Coconut Mango Baked Chicken Recipe

Creamy, rich, spicy and sweet, the mango sauce makes this baked chicken over the top delicious!  Over the top, I tell you!Coconut-Cayenne Mango Baked Chicken Recipe - Creamy, rich, spicy and sweet, the mango sauce makes this baked chicken over the top delicious!My mom and I have always loved the Mango Chicken Curry at a local Indian restaurant. 

And by loved, I mean we could drink the sauce.  Perhaps with a straw.Coconut Mango Baked Chicken- beautiful mangoes!I remember that my mom would sometimes just order a giant container of the sauce to have on hand. 

Never mind the chicken!  Coconut-Cayenne Mango Baked Chicken Recipe - Creamy, rich, spicy and sweet, the mango sauce makes this baked chicken over the top delicious!In this case the chicken is important, and the mango sauce is far from Indian, and other than the heat from the cayenne, it contains no curry spices.  However, it’s very reminiscent of the sauce my mom and loved so much, so mission accomplished!

This is absolutely perfect with this Coconut-Cilantro Rice! Coconut Cilantro Rice Recipe -- you won't be able to get enough!What a meal!  I’m telling you! 🙂

5.0 from 4 reviews
Coconut Mango Baked Chicken Recipe
Prep time
Cook time
Total time
Serves: 4 to 6
  • 4 tablespoons olive oil, divided
  • 1 tablespoon annato seeds (see notes)
  • 1 (14-ounce) can coconut milk
  • ½ cup roughly chopped mango (Here's How to Cut a Mango: A Photographic Guide)
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon plus 1 teaspoon honey, divided
  • 1 (approximately 3¼-pound) whole cut up chicken, bone-in, skin-on
  • sea salt and freshly ground black pepper
  1. In a small saucepan, over low heat, gently simmer the annato seeds with 2 tablespoons of the olive oil. Once the oil is a golden-reddish color, turn off the heat. This should only take a couple of minutes. Strain the oil into a small bowl, and discard the seeds. Set the oil aside.
  2. Add the coconut milk and mango to a blender and purée until smooth, about 10 seconds. Pour this mixture into an approximately 9 x 13 x 2-inch baking dish and then stir in the cayenne pepper, and the 2 tablespoons of the annato seed oil you just made.
  3. Add the chicken pieces, being sure each one is well coated with the marinade. Cover tightly with plastic wrap and refrigerate for at least 6 hours, and ideally overnight.
  4. After the chicken has marinated, preheat the oven to 450 degrees F.
  5. Evenly drizzle the remaining 2 tablespoons of olive oil -- (the portion that did not cook with the annato seeds) -- on a baking sheet. Remove the chicken pieces from the marinade and add them to the baking sheet, with a couple of inches between them. Do not rub the marinade off the chicken pieces, but do let any excess drip off into the baking pan. (Do not throw it out -- it will become a sauce later in the recipe.)
  6. Season both sides of the chicken pieces generously with salt and pepper, leaving them skin side up.
  7. Drizzle 1 tablespoon of the honey evenly over the chicken and place the baking sheet in the preheated 450 degree F oven. Once you see the chicken sizzling, after about 5 minutes, reduce the heat to 375 degrees F. I remove the chicken pieces at various times to avoid overcooking the smaller pieces -- the wings should be done after about 15 minutes, the legs and thighs after about 20 to 25 minutes, and the breasts after about 30 to 35 minutes. As you remove them from the oven, place them on a large plate or platter and cover with foil. (They should have a nice golden color when they're done, and if they don't, you put them under the broiler just to brown them, about 30 seconds.)
  8. While the chicken is baking, add the remaining marinade to a small saucepan. Mix in the last teaspoon of honey and bring to a boil. Let it boil for about 30 seconds, then turn the heat to low and simmer gently for about 10 minutes. Season to taste with salt and pepper and serve it with the chicken. (Here's How to Season to Taste.)
Annato seeds are derived from the fruit of the achiote tree. Though it has a very mild, sweet and peppery flavor, it's typically used as a natural food coloring. They won’t change the flavor of this recipe— just the color — which I think is lovely and super appetizing. You can find annato seeds in most Mexican markets, and you can get them here. (And more about annato seeds here.)



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    • valentina says

      Thanks Patricia! I’m on a coconut milk kick at the moment. Can’t get enough, and I’m loving it with spicy flavors. XO

  1. says

    This is quite different from my chicken aam waala, and I can’t wait to try it! You and I have some good flavor preferences in common! Maybe we’re twins separated at birth? (You would be the pretty twin…)

    • valentina says

      You are too funny, David! I think you have a great flavor palate, so thank you! 🙂 And you’re the handsome one, of course! xo

  2. says

    This sounds so good, but I have a question on the annato oil. You talk about the remaining 2 tablespoons of oil, but where does the first 2 tablespoons go in the recipe? I re-read twice, am I missing something? I want to make this! 🙂

    • valentina says

      Hi Kevin, Sorry for the confusion — the 4 tablespoons of olive oil in the ingredient list are divided. The first 2 are cooked with the annato seeds, and the second 2 are drizzled on the baking sheet later for the oven. I tried to clarify a bit in the instructions. Thanks for reading and enjoy! Have a great weekend! 🙂

      • Amy says

        I have the same question and you didn’t seem to answer it… Where do you add the annato olive oil? I get that the plain oil goes on the baking sheet but it doesn’t say where to use the oil that the annato seeds cooked in. Thanks so much!

        • valentina says

          Hi Amy, you are so right, and I’m so sorry I missed that! I’ve just edited the recipe and you’ll see now in instruction no. 2, that the annato seed oil is added into the marinade. Thanks so much for pointing this out and I hope you try and enjoy the recipe. 🙂

    • valentina says

      Hi Chelsea, yes, you can use boneless, skinless breast or thighs — in this case, don’t start with the oven at 450. Set it to 375 to begin with, and the cooking time will be much less, maybe half the time, if not less. (Marinate for the same amount of time.) Enjoy!

    • valentina says

      Hi Lisa! The annato seeds are really just for color. (See the recipe notes.) You could switch it out for a little ground turmeric — maybe 1 teaspoon at most. Or you could just omit and not replace. It’ll be just as delicious. 🙂 Enjoy!

    • Rodika J. says

      Hi Lisa, I am considering trying this recipe for this week’s Sunday lunch. Have you tried it as yet without the annato seeds? If yes, how was it? Because I don’t have annato seeds either.

  3. Jessica M. says

    We made this tonight! It was excellent! We seasoned the chicken beforehand with paprika and cumin, and then baked it in the sauce (we didn’t marinate it overnight). Served it topped with cilantro, slice of lime, and cauli-rice with chunks of mango/cilantro tossed in. It was excellent! Thanks for the easy recipe!

    • valentina says

      Thanks so much for sharing Jessica! So happy you enjoyed this recipe. It’s one of my favorites. Your cauliflower rice, mango, cilantro & lime to go with it, sound perfect. How delicious!

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