1TablespoonWorcestershire sauce, *see Note 1 below for substitution options
Salt and freshly ground pepper
8boneless, skinless chicken thighs, *see Note 2 below for other chicken cut options
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Instructions
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.
Notes
Note 1: Substitute Worcestershire sauce with 1 1/4 tsp ketchup, 1 1/4 tsp white wine vinegar and 1/2 tsp soy sauce or alternately, 2 tsp soy sauce and a splash of white vinegar.Note 2: Chicken options and 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 fat to the sauce as it cooks off. If you’d prefer not to have the fat in the sauce, consider removing the skin before cooking.Bone-in chicken thighs – cook for about 40 minutes.Bone-in chicken breasts – cook for about 50 minutes.