Chicken with Mango Chutney Sauce

DinnerGluten-FreeChickenMango

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.

Photography Credit: 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 Recipe

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Yield: Serves 4

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.

Ingredients

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

Method

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.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

15 Comments / Reviews

No ImageChicken with Mango Chutney Sauce

Did you make it? Rate it!

  1. RichardS

    Wonder if I can freeze this instead of canning it?

  2. Becky

    I have left over store bought Mango Chutney. Do I just cook the chicken then dip in the sauce on the plate? Do I heat up the chutney?

    You can just serve the chutney with the chicken. Cold is fine. ~Elise

  3. Tina

    I made this a few nights ago, and I have to admit that the chicken was so good by itself, we had a lot of the chutney sauce left over. Today I combined the sauce with warmed chickpeas and it was perfection.

    xxxxxyyyyy

  4. mimsie

    I just made this tonight, all of it from the chutney to chicken and rice and it was gorgeous. Love your site!

    How long would leftover chutney be good for?

    Hmm, maybe 5 days or so, if you cooked it with the chicken. ~Elise

    xxxxxyyyyy

  5. Jennica

    This was really good! I made it a week ago for my boyfriend and I. I think I added a little more cayenne pepper than it called for and it really gave it a special kick. I served it with sticky sushi rice and it was a perfect meal. I did end up having to cook the chutney a little longer than it called for in the recipe. I also think it might have been good to carmalize the mango before covering it to simmer. Other than that, it was really good.

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