) can
I made this a while ago and it was very good, I thought it would be too sweet but, it came out to be the perfect balance of sweet and spicy. I used some of the garlic chile paste that I had leftover. Served with the white mexican rice recipe from gema, on this site. Thanks for sharing Ken!
This was excellent. It's spicy but not too spicy. I didn't have ancho chile, so used NM chile powder. I had whole chicken breasts, and after marinating in the rub for an hour, I wrapped them in aluminum foil and let them cook on the grill for about 30 minutes on low. Took them out of the foil and basted with the glaze. I didn't have mango puree, so I used orange-mango juice along with a wee bit of fresh mango. This is a keeper!
I made this with bone-in breasts. Spicy, but good. I couldn't grill, so we cooked it in the oven the whole time, adding the glaze toward the end. Grilling would have been better, but it was still good.
This recipe is fantastic!!! But no need for another pan to clean, and flavor to go to waste...I grilled it the entire time of cook over charcoal. I wouldn't recommend gas as the direct flame could make the chili powder/rub burn potentially. Put on the glaze at the very end, then add more once off the grill. Delicious!!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Chicken with Spicy Mango Glaze
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 345
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