Baked Chutney Chicken Thighs

By Kath Dedon

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Baked Chutney Chicken Thighs is a very easy and flavorful chicken dish. I adapted the recipe from the one in Sunset’s Quick Meals with Fresh Foods, and I’ve been making it for years. The salty/sweet combination of the soy sauce and chutney is perfect with chicken.

I use Patak’s Major Grey Chutney; I like the fact that it’s made with sugar instead of corn syrup. If you’d like to add some heat, you could use Patak’s Hot Mango Chutney. Both are available at Safeway and other grocery stores in my area.

Prepare a simple side dish and salad while the chicken is baking, and you’ll have an easy weeknight dinner.

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(The original recipe calls for 1 whole chicken (3 – 3 ½ pounds) cut into pieces, and 1/3 cup each Major Grey chutney and soy sauce. Use those proportions if you’d like to serve 4 – 6 people.)

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Baked Chutney Chicken Thighs

Adapted from a recipe in Sunset’s Quick Meals with Fresh Foods

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(print the recipe)

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Serves 2 – 4, depending on the size of the chicken thighs

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4 chicken thighs

3 tablespoons gluten-free tamari sauce (substitute soy sauce if you don’t need gluten-free)

4 tablespoons Major Grey chutney (Patak’s brand is good and gluten-free)

Parsley sprigs (optional)

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1. Preheat the oven to 350˚.

2. Put the chicken thighs in a baking dish and cover with the tamari sauce. Turn the thighs in the tamari sauce and let them marinate for about 15 minutes. Turn them once or twice while they’re marinating.

3. Drain the tamari sauce from the chicken and discard.

4. If the chutney has large chunks of mango, cut the pieces into smaller pieces. Spread 1 tablespoon over each of the chicken thighs.

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5. Bake the thighs, uncovered, for 45 minutes, and then check them to see if they’re done. The juices should run clear and the internal temperature should have reached 165˚. Very large chicken thighs can take up to an hour.

6. Serve the Chutney Chicken garnished with parsley, if desired.