Mango Chutney Chicken
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A super easy, fuss-free recipe that takes all of 5 minutes of prep time! This Mango Chutney Chicken recipe features an absolutely finger-licking, mouthwatering glaze that you can use on bone-in chicken pieces, chicken breast, chicken tenderloins, as well as on pork chops. Simply baste the meat and bake it in the oven!
I developed this recipe back in 2013, just two months after launching my blog. I had just published my recipe for homemade Mango Chutney and used that chutney to create this incredibly delicious and succulent Mango Chutney Chicken.
Why I Love This Mango Chutney Chicken
Because it’s been a family favorite for over a decade. Let’s go back to 2013. Our oldest child was two years old at the time, going through a picky phase (which I’m happy to report that he soon abandoned), and so I made four chicken drumsticks – two for me and two for my husband, figuring our son wouldn’t be interested – and our son had his own “approved” stash of food for dinner. WELL…we sat down to eat dinner and we got to taste just enough to know how good it was before our toddler looked over at our chicken and asked for some. I gave him a piece, he ate it, and asked for more. And more. And continued eating it faster than I could pick it off the bones…until he had eaten both of my drumsticks, and one and a half of my husband’s! Todd and I ended up eating something else for dinner and were happy that our little boy went to bed with a very satisfied tummy :)
One of the things I love about this dish is that prep time is practically nothing. As long as you already have the mango chutney on hand (whether homemade or store-bought), prep time 5 minutes and the oven does the rest. All you have to do is combine the mango chutney with the other sauce ingredients, slather it on your chicken, and bake! Serve with some basmati rice and a vegetable or salad of your choice and I promise, you’ll have a meal that everyone will love! (Picky toddlers included!)
Another thing I love about this mango chutney chicken recipe is that it’s delicious hot or cold, making it perfect for picnics!
Ingredients and Substitutions
This Mango Chutney Chicken recipe uses just a few ingredients:
- Chicken: Use whatever chicken pieces you like. I used drumsticks this time because I had a few that needed to be used up. You can also use boneless chicken breasts or tenderloins. And even though this recipe is for mango chutney chicken, it’s also delicious on pork chops! The method is identical.
- Lemon: We use the fresh juice from a lemon for flavor and to make the chicken even more tender.
- Mango Chutney: The star of the show. My homemade Mango Chutney recipe has ranked #1 online for over a decade (it’s that good, just read all the rave reviews!) and I highly recommend making your own. Otherwise you can use a store-bought mango chutney.
- Curry Powder: I likewise recommend making your own homemade Curry Powder for the best flavor; otherwise use a good store-bought curry powder.
- Butter: This is mixed into the chicken glaze for flavor and for the oil/fat component.
- Dijon Mustard: This provides a wonderful flavor contrast to the sweet mango chutney.
- Wine Wine: Just a touch for flavor. You can omit it if you prefer.
- Thyme, Salt and Pepper: That’s all the seasonings needed besides the curry powder.
Serving Recommendations
This mango chutney chicken can be paired with a number of sides. And as I mentioned above, this chicken is delicious hot or cold, making it perfect to take along on picnics. Here are a few ideas for sides:
- Steamed Basmati, jasmine rice, cauliflower rice or Homemade Rice a Roni
- Mashed potatoes, Classic Potato Salad, or Indian Spiced Roasted Potatoes
- Creamy Coleslaw or Broccoli Salad or Creamy German Cucumber Salad
- Fruit Chaat or Waldorf Salad
- Mango Salsa and chips – as a starter!
- Mango Lassi – for a refreshing dessert!
Another Indian-style cucumber salad I like is just to add some ground cumin, salt, and freshly squeezed lemon juice to some plain yogurt, pour it over the sliced cucumbers, stir to combine, and refrigerate for a least an hour before serving.
Mango Chutney Chicken Recipe
Let’s get started!
If using bone-in, skin-on chicken, remove the skin. Score the chicken by cutting a few deep slashes into the meat. Squeeze some fresh lemon juice over the chicken pieces and let the sit while you prepare the basting sauce.
Add all the basting sauce ingredients in a bowl and stir to thoroughly combine.
Spread half of the sauce over all sides of the chicken and place them in an oven-proof baking dish. Place the chicken in the oven preheated to 350 F and bake, uncovered for 25 minutes. Open the oven and carefully spoon the remaining sauce over the chicken. Continue to bake the chicken for another 30 minutes, basting the chicken occasionally with the pan juices. Depending on the size of the chicken pieces, adjust the baking time. The chicken is done when its juices run clear when you cut into the chicken near the bone.
