Sweet and Sticky Mango Chutney Chicken

This crazy delicious Mango Chutney Chicken is as good as it gets and the ultimate quick and easy weeknight meal. With 10 minutes of prep, you can walk away knowing dinner is cooking itself. It's a gluten-free and dairy-free dinner recipe that can easily be made paleo.

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Mango Chutney Chicken wins the happy dinner awards.

We've got all three of my recipe requirements going on here:

1.  It's delicious. I'm talking about that sweet and savory chicken combo that I just l.o.v.e.

2.  It's super easy to make. If you can cook onions, mix a few things in a bowl, and put something in the oven, you've got this. This is foolproof cooking at its best.

3.  It's healthy. Don't you just love it when delicious and good for you recipes are healthy, too? My fav! I like to serve the chicken on a bed of cauliflower rice with a big salad on the side. That bowl you see up there brimming with basmati? That's my handsome man's. If I were to serve him cauliflower rice he may never let me in the kitchen again.

Before I tell you all about this Mango Chutney Chicken, can we talk about mango roses for a minute? Those are those kinds of pretty but mostly silly looking things beside the chicken. You guys, what was I even thinking?

I'll tell you what I was thinking. I watched a video of someone making the roses in about 2.5 seconds flat and thought, “Hey, I can do that!” WRONG. I cannot do that. I had mango slices sliding all over my kitchen. The big beautiful flowers had to be trimmed down to tiny buds and held together with toothpicks and prayers.

I should know by now that I'm not the kind of person who likes to fuss over finicky details. See point #2 in the list above. I like easy to make meals, not finicky roses made out of fruit. I mean, if you want to make them for me, I'd love to see them on my plate. But so long as I'm doing the plating, those are the last mango rosebuds you're going to see.

Back to this Mango Chutney Chicken …

Doesn't it look amazing in the skillet? I could seriously eat that every single day.

What I've done is I've sauteed some onions and garlic until they're nice and soft. Then, I've mixed in some mango chutney and a few spices. That mixture becomes a paste that I've spread underneath the chicken skin AND on top of it. Once it's covered in the mango chutney, I pop it in the oven for 40 minutes and walk away while it cooks.

It honestly couldn't get any easier.

What makes this extra delicious is that the sweet and savory onion chutney paste is spread both under and over the skin. Once you eat that delicious crispy skin, you still get all the flavor underneath it.

The chicken skin will render quite a bit of fat that you'll see in the bottom of the pan. You can see it in the picture if you look next to the chicken thigh I'm lifting up. What you do with it is your choice.

If you're my mom, you'll call it ‘sauce' and spoon it over your rice. I like the way my mom thinks!

Since the news broke that the sugar industry paid researchers to falsify data and say that saturated fats are unhealthy, I've been eating a lot more chicken skin. Are you the same? #BringItOn

If sopping up the ‘sauce' isn't your thing, simply scoop the chicken out and discard the juices. No harm done!

Sweet and Sticky Mango Chutney Chicken

Yield: 4 servings

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

This crazy delicious Mango Chutney Chicken is as good as it gets and the ultimate quick and easy weeknight meal. With 10 minutes of prep, you can walk away knowing dinner is cooking itself. It's a gluten-free and dairy-free dinner recipe that can easily be made paleo.

If you love this recipe as much as we do, let us know with a 5-star rating!

4.7 stars (13 ratings)

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Ingredients

• 1 teaspoon oil
• ½ cup very finely minced onion, see notes
• 2 cloves garlic, very finely minced
• 6 tablespoons mango chutney, paleo, if needed
• 1 teaspoon curry powder
• ¼ teaspoon EACH: cayenne powder and sea salt
• 8 chicken thighs, bone in and skin on

Instructions 

• Preheat your oven to 400 degrees.
• Heat the oil in a large, ovenproof skillet over medium-high heat. (See notes) Add the onion and cook until it is soft and starting to brown, about 3 minutes if the onion is very finely minced. Add the garlic and let it cook for 1 minute. Transfer the onions and garlic to a small bowl and set the pan aside.
  1 teaspoon oil, ½ cup very finely minced onion, 2 cloves garlic
• Mix the mango chutney, curry powder, cayenne, and sea salt into the onions and garlic. Spread half the paste under the skin of the chicken and the remainder on top of the chicken skin. Don't spread any on the bottom of the chicken.
  6 tablespoons mango chutney, 1 teaspoon curry powder, ¼ teaspoon EACH: cayenne powder and sea salt, 8 chicken thighs
• Place the chicken into the pan and put the pan in your oven. Let the chicken cook for 40 minutes. If you're serving this with rice or cauliflower rice, start cooking that now. If you'd like the chicken a little more brown, you can broil it for 3-4 minutes at the end of cooking.

Notes

Mince the onion as small as you possibly can. When it is cooked and mixed with the chutney, it will turn into a paste.

If you don't have an oven-proof skillet, use the skillet you have then transfer the chicken to a baking sheet before you put it in the oven.

Pair with steamed basmati rice or cauliflower rice

Serving: 2 sweet and sticky chicken thighs, Calories: 591kcal, Carbohydrates: 22g, Protein: 37g, Fat: 39g, Saturated Fat: 10g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 221mg, Sodium: 184mg, Potassium: 500mg, Fiber: 1g, Sugar: 15g, Vitamin A: 181IU, Vitamin C: 3mg, Calcium: 29mg, Iron: 2mg

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