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Baked Chutney Chicken Thighs

April 21, 2010

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

(print the recipe)

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

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

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4 chicken thighs

3 tablespoons soy sauce (use wheat-free tamari for gluten-free)

4 tablespoons Major Grey chutney (Pataks 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 soy sauce. Turn the thighs in the soy sauce and let them marinate for about 15 minutes. Turn them once or twice while they’re marinating.

3. Drain the soy 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.


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.

One Comment leave one →
  1. vimal permalink
    December 18, 2012 6:58 am

    very nice article i really enjoy this .

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