Mango Chutney Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
55 mins
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Total Time
1 hr
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Servings
4
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Calories
384 kcal
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Course
Main Course
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Cuisine
Indian
Mango Chutney Chicken
Description
Mango Chutney Chicken uses skewered lemon juice-soaked chicken pieces coated in a sauce made from mango chutney, curry powder, Dijon mustard, butter, white wine, salt, thyme, and pepper. The chicken is baked initially with half the sauce and then basted with the remainder during a second baking stage. This method ensures flavor penetration and moistness while developing a lightly caramelized coating from the chutney and spices on the surface. The scoring of the chicken allows the marinade to flavor the meat more deeply.
The dish provides a blend of sweet and mildly spiced flavors from the mango chutney and curry powder married with tangy mustard and the brightness of lemon. It has a tender texture from baking and a glazed finish. It can be served alongside steamed basmati or jasmine rice to balance its flavors and provide a complete meal. The recipe notes note it pairs well with pork chops as well and can be served hot or at room temperature, suitable for picnics.
Ingredients
- 8 chicken pieces skinned, OR 4 small boneless/skinless chicken breasts, or equivalent chicken tenderloins (goes well with pork chops too)
- lemon juice of one
- 4 tablespoons mango chutney
- mango chutney very highly recommended!, homemade
- 2 teaspoons curry powder
- curry powder high recommended!, homemade
- 2 tablespoons Dijon mustard
- 4 tablespoons butter softened, unsalted
- 1 tablespoon white wine
- 1 teaspoon salt
- 1/4 teaspoon thyme dried
- 1/4 teaspoon black pepper freshly ground
Instructions
- Preheat the oven to 350F.Score the chicken by cutting a few diagonal lines into each piece of chicken. Sprinkle the lemon juice over the chicken pieces and let sit while you prepare the sauce ingredients.
- In a small bowl, all remaining ingredients and stir to thoroughly combine.Coat the chicken on all sides with half of the sauce. Place the chicken pieces in an oven-proof baking dish and bake for 25 minutes. Spread the remaining sauce over the chicken and continue to bake for another 30 minutes, basting the chicken occasionally with the pan juices. Depending on the size of the chicken you may need to adjust baking times. The chicken will be done when the juices run clear when the chicken is cut near the bone.
- Serve with your favorite sides, including steamed Basmati or jasmine rice. See blog post for serving recommendations.This mango chutney chicken is delicious hot or cold, making it perfect for picnics.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 15g | 5% |
| Protein | 23g | 46% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 268mg | 89% |
| Sodium | 934mg | 39% |
| Potassium | 607mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 545IU | 11% |
| Vitamin C | 10mg | 11% |
| Calcium | 60mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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