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.

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
If you love this recipe as much as we do, let us know with a 5-star rating!
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
Pair with steamed basmati rice or cauliflower rice


I’m making this tonight! I was just wondering if I could cook the chicken without the skin (I really don’t like it) Does it affect the recipe?
You definitely can!
Hi! How many onions is 1/2 cup roughly? And would boneless chicken thighs still take 40 minutes to cook? Thank you!
Depending on the size of the onion, ¼-½. Boneless thighs take a much shorter time to cook. They should be done in less than 20 minutes.
This was great – every one loved it. Next time I may double the sauce since they were scraping it up to put on rice. Served it with cauliflower slices that I roasted in same pan as chicken.
I made this tonight for dinner and it was very good. I will make it again. The sauce is so yummy. I will make more sauce next time and put the majority of it under the skin.
This sounds and looks delicious. Quick question before I try it:
When you say āMix the mango chutney, curry powder, cayenne, and sea salt into the onions and garlic.ā Do you really mash it all up so itās a smooth paste or just mix it so itās still lumpy from the chutney?Ā
Thanks,
Robert from TorontoĀ
Just mix it up! It will be a bit chunky from the chutney and the onions. š
This was exceptional! I served it over faro cooked in homemade chicken stock. For a side, I sautĆ©ed kale with a little minced onion, slivered almonds, and curry powder. Next time Iāll probably add a little more cayenne. The skin tasted like candy!
Just discovered your site and this was my first recipe….SO DELICIOUS!! Easy and lots of flavor.
Used skinless boneless chicken breasts and still awesome.
So happy to hear you loved the recipe! Welcome to The Endless Meal!
Would you recommend Crosse & Blackwell hot mango chutney or Crosse & Blackwell Major Grey’s chutney?
I haven’t tried either of those brands but I used Major Grey’s chutney in this recipe. š
Sooooo tasty and sooooo easy!
I had bought a jar of mango chutney because I missed eating at our favorite Indian restaurant. I was not sure what to do with it since they served it as a dipping sauce with poppadoms. I just missed that flavor.
So googled and got here, first time checking out your site. And this recipe was amazing. Thank you!
Even my almost 3 year old loved it! And kept telling me it’s delicious!
Love when the little ones love dinner. So great to hear!
This recipe was absolutely devine! I made it last night and my family are already saying when will I make it again. The tip about putting it under the skin is key. Iām going to try it with a whole chicken next I think, as it might go a bit further for my hungry lot! Thank you again…this will be a stable in our household!
That’s wonderful to hear!
This is delicious, but Iāve only made it (twice) in the slow cooker! I just dump in all the ingredients (BL SL thighs) and cook on low for 6-7 ish hours. Itās perfection and my family requests it. Thanks for a great recipe that is customizable for when life is busy!
That’s so great to know this can be made in a slow cooker! Thank you for letting us know!
This recipe is really delicious and so easy to make. I made my first dish about 3 weeks ago and and am waiting for a pan to finish baking as I’m writing this review. I used a chutney that i found at Lucky’s Supermarket and it works very well with this recipe. I’m a novice cook and my family really enjoy’s this particular dish. It saves me a lot of money because I would spend almost $2 per piece for Habernero Mango Chicken at Safeway. This is much more economical and thank you so much for sharing!
That is so great to hear! Thank you for taking the time to come back to let us know!
Can this be made with boneless, skinless chicken? I struggle with bone-in chicken.
It sure can! Boneless breasts take about 20 minutes to cook and boneless thighs about 15 minutes. š
Looks delicious, will be trying this tonight! And I think the mango roses are a nice touch ?
Thank you! I hope you like it as much as I do!