Mango Chutney Chicken
A super easy, fuss-free recipe that takes all of 5 minutes of prep time, this Mango Chutney Chicken features an absolutely finger-licking, mouthwatering glaze that you can use on as well as on pork chops!
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
Calories: 384kcalCarbohydrates: 15gProtein: 23gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 268mgSodium: 934mgPotassium: 607mgFiber: 1gSugar: 10gVitamin A: 545IUVitamin C: 10mgCalcium: 60mgIron: 4mg
Tried this recipe?Let us know how it was!