Truth be told… baked chicken is not very exciting on its own. Yeah, you can add a few seasonings besides salt and black pepper to make it taste good. Plus, sometimes you can kick it up a notch by adding BBQ sauce. But…..
Nothing against BBQ sauce. It is always on hand when I am tired of fixing plain baked chicken. But, today I decided to make Baked Chicken with a Mango Chutney Glaze. I have been thinking about this simple recipe for awhile. The problem was I always forgot to look for chutney sauce when I went to the grocery store. It may have helped if I had put it on the shopping list and then actually looked at the list on my trips to the grocery store. Yes, I do make a list but I don’t always check it while I am shopping. Okay, moving on.
Fortunately, on a recent grocery store run I spotted a jar of mango chutney at Trader Joe’s while perusing jars of different sauces and new spices. Chutney is one of those things you have to try to know if you will really like it. There are so many varieties of chutneys it can be hard to choose which one will compliment a dish. My research showed that chutneys are a staple in Indian cultures. Often it is used as a side relish or condiment and helps bring balance to a dish. Most chutneys are a combination of vegetables, fruits, herbs, vinegar, sugar and spices. However, some chutneys are just fruits or vegetables or even minty. I thought the chutney would be delicious if used as a glaze on baked chicken .
Spicy, sweet or minty, there is surely a chutney you will find to satisfy your tastes. For my baked chicken I added cayenne to the mango chutney sauce to spice it up a bit more. The hot spice and the sweetness of the mango helped to balance each other out to create a really flavorful dish. If you have never considered adding chutney to an old time favorite chicken dish, give it a try and see just how non-boring your chicken will taste.
Baked Chicken with Mango Chutney Glaze
4 – 6 chicken drumsticks or chicken thighs
1 small onion sliced
1 jar mango chutney
4 tbsp butter
2 tbsp water
1 tbsp grape seed oil or olive oil
1 tbsp Adobo
1 tbsp salt
1 tsp ground black pepper
1 tsp cayenne (optional)
Preheat oven to 350 degrees. Melt butter together with grape seed oil in a small pot and set aside.
Spray a baking dish with cooking spray. Layer the backing dish with sliced onions and place chicken over the onions skin side down. Sprinkle chicken with half of the seasonings except for the cayenne then flip and sprinkle then season the skin side of the chicken. Pour melted butter over the chicken. Place in the preheat oven and bake for 1 hour.
While the chicken is baking place chutney in a bowl and add water and cayenne seasoning. Mix until the mango chutney is loose but has a thick soup consistency. Add more water if necessary.
After an hour of baking remove the chicken and spoon the mango chutney over the chicken. Place the chicken back in the oven and bake for another 45 minutes to 1 hour until the chicken is thoroughly cooked and nicely browned.
Serve with your favorite side dishes.