Buttermilk Brined Grilled Chicken with Spicy Mango Sauce

Printed from Jenn's Food Journey, adapted from Bobby Flay, Food Network

2 boneless, skinless chicken breasts
1/2 cup buttermilk
2 Tablespoons hot sauce (I used Frank's)
1 teaspoon ancho chili powder
For the sauce -
1 very ripe Mango, peeled, pitted and chopped
1 Tablespoon Sriracha
1 1/2 teaspoon honey

Mix together the buttermilk, hot sauce and ancho chili powder. Place the chicken in a resealable plastic bag or shallow dish and pour the marinade over it. Seal or cover and place in refrigerator for at least 4 hours.

To make the sauce, place all the ingredients in a food processor or blender and process until smooth. Remove half of the sauce and set aside for dipping. The other half will be for basting while grilling.

Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from bag and discard marinade. Place chicken directly over the fire and grill 7-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Baste with glaze at least once on each side while cooking. Remove and allow to rest for 5 minutes. Serve with reserved sauce. Enjoy!