Best Red Chile Glaze Recipes

GRILLED RED CHILE BUTTERMILK CHICKEN WITH SPICY MANGO HONEY GLAZE

Steps:

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

RED CHILE CHICKEN WINGS WITH CHIPOTLE HONEY GLAZE

Steps:

• For the blue cheese sauce: Stir together the yogurt, blue cheese, cilantro, onions and salt and pepper to taste in a bowl. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
• For the hot wings: Heat 2 to 3 inches of oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer.
• Sprinkle the wings with salt and pepper. Stir together the chile powders, cumin, 1 teaspoon salt and some pepper in a shallow bowl. Dust the wings with the seasoning mixture and toss in a bowl to evenly coat. Add the wings to the oil in batches and cook until golden brown and cooked through, 8 to 10 minutes.
• For the glaze: In a large bowl, combine the vinegar, chipotle in adobo, honey and Dijon mustard. To a small saute pan, add the butter and melt. Add the melted butter to the bowl with the vinegar-honey mixture and stir to combine.
• Toss the freshly fried wings with the glaze in the bowl. Garnish with cilantro. Serve with the blue cheese sauce.

GRILLED RED CHILE-BUTTERMILK BRINED CHICKEN WITH SPICY MANGO-HONEY GLAZE

Steps:

• 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.

RED CHILE GLAZE

Steps:

• Deseed the chiles, and place in a bowl. Reconstitute them by pouring on 3 cups boiling water and allowing them to soak about 5 minutes. Drain the chiles and reserve 1-cup of the liquid.
• Process the chiles with the reserved water in a blender or food processor until fine. Strain and transfer pulp into a mixing bowl. Add the honey, chile powder, and cumin and mix well. Refrigerate for 1 hour to blend flavors.
• This glaze is excellent on grilled fish, roasted or grilled chicken, or roast pork.

APPLEWOOD SMOKED PORK RIBS WITH RED CHILE GLAZE

Steps:

• Prepare the ribs by removing the thin, white skin-like membrane on the inside of the rib surface if still present (or have your butcher do it for you). Make small slashes, using the point of a very sharp knife, between the ribs without cutting all the way through. Reserve the ribs.
• Combine the onion, chiles, and seasonings in a deep stockpot and add water to fill 1/2 full. Bring to a boil over medium heat and add the ribs when the water first reaches the boil. Lower the heat and cook at a simmer for 10 to 15 minutes, depending upon the rib size, or until the ribs are soft and cooked half way through.
• Prepare the grill to medium high temperature and prepare the wood chips according to the manufacturer's instructions. Introduce the wood chips to the fire prior to the ribs entering the grill. While the grill is the best method to use for preparing the ribs, the oven may also be used to bake the ribs, however, the applewood chips should not be used in the oven! Preheat the oven to 375 degrees F, place the ribs in an oven proof baking pan, and place them in the center of the oven, liberally basting with the Red Chile Glaze. Bake for a total of 25 to 30 minutes, turning the ribs over half way through the baking process and basting with additional sauce.
• Place the ribs on the grill and liberally baste with the Red Chile Glaze, prepared ahead of time. Continue to cook of the grill for 8 to 10 minutes per side or until the ribs are very soft and flexible. Remove from the heat and serve accompanied by the glaze, red beans, and the vegetable of your choice.
• Combine cornstarch and juice and mix until smooth. Place into a saucepan with the remaining ingredients and cook over medium high heat until mixture thickens. Add seeds from the chiles, and if it gets too thick, add water water.
• Note: You may want to add more vinegar or juice depending on how sweet or sour you like things. Keep covered in the refrigerator for up to a week.

RED CHILE SEARED TUNA WITH TERIYAKI GLAZE

Steps:

• For tuna: In small bowl combine the chile powder and coriander. Dredge tuna in mixture so they are well coated.
• In saute pan place olive oil and heat on medium high until it is hot. Sear the tuna 45-60 seconds on each side or until they start to blacken. Remove tuna and refrigerate until cold.
• Slice tuna into 1/8" slices so edges show blackened seasonings. Drizzle with teriyaki glaze.
• Glaze: In medium sauce pan combine all ingredients. Cook on low for 30 minutes or until mixture is reduced by 1/3. Mixture should coat the back of a spoon. Refrigerate.