Best Mango Chutney Chicken Sliders Recipes

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SWEET AND STICKY MANGO CHUTNEY CHICKEN



Sweet and Sticky Mango Chutney Chicken image

This crazy delicious Mango Chutney Chicken is as good as it gets and the ultimate quick and easy weeknight meal. With 10 minutes of prep, you can walk away knowing dinner is cooking itself. It's a gluten-free and dairy-free dinner recipe that can easily be made paleo.

Provided by Kristen Stevens

Categories     Dinner

Time 50m

Number Of Ingredients 7

1 teaspoon oil
½ cup very finely minced onion (see notes)
2 cloves garlic (very finely minced)
6 tablespoons mango chutney (paleo, if needed)
1 teaspoon curry powder
¼ teaspoon EACH: cayenne powder and sea salt
8 chicken thighs (bone in and skin on)

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.

Nutrition Facts : ServingSize 2 sweet and sticky chicken thighs, Calories 591 kcal, Carbohydrate 22 g, Protein 37 g, Fat 39 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 221 mg, Sodium 184 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 24 g

MANGO CHUTNEY CHICKEN CURRY



Mango Chutney Chicken Curry image

My father dreamed up this curry and chutney combination. Now my family cooks it on road trips-in rain and sun, in the mountains, even on the beach. Adjust the curry for taste and heat. -Dina Moreno, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon canola oil
1 pound boneless skinless chicken breasts, cubed
1 tablespoon curry powder
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup mango chutney
1/2 cup half-and-half cream

Steps:

  • In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer., Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.

Nutrition Facts : Calories 320 calories, Fat 9g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 558mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 24g protein.

THERESA'S CHICKEN SALAD WITH MANGO CHUTNEY MAYONNAISE



Theresa's Chicken Salad with Mango Chutney Mayonnaise image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 25m

Yield 1 serving

Number Of Ingredients 14

1 tablespoon diced celery
1 tablespoon mayonnaise
1 tablespoon diced onions
4 ounces roasted chicken breast, cooled and cut to small dice
Salt and freshly ground black pepper
1 croissant
Butter, for slathering
1 ounce Mango Chutney Mayonnaise, recipe follows
2 slices large vine-ripe tomato
1 ounce iceberg lettuce, shaved
Sliced Swiss or Cheddar, optional
1 tablespoon curry mango chutney
1 tablespoon sliced ripe fresh mango, optional
1 tablespoon mayonnaise

Steps:

  • Mix the celery, mayonnaise, onions, chicken and some salt and pepper until well incorporated. Chill until ready to use.
  • Slice the croissant in half lengthwise, then slather with butter and grill the croissant in a small pan or on a griddle to crisp it up.
  • Spread the Mango Chutney Mayonnaise on each side of the croissant. Add the tomato slices to the bottom half of the croissant and season with salt and pepper. Place the shaved lettuce on the tomatoes and add the chicken salad. Add the cheese if using. Place the top of the croissant on the sandwich and cut in half to serve.
  • Mix together the chutney, mango if using and the mayonnaise; refrigerate until ready to use.

BAKED CHICKEN BREASTS WITH MANGO CHUTNEY SAUCE



Baked Chicken Breasts With Mango Chutney Sauce image

Adapted from a Light Cooking Recipe. It's very simple, I serve with a green vegetable and basmati rice. Could easily be a dump chicken recipe although I havent tried.

Provided by abloom69

Categories     Lunch/Snacks

Time 45m

Yield 12 serving(s)

Number Of Ingredients 6

3/4 cup mango chutney
3/4 cup plain yogurt (2% or 1% is)
2 1/2 tablespoons Dijon mustard
3 tablespoons fresh ginger, minced
1 1/2 tablespoons all-purpose flour
12 boneless skinless chicken breasts

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.

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