Chicken baked in mango sweet chili sauce for bright, bold flavor. Easy, gluten-free, and perfect for busy nights.
# Components:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Marinade & Sauce
02 - 1 large ripe mango, peeled and diced
03 - 1/3 cup sweet chili sauce
04 - 2 tablespoons lime juice
05 - 2 tablespoons honey
06 - 2 cloves garlic, minced
07 - 1 tablespoon soy sauce or tamari
08 - 1 teaspoon grated fresh ginger
09 - 1/2 teaspoon chili flakes (optional)
10 - Salt and freshly ground black pepper to taste
→ Garnish
11 - 2 tablespoons chopped fresh cilantro
12 - 1 small red chili, thinly sliced (optional)
13 - Lime wedges
# Directions:
01 - Preheat oven to 400°F (approx. 204°C). Lightly grease a baking dish suitable for arranging the chicken breasts in a single layer.
02 - In a blender or food processor, combine diced mango, sweet chili sauce, lime juice, honey, minced garlic, soy sauce or tamari, grated fresh ginger, and chili flakes. Blend until completely smooth.
03 - Season chicken breasts with salt and freshly ground black pepper. Position them evenly in the prepared baking dish.
04 - Pour the blended mango sweet chili sauce over the chicken breasts, ensuring each piece is fully coated.
05 - Bake in preheated oven for 25 to 30 minutes or until chicken reaches internal temperature of 165°F (74°C) and sauce is bubbling. For a caramelized finish, broil during the final 2 to 3 minutes.
06 - Remove from oven and let chicken rest for 5 minutes. Garnish with chopped cilantro, sliced red chili, and lime wedges before serving.
