Mango Chutney Chicken
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This delicious mango chutney chicken is sweet, savory, and sticky! Juicy chicken is coated with an easy-to-make spiced mango chutney paste and then roasted to perfection. With just 10 minutes of prep, you can walk away knowing dinner is cooking itself – it’s the ultimate easy weeknight meal when you want something packed with flavor
As far as winning weeknight meals go, this one is a recipe the whole family will love. Simply sauté onions and garlic until soft, add mango chutney and a few staple spices, then coat the chicken with it. Pop it in the oven for 40 minutes and carry on with your night, coming back to a meal that tastes like you devoted hours to getting it just right.
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!
Sweet mango and savory chicken are a divine combo! Make this mango chicken curry next.
Ingredients needed
These ingredients come together to make a sweet and savory, sticky chicken dinner. This is what you’ll need:
- Onion: Minced very finely and browned, then mixed with the chutney and spices to become a paste.
- Garlic: For savory depth of flavor.
- Mango chutney: Sweet and tangy, the chutney glazes the chicken, adding flavor while also acting like a glaze.
- Curry powder: Boost the flavor profile of the dish with some earthy, warming curry powder.
- Chicken thighs: We opt for bone in and skin on chicken in this recipe, however you can use any cut of chicken that you like best. Simply reduce the cooking time for boneless thighs or chicken breast.
What to serve with mango chutney chicken
Serve this mango chutney chicken over a bed of coconut rice, basmati rice, cauliflower rice, couscous, or quinoa with a sprinkle of cilantro or a squeeze of lemon juice over top.
Start the meal off with some Indian-inspired flavors, like turmeric cauliflower, curried carrots, or tandoori cauliflower. Serve with a simple spring mix salad on the side to round out the meal.
Recipe FAQs
Can I omit the chicken skin?
The skin is packed with flavor! If you really want to avoid it, you can still make this recipe by omitting the skin and coating the chicken with the sauce.
Can this be made with boneless, skinless chicken?
It sure can! Boneless breasts take about 20 minutes to cook and boneless thighs about 15 minutes.
What about the juice in the pan?
After cooking the chicken, you’ll find it renders a bit of fat – you can either discard it after scooping out the chicken or call it sauce and spoon it over your rice!
Can I keep leftovers?
Yes! Store leftovers in an airtight container in the fridge for 3-4 days, or in a freezer-proof container in the freezer for up to three months.
Mango Chutney Chicken Recipe
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 Fahrenheit. 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 in the pan and put the pan into your oven. Let the chicken cook for 40 minutes. If you'd like the chicken a little more brown, you can broil it for 3-4 minutes at the end of cooking.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More sticky chicken recipes
For more inspiration, check out all of our dinner ideas!
Nice variation for cooking chicken midweek. Thanks for the inspiration, Kristin!
I had a couple boneless skinless thighs and a large breast. Lowered the oven temperature to 350F, added a block of knorr bouillon and 100 ml of water and simmered for 35 minutes. It was fabulous and my kitchen smells amazing. Served it with a fresh mango salsa over jasmine rice. This is a keeper
Oh and want to give another 5 stars for your recipe directions – sooo cook friendly
Thank you so much for this — it made me smile! 😊 I love how you adapted it with what you had on hand, and that mango salsa over jasmine rice sounds absolutely incredible. And your kitchen smelling amazing is always the best sign.
I really appreciate the kind words about the directions, too — that means a lot. So glad it’s a keeper for you! 💛
Can you use sweet, mango chutney for this recipe?
Yes you can!
The best Mango Chutney is ‘Geeta’s Premium Mango Chutney. Geeta is an authentic Indian Cuisine expert, and it shows.
I really enjoyed this recipe. Don’t care for curry, but omitting it didn’t make a difference, everyone liked it.