Recipe By Ken from CA
Published Apr 2nd
Prep 15m Cook 1h 10m Additional 2h Ready In 3h 25m
Servings 4 servings Calories 717.6

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.

Recipe Ingredients

  • 4 chicken leg quarters
  • 1 tablespoon New Mexico chile powder
  • 1 teaspoon ancho chile powder
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 (12.5 fl oz) can mango nectar
  • ¼ cup dark rum
  • ¼ cup orange juice
  • 1 lime, juiced
  • 1 tablespoon honey
  • 2 teaspoons chile paste

Cooking Directions

  1. 1 Cut chicken leg quarters at the joint without cutting all the way through. Arrange chicken on a baking dish.
  2. 2 Mix New Mexico chile powder, ancho chile powder, cumin, paprika, garlic powder, kosher salt, and black pepper in a small bowl. Rub chile powder mixture over chicken. Cover and refrigerate for 2 hours.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C). Coat chicken with olive oil.
  4. 4 Bake in preheated oven until browned, about 45 minutes. Chicken will not be cooked through.
  5. 5 Preheat grill for medium heat and lightly oil the grate.
  6. 6 Heat mango nectar, rum, orange juice, lime juice, honey, and chile paste in a skillet over medium-high heat. Simmer until thickened, about 10 minutes. Brush mango glaze over chicken legs.
  7. 7 Grill chicken on preheated grill until no longer pink at the bone and the juices run clear, 10 to 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts

  • Calories 717.6
  • Carbohydrate 24 g
  • Cholesterol 209.5 mg
  • Fat 38.3 g
  • Fiber 1.5 g
  • Protein 59.9 g
  • Saturated Fat 9.7 g
  • Sodium 951.8 mg
  • Sugar 19.7 g


  1. Very very good. Finished this off by bringing the marinade to a boil and thickening with a corn starch slurry to make a sauce to serve with.
  2. 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.
  3. 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 - Read more ...
  4. 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 - Read more ...
  5. 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. - Read more ...

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