YUCATÁN CHICKEN WITH ORANGE-GUAJILLO GLAZE

YUCATÁN CHICKEN WITH ORANGE-GUAJILLO GLAZE image

Categories Chicken

Yield 2-4 servings

Number Of Ingredients 28

Ingredients

One 4-pound chicken, backbone removed
1/4 cup plus 2 tablespoons Adobo Rub
adobo rub
2 tablespoons allspice berries
2 tablespoons black peppercorns
1 tablespoon cumin seeds
One 1 1/2-inch cinnamon stick, broken
7 whole cloves
2 tablespoons sweet paprika
1 tablespoon chipotle powder
1 tablespoon ancho chile powder
1/4 cup kosher salt
1/4 cup sugar
sauce
2 dried guajillo chiles, stemmed and seeded
1/3 cup boiling water
Finely grated zest of 1 orange
1 cup fresh orange juice
3/4 cup apple cider vinegar
1/4 cup light corn syrup
1/4 cup light brown sugar
2 tablespoons honey
1/2 mango, peeled and chopped, plus mango slices, for serving
1/4 cup peeled and chopped fresh ginger
1 habanero chile, coarsely chopped
1/2 teaspoon ground coriander
Salt
Vegetable oil, for grilling

Steps:

1.MAKE THE RUB In a small skillet, toast allspice, peppercorns, cumin seeds, cinnamon & cloves over high heat until fragrant. Transfer to spice grinder and let cool Grind to a powder & transfer to a small bowl. Stir in paprika, chipotle and ancho powders, salt and sugar. 2.PREPARE THE CHICKEN On a large rimmed baking sheet, flatten chicken by pressing on the breast bone. Sprinkle chicken with Adobo Rub. Cover & refrigerate for 30 min or up to 2 hours. Bring chicken to room temp before grilling. 3.MEANWHILE, PREPARE THE SAUCE In a glass measuring cup, cover guajillo chiles with the boiling water. Cover and let stand until softened, about 15 min. 4.In a med saucepan, combine orange zest &juice with vinegar, corn syrup, brown sugar, honey, chopped mango, ginger, habanero & coriander. Add guajillos and soaking liquid and bring to a boil. Boil over mod high heat until reduced by half, about 7 min. Transfer sauce to a blender and puree. Scrape puree back into the saucepan and simmer over moderate heat until reduced to 1 1/2 cups, about 15 min. Season with salt. 5.Light grill. Oil grill grate & put chicken skin side down. Grill over moderately high heat until charred, about 7 min. Turn chicken & cook until charred on the other side, about 5 min. Turn the heat off in half of the grill or rake the coals to one side, away from the chicken. Cover and grill chicken over indirect heat, turning halfway through, until 160°, about 1 hour. 6.Brush half of sauce all over chicken. Flip chicken and set it over direct heat. Grill until richly glazed, about 1 min Turn chicken skin side up and grill until glazed, about 1 min longer. Let chicken rest for 15 min. Serve with remaining sauce and mango slices.