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Chutney And Mayo Chicken Recipe

This chutney and mayo chicken recipe is one of my go-to dishes when I want something quick, flavorful, and incredibly juicy. I mix creamy mayonnaise with sweet and tangy chutney, then coat the chicken before baking it to golden perfection. The result? A perfectly moist chicken with a caramelized glaze that tastes like I spent hours in the kitchen—when really, it took just minutes to prep. It’s perfect for busy weeknights, and I often pair it with rice, roasted veggies, or a fresh salad.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: South African
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs about 1 kg bone-in, skin-on chicken thighs (approximately 5-6 pieces)
  • 1 small onion finely chopped
  • 1 garlic clove minced
  • 1 tablespoon vegetable oil
  • 5 tablespoons mango chutney or Mrs. Ball’s peach chutney
  • 5 tablespoons mayonnaise
  • 2 teaspoons Worcestershire sauce
  • Salt and pepper to taste​

Equipment

  • Oven
  • Mixing bowl
  • Baking dish (9×13 inches recommended
  • Measuring cups and spoons
  • Spoon or spatula

Method
 

Preheat the Oven
  1. Set your oven to 400°F (200°C) to ensure it’s hot and ready for baking.​
Prepare the Sauce
  1. In a skillet over medium heat, warm the vegetable oil. Add the chopped onion and minced garlic, sautéing until softened and fragrant. Stir in the mango chutney, mayonnaise, and Worcestershire sauce. Mix well until the sauce is smooth and heated through. Season with salt and pepper to taste.​
Arrange the Chicken
  1. Place the chicken thighs in a single layer in the baking dish. Pour the prepared sauce evenly over the chicken, ensuring each piece is well-coated.​
Bake
  1. Bake the chicken in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the glaze is bubbly and slightly caramelized.​

Notes

For best results, use bone-in, skin-on chicken thighs as they remain juicy and flavorful during baking. If you prefer a crispier skin, broil the chicken for the last 2-3 minutes of cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and are delicious when reheated.​