Savory Coconut-Curry Baked Chicken with Mango Salsa
This innovative baked chicken recipe features a rich coconut-curry marinade that infuses the chicken with tropical flavors, complemented by a refreshing mango salsa for a delightful twist.
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Preheat your oven to 400°F (200°C). In a mixing bowl, combine 1 cup of coconut milk, 2 tablespoons of red curry paste, 1 tablespoon of honey, and 1 teaspoon of salt to create the marinade.
Place 4 chicken thighs in a resealable plastic bag and pour the marinade over the chicken, ensuring it's well coated.
Seal the bag and refrigerate for at least 1 hour, or overnight for deeper flavor. While the chicken marinates, prepare the mango salsa by dicing 1 ripe mango, 1/2 red onion, and 1 jalapeño pepper.
In a bowl, mix the diced ingredients with the juice of 1 lime and a handful of chopped cilantro. Set aside.
Remove the chicken from the marinade and place it in a baking dish. Bake in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
For a crispy finish, broil the chicken for an additional 2-3 minutes. Once cooked, let the chicken rest for 5 minutes before serving.
Serve the baked chicken topped with the mango salsa and a sprinkle of extra cilantro for garnish.
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