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Mango Chili Chicken

Mango Chili Chicken

This Mango Chili Chicken is a perfect combination of sweet and spicy flavors!
Prep Time 20 mins
Cook Time 35 mins
Servings 4


For the Chicken

  • 6 Boneless Skinless Chicken Thighs
  • 1 Tablespoon Butter
  • Canola Oil, enough to lightly coat the chicken
  • 1 Tablespoon Canola Oil for searing the Chicken
  • 1 Teaspoon Kosher Salt
  • ½ Teaspoon Black Pepper
  • ½ Tablespoon Garlic powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Smoked Paprika
  • ½ Tablespoon Chili Powder
  • ¼ Teaspoon Cayenne Pepper

For the Mango Chili Sauce

  • 2 Cups Mango Nectar
  • 2 Tablespoons Sweet Chili Paste (I use Sambal Oelek)
  • 1 Tablespoon Lime Juice
  • Kosher Salt and Black Pepper, as needed
  • 4 Cloves Minced Garlic
  • 1 Whole Mango, Cubbed


  • Lightly coat the chicken thighs in a little canola oil and generously season both sides of the chicken with the garlic powder, salt, pepper, smoked paprika, onion powder, chili powder, and cayenne pepper.
  • Heat a large pan over medium heat and add the butter and about 1 tablespoon of canola oil.
  • Sear the chicken on both sides until golden brown. Remove the chicken from the pan and set aside, keep warm.
  • Add in the garlic to the pan and cook until fragrant, be careful not to burn.
  • Pour in the Mango nectar then add in the sweet chili paste and mix well. Continue simmering for about 2ish minutes then add in fresh lime juice.
  • Mix in cubed mangoes. Taste then adjust seasonings as needed. Enjoy!