This Coconut Mango Chicken is a delicious and flavorful dish featuring chicken marinated in a rich coconut milk and mango sauce, then baked until perfectly golden. It’s a comforting main course that pairs beautifully with rice or noodles. Inspired by mango chicken curry from an Indian restaurant, this version incorporates honey for a touch of sweetness and cayenne for heat, making it a mouthwatering dish that everyone will enjoy.

Full Recipe:

Ingredients

For the Marinade/Sauce:

• 1 can (14 oz) coconut milk (full-fat or light)

• ½ cup mango, roughly chopped

• ¼ tsp cayenne pepper (adjust for desired heat)

• 4 tbsp extra virgin olive oil, divided

• 1 tbsp + 1 tsp honey, divided

• Salt and freshly ground black pepper to taste

For the Chicken:

• 1 (3 ½ lb) whole cut-up chicken (bone-in, skin-on or off)

• Fresh cilantro sprigs for garnish

Directions

1. Make the Marinade/Sauce: In a powerful blender, combine the coconut milk, mango, and cayenne pepper. Blend until smooth. Pour the mixture into a 9×13-inch baking dish and stir in 2 tablespoons of olive oil.

2. Marinate the Chicken: Add the chicken pieces to the dish, coating them well with the marinade. Cover tightly with plastic wrap and refrigerate for at least 6 hours, ideally overnight.

3. Prepare to Bake: Preheat your oven to 450°F (230°C) and line a sheet pan with parchment paper. Drizzle the pan with the remaining 2 tablespoons of olive oil.

4. Bake the Chicken: Remove the chicken from the marinade and place it on the prepared sheet pan, ensuring the pieces are spaced out. Season the chicken generously with salt and pepper, and drizzle 1 tablespoon of honey over the chicken. Bake for about 15 minutes, then reduce the temperature to 375°F (190°C). Bake until the chicken reaches an internal temperature of 165°F (74°C), with smaller pieces like wings cooking in 15–20 minutes and larger breasts taking 30–35 minutes. If the chicken isn’t golden, broil it for 30 seconds.

5. Make the Sauce: While the chicken is baking, add the remaining marinade to a small saucepan. Stir in the remaining teaspoon of honey and a pinch of cayenne. Bring to a boil for 30 seconds, then reduce the heat to low and simmer for 10 minutes. Season to taste with salt and pepper.

6. Serve: Once the chicken is cooked, transfer it to a serving platter, drizzle with the sauce, and garnish with fresh cilantro.

Nutrients (Approximate per serving)

• Calories: 567 kcal

• Carbohydrates: 7 g

• Protein: 36 g

• Fat: 43 g

  • Saturated Fat: 10 g

• Cholesterol: 145 mg

• Sodium: 136 mg

• Fiber: 0.4 g

• Sugar: 7 g

• Vitamin A: 545 IU

• Vitamin C: 11 mg

• Calcium: 24 mg

• Iron: 2 mg

This Coconut Mango Chicken is an indulgent dish that’s rich in tropical flavors and perfect for any dinner gathering. Paired with rice or a salad, it’s sure to impress your guests!

Why This Recipe Works

The beauty of Coconut Mango Chicken lies in its marinade, which combines coconut milk and mango for a creamy, slightly sweet base, while the cayenne pepper adds just enough heat to balance the flavors. The use of honey introduces a touch of sweetness that contrasts with the richness of the coconut milk and the savory flavor of the chicken. As the chicken bakes, it becomes infused with the tropical flavors of the marinade, while the broiling step ensures the skin crisps up, adding texture and depth to the dish. This recipe is not only delicious but also incredibly easy to make, with minimal prep time and the ability to make the marinade ahead for extra convenience.

Key Ingredients and Their Roles

• Coconut Milk: Provides the rich, creamy base for the marinade, lending a subtle sweetness and smooth texture to the chicken. It also complements the tropical flavors of the mango.

• Mango: Adds a natural sweetness and fruity tang that pairs beautifully with the coconut and honey. It also gives the sauce a luscious texture when blended.

• Cayenne Pepper: Adds the heat that balances out the sweetness of the mango and honey. You can adjust the amount of cayenne based on your preferred level of spiciness.

• Olive Oil: Used both in the marinade and for baking, olive oil helps in cooking the chicken while keeping it moist and adds a subtle richness to the dish.

• Honey: A key ingredient in both the marinade and the sauce, honey provides natural sweetness, enhancing the flavor of the mango and coconut while balancing the spiciness of the cayenne.

• Chicken: Bone-in, skin-on or skinless chicken pieces work well in this recipe. The skin-on pieces develop a crispy, flavorful exterior while the chicken remains juicy and tender on the inside.