This chicken is delicious hot or cold. Serve with your choice of sides (see above for serving recommendations).
Enjoy!
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Mango Chutney Chicken
Ingredients
- 8 chicken pieces skinned, OR 4 small boneless/skinless chicken breasts, or equivalent chicken tenderloins (goes well with pork chops too)
- juice of one lemon
- 4 tablespoons mango chutney
- OR homemade mango chutney (very highly recommended!)
- 2 teaspoons curry powder
- OR homemade curry powder (high recommended!)
- 2 tablespoons Dijon mustard
- 4 tablespoons unsalted butter , softened
- 1 tablespoon white wine
- 1 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350F.Score the chicken by cutting a few diagonal lines into each piece of chicken. Sprinkle the lemon juice over the chicken pieces and let sit while you prepare the sauce ingredients.
- In a small bowl, all remaining ingredients and stir to thoroughly combine.Coat the chicken on all sides with half of the sauce. Place the chicken pieces in an oven-proof baking dish and bake for 25 minutes. Spread the remaining sauce over the chicken and continue to bake for another 30 minutes, basting the chicken occasionally with the pan juices. Depending on the size of the chicken you may need to adjust baking times. The chicken will be done when the juices run clear when the chicken is cut near the bone.
- Serve with your favorite sides, including steamed Basmati or jasmine rice. See blog post for serving recommendations.This mango chutney chicken is delicious hot or cold, making it perfect for picnics.
Nutrition
Originally published on The Daring Gourmet March 8, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I made this today and it tasted great. My husband and son also said it was really delicious. I used boneless chicken cut in small pieces and cook It on the stovetop. I made jasmine rice and serve this on top of the rice. Thanks so much for sharing this recipe.
I’m so happy to hear that, Jennifer, thanks for the feedback!
What can I use as a substitute for white wine?
You can simply omit it. Happy cooking!
Hi,
I really like to sous vide my chicken (around 140 degrees for an hour) and maintain a certain level of juiciness. I’m wondering if you think I could bag all of these things together and cook it sous vide, or if the higher oven temperature is necessary for the non-chicken flavors to blend? Another alternative is to sous vide the chicken separately, then cook the sauce on the stove top and pour over when done. I guess I’m wondering how little/much I can put in the sous vide bag with the chicken, versus having to make the sauce separately??? What do you think?
Hi David, that’s a good question. I haven’t made this via sous vide so I’m not sure to what extent it would impact the flavors. By baking it though you do get some caramelization of the sauce and the sauce also thickens. If you try sous vide let us know how it goes.
My question exactly! I’m also wondering how to make this Sous Vide , did you ever try it or find out how .?
I tried it sous vide and Kimberly is correct; the caramelization that makes this dish so yummy doesn’t occur unless you do this in the oven (the sauce on the cooktop was fine, just not the same as doing it in the oven). Also, scoring the legs really helps to get the sauce in there. The recipe is a little forgiving, so just have a sacrificial piece you can test for doneness and it’ll all work out. :)
Loved the flavor of the mango chutney. Can’t wait to try the chicken with the chutney. Am planning on using the mango chutney as a dip for samoas at our next dinner party.
Wonderful, Jo Ann, I’m glad you enjoyed the chutney – happy cooking! :)
Hello Love, I have a question, can the chicken be pan seared with the marinade? Also how could I adjust the chutney if I wanted to add pineapples to recipe. I am a little more sweet than more but not overly sweet
Hi Angela, yes, absolutely. For adding pineapple to the chutney, you can adjust the ratio however you like and no other adjustments are necessary. So for example, you can substitute half of the mango for pineapple. Happy cooking!
Bob Mac, poor person. Obviously there are many adjustments u could make. I forgot da butter but put on top half way. It’s All good. Go surf!
Good Morning !
I have the chutney in the pot as I type this. Now, I am looking at the chicken recipe. I have one question for you–what type of “curry” powder do you use. I have several types available to me.
I actually have a second question: I sauteed about half the garlic by mistake. Then before the chutney started bubbling I saw the rest of the garlic on the counter top and just through it into the pot. Question: how much difference will it make not to have sautéed some of the garlic first? Thank you
Hi Anne, the sautéed garlic won’t make a difference, so you’re good to go :) I actually make a full range of my own curry powders but a store-bought brand that I’ve liked in the past is the Ship brand (the green tin cans). You can use any curry powder you like for the chicken recipe, pick your favorite.
Sounds and looks delish! Could a person use chicken wings for this recipe?
Hi Beth, absolutely. It’s also marvelous with pork.