Coconut & Mango Chicken

How to make Coconut and Mango Chicken.

Ingredients: Serves 6

  • 3 lbs chicken, cut into pieces, bone-in, skin-on
  • 2 tablespoons olive oil
  • 1 teaspoon yellow food colourant
  • 1 (14 ounce) can coconut milk
  • ½ cup mango, roughly chopped
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon plus 1 teaspoon honey, divided
  • salt and freshly ground black pepper

Instructions:

  1. Add the coconut milk and mango to a blender and purée until smooth, about 10 seconds.
  2. Pour this mixture into an approximately 9 x 13 x 2-inch baking dish and then stir in the cayenne pepper and yellow food colourant.
  3. Add the chicken pieces, being sure each one is well coated with the marinade.
  4. Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight.
  5. After the chicken has marinated, pre-heat the oven to 450°F.
  6. Evenly drizzle 2 tablespoons of olive oil on a baking sheet.
  7. Remove the chicken pieces from the marinade and add them to the baking sheet, with a couple of inches between them.
  8. Do not rub the marinade off the chicken pieces, but do let any excess drip off into the baking pan.
  9. Do not throw it out as it will become a sauce later on.
  10. Season both sides of the chicken pieces generously with salt and pepper, leaving them skin side up.
  11. Drizzle 1 tablespoon of the honey evenly over the chicken and place the baking sheet in the preheated 450°F oven.
  12. Once you see the chicken sizzling, after about 5 minutes, reduce the heat to 375°F.
  13. As you remove them from the oven, place them on a large plate or platter and cover with foil.
  14. While the chicken is baking, add the remaining marinade to a small saucepan.
  15. Mix in the last teaspoon of honey and bring to a boil.
  16. Let it boil for about 30 seconds, then turn the heat to low and simmer gently for about 10 minutes.
  17. Season to taste with salt and pepper and serve it with the chicken.
  18. This dish goes well with white rice!
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