Last week I had a craving for mango chutney. This craving seemed strange since I can’t remember ever eating mango chutney but I followed my belly and made homemade mango chutney. I ended up loosely following this recipe, adding diced onion and adjusting the spices a little bit. It’s good stuff. Along with my craving for mango chutney, I had the idea to use the chutney as a marinade for chicken legs. It ended up turning into coconut milk and mango chutney marinated chicken, and I was going to stop there and throw them on the grill, but since it was a cold rainy night, that plan didn’t work out.
Instead it turned into this version of “oven fried” chicken, with the addition of coconut to the breadcrumb mixture. The chicken was incredibly moist and flavorful from the coconut milk and mango chutney, and the coconut breadcrumb coating was the perfect complement to the marinade. If you make the chutney ahead of time, or simply use store-bought mango chutney, this is a super quick and easy recipe that is perfect for a weeknight dinner.