Coconut Curry Infused Whole Chicken with Mango Salsa
This innovative whole chicken recipe features a fragrant coconut curry infusion, paired with a refreshing mango salsa that adds a tropical twist. The combination of spices and the vibrant salsa creates a dish that is both comforting and exciting, perfect for impressing guests or enjoying a family dinner.
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Preheat your oven to 375°F. Rinse the whole chicken under cold water and pat it dry with paper towels.
In a bowl, mix together the coconut milk, curry powder, garlic, ginger, lime juice, and salt to create a marinade.
Place the chicken in a large resealable bag and pour the marinade over it, ensuring the chicken is well coated.
Seal the bag and refrigerate for at least 2 hours, or overnight for maximum flavor. While the chicken marinates, prepare the mango salsa by combining diced mango, red onion, cilantro, lime juice, and jalapeño in a bowl.
Season with salt to taste and set aside. Remove the chicken from the marinade and place it in a roasting pan.
Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F.
Baste the chicken with the remaining marinade halfway through cooking for extra flavor. Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the sliced chicken topped with the mango salsa for a burst of freshness and flavor.
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