Yield: 6-8 servings
Prep: 20 minutes | Cook: 40-45 minutes
Total Time: ~1 hour

Glazed chickens with a big bowl of mango salsa is the perfect presentation for al fresco dining. Half chickens will generally be easy to find but if not, most butchers will be happy to make it happen for you. Pair it with Duckhorn Vineyards Chardonnay for the perfect pairing.

Ingredients

• 2 chickens, cut in half
• ¼ cup honey
• ¼ cup soy sauce
• ¼ cup orange juice
• ½ tsp chili powder
• ½ tsp salt
• 1 tbsp extra virgin olive oil

• 3 ripe mangos, diced
• 2 ripe avocados, diced
• ½ red onion, diced
• 1 lime
• 1 tbsp chopped cilantro
• 2 tsp extra virgin olive oil
• Salt

Preparation

1. Preheat the oven to 400℉. Whisk together the honey, soy sauce, orange juice, chili powder, salt, and olive oil in a large mixing bowl. Add the chicken halves and carefully toss to coat. Place the chicken, skin side up, in a large baking dish with the remaining liquid, ensuring the chicken isn’t overlapping.
2. Place in the preheated oven and cook for fifteen minutes. Remove from the oven and brush the chicken with the excess liquid. Turn the oven down to 350℉ and cook the chicken for another thirty minutes, brushing the chicken once more during the cooking process. Remove from the oven and allow the chicken to rest for ten minutes before carving. Ensure the internal temperature has reached 165℉.
3. While the chicken cooks, make the mango salsa: Stir together the diced mangos, avocados, onion, and chopped cilantro with the juice of one lime, 2 teaspoons olive oil and a pinch of salt. Taste and check for seasoning and adjust with more lime juice or salt if needed.
4. To serve, carve the chicken: remove the leg and thighs from the breast portion. Cut the breasts in half and the legs from the thighs if you prefer smaller portions. Serve with sprigs of fresh cilantro and a big bowl of the mango salsa.

Take a look at our recommended pairing below.