Mango BBQ baked chicken has all the flavor of grilling, but without the work of using a grill. Make this no-fuss chicken recipe for dinner tonight!
This mango chicken dinner is so easy to put together. Everything goes in one pan, then straight into the oven.
Baking instead of grilling guarantees tender, juicy chicken, but you’ll still get all the flavors you love with your favorite barbecue sauce. Mangoes add a sweet tang and the jalapeño pepper gives the dish a little extra heat.
With a little bit of prep and 40 minutes of bake time, you’ll have a delicious meal ready in well under an hour.
- Chicken – I prefer chicken breasts, but boneless thighs would work as well.
- BBQ sauce – This recipe is super simple because you can make it using store-bought bbq sauce.
- Mango – Fresh or frozen will be fine. Obviously, fresh will be easier to work with – no thawing required.
That’s really it! You’ll need a jalapeno, some honey, plus salt and pepper. Easy!
How to cut a mango
There are two easy ways to peel and cut a mango. Whichever method you choose just depends on your knife skills.
- Stand the mango upright and cut off the sides of the mango around the seed in the middle. There will be four total pieces.
- Peel the skin off of the fruit pieces, then use a knife to cut the yellow flesh into chunks on a cutting board.
- Cut off the sides of the mango as described above, but leave the skin on the fruit.
- Make long, evenly-spaced slits in the flesh without cutting through the skin.
- Repeat in the opposite direction to make cubes, still not cutting through the skin.
- Hold a piece in your hand and use a spoon to carefully scoop out the chunks, scraping as close to the skin as possible.
- You can also turn each piece inside out and slice off the chunks with a small knife.
How to make mango BBQ baked chicken
- Preheat your oven and spray a baking dish with cooking spray.
- Season the chicken breasts and lay them in the baking dish. Brush with some of the barbecue sauce.
- Add the mango chunks and diced jalapeño, then drizzle everything with honey.
- Remove the chicken from the pan when the mango chicken is done baking. You’ll know the chicken is ready when the internal temperature reaches 163 degrees F. (It will continue to cook as it rests, reaching the food-safe temperature of 165 degrees.) Place the chicken on a plate to rest, and tent it with aluminum foil to keep it warm.
- Add the rest of the barbecue sauce to the pan and mix with the other ingredients to thicken. Then spoon everything over the chicken breasts.
- Boneless, skinless chicken breasts work best with this baked chicken recipe.
If yours are extra large or thick, you may want to slice them in half lengthwise to reduce bake time and ensure they are cooked all the way through.
- To prevent burning your skin or eyes, wear gloves when seeding and dicing the jalapeño. Or, wash your hands thoroughly before touching anything else, especially your face.
- Mango chunks can be fresh or frozen. If using frozen, let them thaw completely first.
Other baked chicken recipes
- Baked Chicken Cubano – a baked chicken recipe with the flavors of a Cuban sandwich
- Barbecue Pineapple Chicken – another delicious baked barbecue chicken recipe
Mango BBQ Baked Chicken
- 1 1/2 - 2 lbs chicken breasts boneless, skinless
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup barbecue sauce separated
- 12 oz mango chunks fresh or frozen (thawed)
- 1 jalapeño seeded and diced
- 2 tbsp honey
- Preheat oven to 400°F. Coat a baking dish with cooking spray, set aside.
- Seed and dice the jalapeño.
- Season the chicken breasts on both sides with salt and pepper.
- Arrange chicken in baking dish and brush on 2/3 cup of the barbecue sauce. Top with mango chunks and diced jalapeño. Drizzle honey over all and bake uncovered for 40 minutes, or until internal temperature reads 165°F.
- Remove chicken to serving platter and add remaining barbecue sauce to cooking juices, mangoes and chiles, mixing to thicken, and spoon over chicken.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.