Save This Mango Sweet Chili Chicken Bake is my bright solution for those weeknights when I crave something bold yet easy. Juicy chicken breasts bake under a sunset-colored mango chili glaze that is both tangy and sweet, with a gentle kick of heat. It is a family favorite that never fails to surprise guests with how fast it disappears.
I first made this for a last-minute dinner with friends and everyone wanted the recipe. It is a crowd-pleaser that even picky eaters enjoy and it brightens the dinner table any time of year.
Ingredients
- Boneless skinless chicken breasts: bring lean protein and stay tender when baked if you do not overcook them
- Ripe mango: provides a creamy sweetness and tang so be sure to pick one that gives slightly when pressed
- Sweet chili sauce: delivers glossy texture and a spicy sweet punch focus on Thai brands for the right balance
- Lime juice: offers acidity and lifts the flavors use fresh limes for the zingiest result
- Honey: brings another layer of sweetness and helps the glaze cling to the chicken
- Garlic and fresh ginger: add savory warmth and complexity grate ginger finely for even distribution
- Soy sauce or tamari: brings savory depth use tamari for a gluten-free version
- Chili flakes: optional kick up the heat to your taste
- Salt and freshly cracked black pepper: for perfect seasoning do not skip seasoning the chicken directly
- Fresh cilantro and sliced red chili for garnish: bring color and a final herbal punch
- Lime wedges for serving: offer extra brightness to squeeze over before eating
Instructions
- Preheat the Oven:
- Set your oven to 400 degrees Fahrenheit or 200 degrees Celsius and make sure the rack is in the center. Lightly grease a baking dish large enough to fit all the chicken breasts in a single layer. This step ensures your chicken cooks evenly and the sauce hugs every piece.
- Blend the Mango Chili Sauce:
- In a blender or food processor combine the diced ripe mango sweet chili sauce fresh lime juice honey minced garlic soy sauce or gluten-free tamari grated ginger and a pinch of chili flakes if using. Blend until silky smooth scraping down the sides if needed for an even sauce. This is your marinade and glaze in one.
- Season the Chicken:
- Pat the chicken breasts dry with paper towels. Sprinkle each side with salt and freshly ground black pepper. Seasoning directly on the meat means every bite stays flavorful.
- Arrange and Coat:
- Nestle the seasoned chicken breasts into the prepared baking dish with a little room between each. Pour the mango chili sauce evenly over the top using a spatula to spread it out so every piece gets a generous coating.
- Bake and Broil for Color:
- Slide the dish into your preheated oven and bake for 25 to 30 minutes. The chicken should be cooked through and the sauce will be bubbling. For extra caramelization switch to the broiler in the last two to three minutes and watch closely so the sugary glaze does not burn but instead gets glossy and browned.
- Rest and Garnish:
- Remove from the oven and let the chicken sit for five minutes. This keeps the juices in. Sprinkle chopped cilantro over the top tuck in a few slices of fresh red chili if you like more heat and serve with lime wedges for squeezing right at the table.
Save The ripe mango makes this dish really sing. I once shared the finished bake at a summer picnic and someone said it tasted like sunshine on a plate. My kids love to drizzle their rice with the extra sauce for a tangy twist on basic chicken and rice.
Storage Tips
Store leftovers tightly covered in the refrigerator for up to three days. The sauce may thicken more and become even tastier. Reheat gently in the oven covered with foil or in the microwave until hot. I have frozen extra portions in airtight containers for up to one month. Thaw overnight in the refrigerator and reheat as usual.
Ingredient Substitutions
Boneless chicken thighs work just as well as breasts for an even juicier result. If you do not have mango try a combination of peach and pineapple. Agave syrup can replace honey for a vegan version if you swap the chicken for tofu. Always check that your sweet chili sauce and soy sauce are gluten-free if needed.
Serving Suggestions
This dish is excellent over steamed jasmine or coconut rice. Steamed broccoli or snap peas play well with the sauce. For a lighter meal serve the chicken sliced over a crisp greens salad with extra lime.
Cultural and Seasonal Notes
The flavors capture a tropical feeling reminiscent of Southeast Asian cuisine though the recipe itself is a fusion. In summer it is easy to find ripe juicy mangoes but you can also use thawed frozen mango if needed. This chicken bake was born out of blending my craving for sweet spicy Thai flavors with the convenience of simple oven dinners.
Save This recipe brings sunshine to weeknight dinners and is sure to be a hit for gatherings. Enjoy a burst of flavor in every bite.
Recipe FAQ
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts are preferred, but boneless thighs can be substituted for extra juiciness.
- → How spicy will the final result be?
Spice level is mild to moderate. Adjust chili flakes to increase or decrease heat as desired.
- → Can I marinate the chicken beforehand?
Yes, marinating the chicken for 30 minutes in the sauce enhances flavor depth and tenderness.
- → Is this dish suitable for gluten-free diets?
Absolutely! Substitute tamari for soy sauce and check sweet chili sauce labels for hidden gluten.
- → What sides pair well with this meal?
Steamed jasmine or coconut rice and sautéed vegetables complement the dish beautifully.
- → How do I know when the chicken is fully cooked?
Bake until the chicken is no longer pink, juices run clear, and sauce is bubbling—about 25–30 minutes.