• Cilantro: Fresh cilantro adds a burst of freshness and color, brightening up the dish and complementing the tropical flavors of the coconut and mango.

How to Make Coconut Mango Chicken

This recipe is simple to prepare and offers plenty of tropical flavor in every bite. Here’s a step-by-step guide to making Coconut Mango Chicken:

1. Make the Marinade/Sauce

• In a powerful blender, combine the coconut milk, mango, and cayenne pepper. Blend until smooth.

• Pour the mixture into a 9×13-inch baking dish and stir in 2 tablespoons of olive oil.

2. Marinate the Chicken

• Add the chicken pieces to the baking dish, ensuring they are well-coated in the marinade.

• Cover the dish with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, to allow the flavors to meld.

3. Prepare to Bake

• Preheat the oven to 450°F (230°C) and line a sheet pan with parchment paper. Drizzle the pan with the remaining 2 tablespoons of olive oil.

4. Bake the Chicken

• Remove the chicken from the marinade and place it on the prepared sheet pan. Ensure the pieces are spaced apart to allow for even cooking.

• Season the chicken generously with salt and freshly ground black pepper.

• Drizzle 1 tablespoon of honey over the chicken for added sweetness and richness.

• Bake the chicken for about 15 minutes, then reduce the oven temperature to 375°F (190°C). Continue baking until the chicken reaches an internal temperature of 165°F (74°C). Smaller pieces like wings will take around 15-20 minutes, while larger pieces, like breasts, may take 30-35 minutes.

• If the chicken isn’t golden enough, broil it for about 30 seconds to achieve a crispy skin.

5. Make the Sauce

• While the chicken is baking, add the remaining marinade to a small saucepan.

• Stir in the remaining 1 teaspoon of honey and a pinch of cayenne pepper.

• Bring the sauce to a boil for 30 seconds, then reduce the heat and simmer for 10 minutes until it thickens slightly.

• Season with salt and pepper to taste.

6. Serve

• Once the chicken is cooked, transfer it to a serving platter.

• Drizzle the chicken with the warm sauce and garnish with fresh cilantro sprigs.

• Serve the chicken with steamed rice, noodles, or a simple salad for a complete meal.

Nutritional Information

Each serving of Coconut Mango Chicken (based on 1 piece of chicken with sauce) provides approximately:

• Calories: 567 kcal. This dish is hearty and satisfying, with a balance of protein and fats.

• Carbohydrates: 7 grams. The carbs come primarily from the mango and honey in the sauce.

• Protein: 36 grams. The chicken provides a substantial amount of protein, making it a filling main course.

• Fat: 43 grams. The coconut milk and olive oil contribute to the fat content, giving the dish a rich and creamy texture.

• Saturated Fat: 10 grams. The coconut milk is the primary source of saturated fat in this recipe.

• Cholesterol: 145 mg. The chicken and butter contribute to the cholesterol content.

• Sodium: 136 mg. The amount of sodium is moderate, thanks to the seasoning and soy sauce used in the marinade.

• Fiber: 0.4 grams. There’s a small amount of fiber from the mango and coconut milk.

• Sugar: 7 grams. The honey and mango contribute to the sugar content, giving the sauce a natural sweetness.

• Vitamin A: 545 IU. The dish provides a good amount of Vitamin A, mostly from the mango.

• Vitamin C: 11 mg. The mango also provides a small amount of Vitamin C, which supports the immune system.

• Iron: 2 mg. The chicken and mango provide a modest amount of iron.

Serving Suggestions

• With Rice: Serve this flavorful chicken with steamed jasmine rice, brown rice, or coconut rice for a tropical, hearty side dish.

• With Noodles: Pair the chicken with noodles, such as rice noodles or udon, to soak up the flavorful sauce.

• With a Green Salad: Add a simple salad with mixed greens, cucumber, and a lemon vinaigrette to balance the richness of the chicken.

• With Roasted Vegetables: Roasted vegetables, such as sweet potatoes, carrots, or broccoli, make a great side to complement the dish.

Conclusion

Coconut Mango Chicken is a rich, flavorful dish that combines the sweetness of mango with the creaminess of coconut milk and the savory depth of chicken. The honey and cayenne pepper create a perfect balance of sweet and spicy, while the roasted chicken remains juicy and tender with a slightly crispy skin. This dish is not only delicious but also versatile, making it a great option for both casual and special meals. Pair it with rice, noodles, or a simple salad for a complete and satisfying meal. Enjoy the tropical flavors and the comforting texture of Coconut Mango Chicken in every bite!