Step 1

Mix 64 ounces of mango juice with 1/2 cup of coarse kosher salt in a large plastic or glass container and stir until salt is dissolved.

Step 2

Place the chicken into a large zip top bag and pour the brine mixture over the chicken to cover and seal closed. Place in fridge for 2 hours.

Step 3

While the chicken is brining, make the mango habanero sauce by placing 1 cup of Jeff's barbecue sauce, 1 diced mango (about 1 cup), 1 habanero and 3/4 cup of mango juice into a sauce pan. Simmer over low heat until mango begins to soften and break up.

Step 4

Add the sauce mixture to a food processor and pulse until it is semi-smooth. Set aside.

Step 5

After brining, lay the chicken onto paper towels to drain. Pat with paper towels to dry completely then pull the skin back to season the meat. Replace the skin after seasoning.

Step 6

Set up gas or charcoal grill for indirect heat and cook chicken over the coolest area using hickory chips wrapped in foil for smoke.

Step 7

When chicken reaches approx. 145 degrees in the center, move the chicken directly over heat and begin mopping with the mango habanero sauce every few minutes until the chicken reaches about 175 degrees in the thickest part.

Step 8

Remove the chicken from the grill and serve immediately.