A super easy and delicious mango chutney chicken, that can be made with any cut of chicken! Plenty of sauce, so this one is perfect with rice.
Why I love this mango chutney chicken!
Ingredients and Substitutions
Chicken – You can make this chicken recipe with any cut of chicken. The only thing that changes is the cooking time. I’ve used boneless, skinless chicken thighs here.
Mango Chutney – you’ll find Mango Chutney in with the curry pastes and sauces at most grocery stores. I’ve used Patak’s here, but President’s Choice also makes one.
Worcestershire Sauce – no Worcestershire sauce? Make a substitute by combining 1 part ketchup with 1 part white wine vinegar and 1/2 part soy sauce (so for this recipe, try 1 1/4 tsp ketchup, 1 1/4 tsp white wine vinegar and 1/2 tsp soy sauce.) If you don’t have all the substitution ingredients, using about 2 tsp soy sauce with maybe a splash of white vinegar is a decent substitute.
Mayonnaise – you might have done a double take on this ingredient, but trust me, it works! You won’t even know it’s there taste wise, but it adds both consistency to the sauce and it helps to keep the chicken moist while it cooks. I used Hellman’s Mayonnaise here.
Jalapeño – I used jalapeño here, but you could use a hot red pepper, if you like.
Red Pepper Flakes – as mangy chutney is sweeter, the red pepper flakes add a nice balance. That said, consider them optional, so omit if you prefer or save them as an optional garnish. (I feel like a tiny bit of Asian Chili Garlic Sauce or Sambal Oelek added to the sauce would provide a similar sweet/heat balance, as well, if you want to experiment).
- Add chicken pieces to an oven-safe dish. Use one that holds the chicken nicely, with just a bit of space between the pieces.
- Heat some cooking oil in a saucepan and add the onion and jalapeño and cook, stirring, until softened (2-3 minutes).
- Add the garlic and red pepper flakes, if using and cook briefly.
- Add the mango chutney to the pan.
- Add the Worcestershire sauce to the pan.
- Add the mayonnaise to the pan.
- Stir to combine the sauce ingredients.
- Cook the sauce briefly to combine the flavours.
- Pour sauce over chicken and bake.
Chicken Cooking Times
In all cases, cook chicken until it reaches 165F when measured at the thickest part of the meat with an instant read thermometer. Cooking time here are estimates and will vary by precise size of chicken pieces.
Boneless, skinless chicken thighs – cook for about 30 minutes.
Boneless, skinless chicken breasts – cook for about 40 minutes.
Skin-on chicken will introduce extra fat to the sauce as it cooks off. If you’d prefer not to have the fat in the sauce, you can remove the skin before cooking.
Bone-in chicken thighs – cook for about 40 minutes.
Bone-in chicken breasts – cook for about 50 minutes.
This mango chutney chicken recipe makes plenty of sauce, which makes it perfect for serving with or over rice. Add a side salad or green vegetable (steamed broccoli or broccolini is great!), for a complete meal.
I like to garnish this dish with chopped cilantro and lime slices. Chopped parsley would also work nicely.
Get the Recipe: Mango Chutney Chicken
- 1 Tablespoon extra virgin olive oil
- 1/3 cup onion, finely diced
- 1 clove garlic, finely diced
- 2-3 Tablespoons jalapeño pepper, finely diced
- Pinch – 1/8 teaspoon red pepper flakes, optional
- 6 Tablespoons mango chutney
- 6 Tablespoons mayonnaise
- 1 Tablespoon Worcestershire sauce, *see Note 1 below for substitution options
- Salt and freshly ground pepper
- 8 boneless, skinless chicken thighs, *see Note 2 below for other chicken cut options
- Preheat oven to 400F (regular bake setting/not fan assisted).
- Place chicken pieces in an oven-safe baking dish. Pick a dish that allows for just a bit of space between the chicken pieces. Set aside.
- Heat olive oil in a small saucepan over medium heat. Add the onion and jalapeño to the pan and cook, stirring, until softened, about 2-3 minutes. Add the garlic and red pepper flakes (if using) to the pan and cook another 30-45 seconds. Add the mango chutney, Worcestershire sauce and mayonnaise to the pan and stir to combine. Taste sauce and add salt and pepper, as needed.
- Pour sauce over chicken. Use a spoon to spoon excess sauce on top of each chicken piece, so each one is well covered with sauce.
- Cook chicken in preheat oven until chicken is cooked through (165F internal temperature) and the sauce is sticky, about 30 minutes for boneless chicken thighs, 40 minutes for boneless chicken breast or bone-in chicken thighs or 50 minutes for bone-in chicken breasts.
Recipe adapted from a BBC Good Food recipe
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
We really liked this easy to make dish, it was pretty spicy with the jalapeños but you could reduce the amount I think.
Will definitely make again.