Chicken with Mango Chutney Sauce

Roasted chicken thighs served with a sweet sour mango chutney sauce with fresh mangos, onion, garlic, vinegar, sugar, ginger, mustard seeds, and red pepper flakes.

Chicken with Mango Chutney Sauce
Elise Bauer

If I think about the way we most often eat chicken, it's simply oven-roasted and served with mango chutney and plain rice or Spanish rice.

There's just something wonderful about the way the sweet and sour chutney balances the savory chicken.

If you don't have mango chutney on hand, you can easily make your own chutney-based sauce with a couple mangos, onions, ginger, spices, and some sugar and vinegar.

Perfect for a quick and easy mid-week meal!

Chicken with Mango Chutney Sauce

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 4 servings

This recipe calls for chicken thighs because the stronger flavor of the thighs works well with the chutney sauce. You can easily make this with all or any chicken parts. Just know that you'll need to cook breasts to 170°F.


  • Chicken:
  • 2 pounds chicken thighs, bone in, skin on, trimmed of excess fat
  • Extra virgin olive oil
  • Salt and Pepper
  • Mango Chutney Sauce:
  • 2 ripe but firm mangos, cut and peeled, cubed into 1/2-inch cubes
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped (about 3/4 cup chopped onion)
  • 1 garlic clove, minced
  • 1 tablespoon chopped candied ginger (or fresh ginger)
  • 2 tablespoons chopped raisins
  • 1/2 teaspoon mustard seeds
  • Scant pinch of red pepper flakes
  • 4 tablespoons sugar
  • 3 tablespoons white vinegar
  • 1/2 cup water
  • Salt to taste


  1. Make the mango chutney sauce:

    Heat 1 tablespoon olive oil in a large sauté pan on medium heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook a minute more.

    Add the chopped mango, ginger, raisins, mustard seeds, red pepper flakes, vinegar, water, and sugar.

    Bring to a simmer, reduce heat to low, cover the pan, and let cook gently for 30 minutes.

  2. Roast the chicken thighs:

    While the chutney is cooking, cook the chicken. Preheat oven to 400°F with rack in the middle position. Coat the bottom of a roasting pan with olive oil.

    Rinse the chicken thighs in water, pat dry. Rub some olive oil all over the chicken pieces, sprinkle with salt and pepper.

    Place chicken pieces in roasting pan. Cook in oven until the juices run clear when poked with a sharp knife, or when the internal temperature of the thighs is 170°F, about 25 minutes.

    If the chicken pieces are not browned enough for you, you can finish them in the broiler for the last 5 minutes of cooking. If your chicken pieces are extra large, after 25 minutes, lower the heat to 350°F and cook until the chicken pieces are cooked through.

  3. Mix mango chutney with chicken drippings (minus fat):

    Remove chicken pieces from roasting pan. Pour off rendered chicken fat, save for a teaspoon or so. (Do not pour down the drain or it will solidify and block your drain).

    Put mango sauce into the roasting pan with remaining chicken drippings. Spread the sauce over the whole bottom of the pan. Let sit for a few minutes to soften the drippings, then scoop up and place into a serving dish.

    Adjust seasonings. If too acidic, add more sugar. Add salt to taste.

    Serve chicken with mango chutney sauce and steamed rice or Spanish rice.