Mango Chutney Chicken

This mango chutney chicken combines sweet, tangy, and savory flavors in a single baking dish. Bone-in chicken pieces are scored and roasted until tender, coated in a thick sauce made from mango chutney, curry powder, and mustard. The sauce caramelizes as it bakes, creating a sticky glaze on the chicken skin.

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You need about 10 minutes of active preparation before the oven does the rest of the work. It is a straightforward main dish for busy evenings when you want a meal with minimal cleanup. The sweet and savory pan juices are ideal for spooning over a side of rice or roasted vegetables.

Essential Ingredients

• Chicken pieces: Bone-in, skin-on chicken thighs or drumsticks work well for this recipe. You can also use a whole chicken cut into 8 pieces.
• Mango chutney: Use mild or spicy chutney depending on your preference. Major Grey’s is a common and reliable variety found in most grocery stores.
• Unsalted butter: Make sure the butter is softened to room temperature so it mixes smoothly with the other sauce ingredients.
• Dry white wine: A splash of dry white wine like Sauvignon Blanc adds a bit of acidity. You can substitute chicken broth if you prefer not to use alcohol.
• Curry powder: A standard yellow curry powder brings warmth. Madras curry powder is a good option if you want more heat.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the chicken: Preheat your oven to 350°F (175°C). Cut diagonal slits into the top of each chicken piece, then drizzle them with fresh lemon juice. Let the chicken rest while you make the sauce.

Mix the chutney sauce: In a bowl, combine the softened butter, mango chutney, Dijon mustard, white wine, curry powder, salt, thyme, and black pepper. Stir until the mixture forms a thick paste.

Coat and bake: Brush half of the sauce over the chicken pieces. Arrange them in a baking dish and bake for 25 minutes.

Glaze and finish: Remove the dish from the oven and spread the remaining sauce over the chicken. Bake for another 30 minutes, basting occasionally with the pan juices, until the chicken reaches a safe internal temperature of 165°F (74°C).

Serving Ideas

Serve this chicken with steamed basmati or jasmine rice to soak up the extra pan juices. A side of roasted green beans or a simple cucumber salad rounds out the meal.

Storing & Reheating

Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until warmed through to 165°F (74°C).

FAQ

Can I use boneless skinless chicken breasts?

Yes, you can use boneless skinless chicken breasts, but you will need to reduce the baking time. Check the chicken after 25 to 30 minutes total to see if it has reached 165°F (74°C).

Do I have to score the chicken?

Scoring is recommended because it helps the thick chutney sauce stick to the meat and infuses the chicken with flavor, but you can skip it if you are short on time.

What can I use instead of white wine?

You can replace the tablespoon of white wine with chicken broth, apple cider vinegar, or a splash of water.

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📖 Recipe Card

Mango Chutney Chicken

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• Author: Emma Taylor
• Total Time: 65 minutes
• Yield: 4 servings 1x

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Description

Bone-in chicken pieces are baked in a sweet and savory sauce made with mango chutney, curry powder, and Dijon mustard.

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Ingredients

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• 8 bone-in, skin-on chicken pieces (about 3 pounds / 1.4 kg)
• 2 tablespoons lemon juice (about 1 medium lemon)
• 4 tablespoons (60 ml) mango chutney
• 4 tablespoons (56 g) unsalted butter, softened
• 2 tablespoons (30 g) Dijon mustard
• 1 tablespoon (15 ml) dry white wine
• 2 teaspoons curry powder
• 1 teaspoon kosher salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Cut a few shallow diagonal lines into the skin side of each chicken piece.
3. Place the chicken in a large bowl or directly in a 9×13-inch baking dish. Drizzle the lemon juice over the chicken and let it sit.
4. In a small bowl, combine the mango chutney, softened butter, Dijon mustard, white wine, curry powder, salt, dried thyme, and black pepper. Stir well to form a thick paste.
5. Coat the chicken pieces evenly with half of the chutney sauce. Arrange them in a single layer in the baking dish.
6. Bake uncovered for 25 minutes.
7. Remove the dish from the oven. Spread the remaining sauce over the chicken pieces.
8. Return to the oven and bake for another 30 minutes. Baste the chicken every 10 to 15 minutes with the juices that collect in the bottom of the pan.
9. The chicken is done when a meat thermometer inserted into the thickest part of the meat registers 165°F (74°C) and the juices run clear. Let the chicken rest for 5 minutes before serving.

Notes

• Check the internal temperature of the chicken with a meat thermometer. Poultry must reach a safe internal temperature of 165°F (74°C).
• If the sauce begins to brown too quickly during the second half of baking, tent the baking dish loosely with aluminum foil.
• Larger chicken pieces may require an extra 10 to 15 minutes of baking time. Check the temperature near the bone to ensure it is fully cooked.

• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Method: Baked
• Cuisine: American