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Did you know the human body can derive about 30 different nutritional substances from just 100 grams of chicken? Right, I didn’t know that either. Well, if the nutritional content is not enough reason for you to consume more chicken, then my Chutney and Mayonnaise Baked Chicken Recipe will most definitely sway you.
“Please note that this post contains affiliate links and any purchase made through such links will award me a small commission (at absolutely no extra cost for you). These funds help me keep this blog up and running. Learn more about it here.”
I remember first eating chicken cooked in a sweet sticky tomato-chutney sauce when I was much younger. If I remember correctly it was made by one of my family members. Added to this was a packet of dry brown onion soup. I remember it clearly because I’ve always (unfortunately) enjoyed sweet things. Many people would argue that chicken should not be a sweet dish. Of course, more typically, they would also argue that pineapple doesn’t belong on pizza. That’s a topic for a different day.
Mayonnaise with Chicken
It’s most definitely not a secret that the chicken mayo combination is a winner. For centuries people have combined chicken mayonaise in various dishes. Chicken mayonnaise sandwiches are found on most lunch menu’s and the combination is often added to salads as well.
In fact, adding mayonnaise to chicken is not a new thing. So not surprising is the combination of mayo with chutney and pouring this over the chicken prior to baking in the oven. The result? A sweet and sticky baked chicken dish.
My Secret?
My secret to making this baked chutney and mayonnaise chicken recipe dish different is to add jam as well as mustard to it. I also choose to add some garlic and bay leaves to round off the taste. I most certainly think it makes a difference to the final product.
Serve this delicious meal with our Crunchy noodle salad, Roasted beetroot salad, or crispy potatoes!
Baked Chutney and Mayonnaise Chicken Recipe
If there could be any secret to this recipe it would be to use a good mayonnaise. Don’t skimp on the number of chicken pieces. Believe me, you will want to use the leftovers to make chicken mayo sandwiches for lunch the next day! Prepare a large ovenproof dish by giving it a gentle spray. Use a dish large enough so that you can pack them next to each other.
In a large jug or bowl, combine the chutney, mayo, tomato sauce, jam, and mustard. Add the dry brown onion soup powder and chopped garlic cloves. It should be a very thick paste. Add boiling water and salt and pepper to taste. Finally, add 3 bay leaves just before pouring the mixture over the chicken. Make sure to coat it all evenly.
Place in the oven and bake at 180 degrees for 45 minutes. At 25 minutes add 1/4 cup of boiling water and turn the chicken pieces.
TIP
Add 1 tablespoon of curry and turn this dish into a sweet baked chutney chicken curry dish.
For other delicious South African recipes, visit our post on the 10 South African dishes to try this Spring!
Post Song Chart Topper
I’ve been obsessed with this song of late. I love the beat and can totally see myself dancing it up in the kitchen whilst this is playing in the background. Rewind…. I may have done exactly that while cooking this dish!
Released in 2016 already, I can’t believe I haven’t heard it before.
Until next time!
Baked Chutney and Mayonnaise Chicken
Ingredients
- 8-10 Chicken Pieces Tighs or drumsticks or a mix
- ¼ cup Chutney 60ml
- ¼ cup Mayonnaise 60ml
- ¼ cup Tomato Sauce 60ml
- 2 tbsp Apricot Jam 30ml
- 1 tsp Mustard 5ml
- 1 Packet Brown Onion Soup Dry Powder
- 2 Garlic Cloves Chopped
- 2 x ¼ cup Boiling Water
- 3 Bay Leaves
- Salt and Pepper to taste
Instructions
- Preheat oven to 180°.
- Prepare ovenproof dish.
- In a large jug or bowl, combine the chutney, mayo, tomato sauce, jam, and mustard.
- Add the dry brown onion soup powder and chopped garlic cloves. It should be a very thick paste.
- Add 1/4 cup of boiling water to the mixture with some salt and pepper to taste. Finally, add 3 bay leaves just before pouring the mixture over the chicken. Ensure that it's all evenly coated.
- Place in the oven and bake at 180 degrees for 45 minutes.
- At 25 minutes add the other 1/4 cup of boiling water and turn the chicken pieces.
So so easy, and so tasty. Enjoyed making it as it seemed like I spend hours cooking, without the effort. Definitely a must try.
Such a winner ! Easiest recipe I’ve tried in a while. And the kids absolutely loved it (no leftovers!). A must try 👌
What type of chutney did you use?
Hi Kathryn
Thanks for visiting the site. We are lucky enough to get Mrs Balls Chutney in New Zealand. However, any chunky, fruity chutney would do.
I was wondering if your recipe is calling for 2x 1/4 cups water. One while mixing the ingredients and then a second at the 25min mark?
Hi Sean, yes! I have amended the recipe contents to read as such.
Yummmmy. So quick to make, so easy to prepare (even my 3 year old helped me) and it was delish.
Can you prep and freeze it or is it better to freeze after cooking?
Hi Zanie,
Yes, you can prep and freeze this dish. Here’s how you can do it:
Mix the sauce and then place the chicken pieces in a freezer-safe bag or container. Pour the sauce mixture over the chicken and ensure each piece is well-coated.
Seal and Freeze: Seal the bag or container, making sure to remove as much air as possible to prevent freezer burn. Label the container with the date and contents.
Freeze: Place the bag or container in the freezer. The chicken can be frozen for up to 3 months.
Cooking from Frozen once thawed:
When ready to cook, thaw the chicken in the refrigerator overnight.
Bake: Preheat your oven to 180°C. Cook same way you would have in original recipe.
Cooking from Frozen (without Thawing):
Preheat Oven: Preheat your oven to 180°C.
Bake: Place the frozen chicken in a baking dish and cover it with foil. Bake for 45 minutes, then remove the foil and bake for an additional 20-25 minutes.
I love this recipe! Am I able to cook it in the slow cooker? Is there a chance of the ‘sauce’ splitting?
Hi Sharon, I’m glad you love the recipe! If you want to try making this dish in a slow cooker, be aware that the mayonnaise in the sauce could indeed separate due to the long cooking time and consistent heat. To avoid this, consider adding the mayonnaise mixture closer to the end of the cooking time to maintain a creamy consistency. This should help keep the sauce smooth and delicious.
Hi! Great recipe, have made it plenty of times always with great success.
I was wandering, would this recipe work with chicken breast / tenders instead of the pieces on the bone (thighs and drums).
Hi, yes, absolutely. Here’s how you’d need to adjust the cooking process:
* Chicken breasts and thighs typically cook faster than drumsticks. Reduce the baking time to around 25-30 minutes for breasts and 30-35 minutes for thighs, checking for an internal temperature of 165°F (75°C).
* Drumsticks have more fat and connective tissue, which keeps them moist during cooking. To prevent breasts from drying out, consider marinating them longer in the chutney and mayonnaise mixture or covering the dish with foil for the first part of cooking.
* If using skin-on thighs, you’ll get a nice crispy texture similar to drumsticks. For skinless breasts, you might want to broil them for the last few minutes to add some browning.
* Breasts might absorb the marinade differently due to their lean nature. You can adjust the amount of chutney and mayonnaise to ensure a good flavour coating.