Best Chicken Baked With Ketchup Sweet Chili Sauce And Mango Chutney Recipes

MANGO CHUTNEY CHICKEN

Steps:

• 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 immediately. Accompaniment recommendations: Basmati or jasmine rice with a cool cucumber salad. For a refreshing cucumber salad sauce, combine some cumin, salt and fresh lemon juice with plain yogurt.

MANGO CHICKEN

Steps:

• Dice one of the mangoes and onion. Peel the other mango and grate the meat on a fine grater.
• Preheat a medium sauce pot over medium heat and add some oil. Saute onion until softened and add garlic and diced mango.
• Cook for about a minute and add grated mango puree, chicken broth, lime juice, lime zest, ginger, salt, and red pepper flakes.
• Cook over for 5-7 minutes over medium heat. Stir in cilantro and take it off the heat.
• Break down the whole chicken into 10 pieces - 4 quarters of breasts, 2 drums, 2 thighs, and 2 wings. Season each piece with salt and pepper.
• Preheat the oven to 375°.
• Preheat a large skillet or an oven-safe cooking pan over medium-high heat and add some oil.
• Sear chicken for a couple of minutes on both sides, until browned.
• Spread mango sauce all over the chicken, gently shake the pan to help spread it around, and transfer the pan into the oven.
• Bake for 40-45 minutes.

SWEET AND STICKY MANGO CHUTNEY CHICKEN

Steps:

• Preheat your oven to 400 degrees.
• Heat the oil in a large, ovenproof skillet over medium-high heat. (See notes) Add the onion and cook until it is soft and starting to brown, about 3 minutes if the onion is very finely minced. Add the garlic and let it cook for 1 minute. Transfer the onions and garlic to a small bowl and set the pan aside.
• Mix the mango chutney, curry powder, cayenne, and sea salt into the onions and garlic. Spread half the paste under the skin of the chicken and the remainder on top of the chicken skin. Don't spread any on the bottom of the chicken.
• Place the chicken into the pan and put the pan in your oven. Let the chicken cook for 40 minutes. If you're serving this with rice or cauliflower rice, start cooking that now. If you'd like the chicken a little more brown, you can broil it for 3-4 minutes at the end of cooking.

EASY SWEET CHILI CHICKEN

Steps:

• Preheat oven to 400°F (204°C). Lightly spray a baking pan with nonstick spray- I use a 10-inch casserole dish. Anything around this size works.
• Combine the water, honey, rice vinegar, cornstarch, garlic, crushed red pepper, Sriracha, and salt together in a small saucepan over low heat. Bring to a simmer while whisking occasionally. Allow to simmer for 3 minutes. It will begin to rapidly thicken. Turn off the heat and set aside.
• Arrange chicken in the prepared baking pan. Spread sauce on top, then turn the chicken over to make sure every inch is coated in the sauce.
• Bake uncovered for about 30 minutes or until the chicken is completely cooked through. For extra color, I switch the oven to broil for the last few minutes. That is optional.
• Sprinkle sesame seeds and green onion on top and serve the chicken with sauce from the pan. Store leftovers in the refrigerator for up to 5 days.

CHICKEN BAKED WITH KETCHUP, SWEET CHILI SAUCE, AND MANGO CHUTNEY

Steps:

• Place the chicken pieces in a greased baking dish.
• Cover chicken with shredded coconut.
• Mix together ketchup, sweet chili sauce, and mango chutney, then spoon over chicken.
• Bake in a preheated 400 degree F oven for one hour.

MANGO SWEET CHILI CHICKEN

Steps:

• Fill a large bowl with 1 quart of warm water with the Kosher salt and sugar. Stir until the salt and sugar is mostly dissolved. Add the chicken and brine 15 minutes. Remove the chicken breast and rinse with cold water, then pat dry.
• Soak the skewers in water a few minutes. Spear the shrimp, 7-8 per skewer. Season to taste with salt and pepper.
• Preheat the oven to 450°F.
• Preheat a large cast iron grill pan over high heat. Brush the chicken with the coconut oil. Seasoning both sides of the chicken with salt and pepper. Grill the chicken 1½ minutes per side. Transfer the chicken to a foil lined baking sheet. Pour on ¾ of the sauce.
• Bake 8 to 10 minutes or until the chicken reaches 165°F. Remove from oven loosely cover with foil. Let stand 5 to 10 minutes.
• Heat the grill pan, coated with nonstick cooking spray, on medium heat. Add the shrimp skewers and brush on half of the remaining sauce. Cook 2-3 minutes. Flip and brush on the remaining sauce. Cool 1-2 minutes. Transfer to a serving dish. Serve the chicken and shrimp along with rice and a veggie side dish.
• Combine all of the sauce ingredients, except the diced mango, in a saucepan. Bring to a boil over medium heat. Simmer 5 minutes.
• Mix the water and cornstarch. Add the diced mango to the pot. Simmer 4 minutes. Remove from heat.

SWEET CHILLI CHICKEN

Steps:

• To make the glaze, preheat the grill to high. Mix together the chilli sauce, honey and oil in a large bowl. Using a sharp knife make 3-4 slits across the skin side of each chicken breast. Season with salt and pepper then lift the skin on each breast and tuck under the crushed garlic. Now dip the underside of each chicken breast in the glaze until evenly coated. Reserve the rest of the glaze for later.
• To cook the chicken, put the chicken on the grill pan, glazed side up, and grill for 8 minutes until golden and sticky. Turn the chicken breasts over, brush with the remaining glaze, then cook for another 6-8 minutes until the chicken is firm and cooked through. Serve straight away with wedges of lime for squeezing over, if liked.

MANGO CHUTNEY CHICKEN

Steps:

• In a nonstick skillet, lightly fry the chicken cubes on canola oil until ready. Careful not to overcook.
• Meanwhile, in a wok, add the mango chutney, and cook until it's slightly reduced, about 3min.
• Slowly add the onion soup mix until your desired taste.
• Add in the cooked chicken, and mix to coat.
• Serve immediately (we have it either over white rice or couscous).
• Variation: Use (unseasoned) chicken thighs, and bake them in the oven with the unreduced mixture of mango chutney and onion soup mix poured on top of the chicken on 375degF for 45-60min. You would need to cover for half the time, and uncover the other half until mixture is brownish and crunchy looking.

BAKED CHICKEN BREASTS WITH MANGO CHUTNEY SAUCE

Steps:

• Pre-heat oven to 375 degrees.
• Combine chutney, yogurt, mustard, ginger and flour. Set aside.
• Arrange chicken breasts in a single layer in a baking pan. Spoon chutney mixture over chicken.
• Bake uncovered for 35 minutes, or until no longer pink in center. Remove from oven and let stand 5 minutes.
• Spoon any baking juices over top before serving.

BAKED SWISS CHICKEN

Steps:

• Preheat oven to 350°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, combine soup and wine; pour over chicken. Top with cheese and sprinkle with croutons. , Bake, uncovered, until a thermometer inserted in chicken reads 165°, 35-40 minutes.