Grilled Tandoori-Style Chicken and Mangoes with Mango Jasmine Rice
['1/2 cup chopped fresh cilantro', '1/2 cup chopped fresh parsley', '4 garlic cloves', '1 tablespoon ground cumin', '1 tablespoon sweet paprika', '1 tablespoon coarse kosher salt', '1/2 teaspoon cayenne pepper', '1/2 cup olive oil', '1 cup plain whole-milk yogurt', '1/4 cup fresh lemon juice', '2 (2 1/2-pound) chickens, quartered', '2 large ripe mangoes, peeled; 1 cut into 1/2-inch-thick slices, 1 cut into 1/2-inch cubes', '2 cups jasmine rice', '3 cups water', '1/2 cup pine nuts, toasted', '6 fresh cilantro sprigs']
Purée first 7 ingredients in processor. With machine running, gradually add oil through feed tube and process until blended. Transfer 1/4 cup herb mixture to small bowl; reserve. Add yogurt and lemon juice to remaining mixture in processor and blend.
Place chicken in 13x9x2-inch glass baking dish. Pour yogurt mixture over chicken; turn to coat. Cover and refrigerate 1 hour.
Prepare barbecue (medium heat). Place chicken, skin side down, on grill. Cover and grill until chicken is cooked through, turning every 5 minutes, about 30 minutes total. Grill mango slices 2 minutes per side; set aside. Meanwhile, combine rice, 3 cups water, and reserved 1/4 cup herb mixture. Bring to boil. Reduce heat to low; cover and simmer until tender, about 15 minutes. Remove from heat; let stand, covered, 5 minutes. Fold in mango cubes and pine nuts.
Arrange chicken on large platter; garnish with grilled mango slices and cilantro sprigs. Serve mango jasmine rice alongside.
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