Mandarin Mango Habanero
Glazed Chicken

  • Tangy, Sweet and Spicy!


  • Glaze Ingredients:

    (enough for 2 small to medium, or 1 large chicken)
    Zest of Two Mandarin Oranges
    Juice of Eight Mandarin Oranges
    (add regular OJ as needed to make at least 2-1/2 cups)
    1-1/2 to 2 cups Pureed Mangos
    (alternatively use 3 cups pure unsweetened Orange Juice with pulp, and 2 cups Mango Puree, Nectar, or Mango juice, and 2-3 Tbs Orange Marmalade)

    1/2 cup honey
    1 to 3 Roasted Habanero Peppers (or more depending on size and heat preference)
    2-4oz Bourbon or Sour Mash Whiskey (optional)


    Brine the Chicken:

    Add 3/4 cup kosher salt and 3/4 cup brown sugar to 1 quart water in a saucepan. Bring to a boil, dissolving the sugar/salt mixture.

    Remove from heat, and add Ice to bring the temperature down until the water is very cold. This is important, always keep the temperature of the chicken below 41 degrees Farenheit.
    Add the whole chicken to the brine mixture and brine the chicken in the refrigerator for 30-45 minutes per pound (or more depending on taste).

    While the chicken is brining make the glaze:

    Combine juices and purees, honey, whiskey, and zest or marmalade in a saucepan. Bring to a boil, reduce to low and simmer for 10 minutes, then remove and discard zest or marmalade peel (removing zest/peel is optional, they can be bitter).

    Remove seeds and membrane from the roasted Habanero peppers, and scrape the flesh from the skin, mince the flesh from the peppers and add to the glaze mixture.
    Simmer and reduce the glaze mixture down to half or less original volume (20-30 mins). Remove from heat and set aside.

    Cook the chicken

    Remove the chicken from the brine and discard the brine. Pat the chicken dry with paper towels, place in a bowl with 2Tbs oil, grind some fresh black pepper on the chicken and toss in the bowl to coat the whole chicken with oil and pepper.

    Cook the chicken on the BBQ pit with indirect heat at 265-275 Degrees (F) for 1-1/2 to 2 hours or until the temperature is 170 degrees in the meat just above the thigh bone.
    Brush the glaze a few times over the chicken for the last 30-40 minutes of cooking.

    For a real treat, remove from the pit, add a thick coat of glaze and place under the broiler until the glaze caramelizes.
    Watch it like a hawk though, glaze can go from caramelized to carbonized in a matter of seconds!

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