Roasting whole chickens is one of my least favorite and most favorite things to cook at the same. This mango habanero chicken is so yummy and packed with flavor. It tastes nothing like a mango-flavored dish, however it has a really unique taste to it. The marinade is made from scratch too so it tastes really fresh. I think this mango habanero chicken is a good weekday dinner option because it lasts a few days in the fridge. I don’t like cooking every day that’s why this is pretty clutch for me.
For this recipe, you will need fresh mangoes. No, you cannot substitute it with mango juice because I have tried it. When you use mango juice for this chicken, the flavor is just weird when it comes out of the oven. I used one mango but you can use up to 2 mangoes. The marinade is completely blended in the microwave so it is easy! You will need a handful of fresh herbs, spices, habanero peppers, garlic cloves and lemon juice. Habanero peppers actually look like scotch bonnet peppers so don’t confuse the two. Using just half a scotch bonnet pepper in your cooking will make it extremely spicy. So please be warned.
Tips for wholesome chicken:
- The internal temperature of the chicken should read at least 165°F/75°C.
- Once the chicken is cooked through, baste with its juices and cover with foil.
- Let the chicken sit untouched for 15 minutes before cutting into it, to allow the juices to settle throughout the meat.
If you loved this whole chicken recipe, have a look at my coffee-rubbed chicken roast.
Ingredients
1 ripe red mango, peeled and chopped
2 habanero peppers, stems removed
3 tablespoons oil
1/2 cup fresh basil or sage leaves
1/2 cup cilantro leaves
1 tablespoon table salt
1 tablespoon honey or brown sugar
3-4 garlic cloves, peeled
1 tablespoon lemon juice
1 kg/2 lbs whole chicken
1/2 cup melted butter
Instructions
- Blend the mango, habanero peppers, oil, herbs, salt, honey, garlic cloves, and lemon juice together until you get a smooth, green-looking sauce. This is your marinade.
- Brush the marinade generously over the whole chicken, especially over the chicken breast (beneath the skin). You can refrigerate it for a few hours to let the marinade soak in better.
- Preheat the oven to 400°F/205°C.
- Place the chicken in a baking dish large enough to fit the chicken (I used my 10-inch cast-iron skillet) and place it in the oven. Lower the heat to 375°F/190°C.
- Brush the chicken with melted butter and continue baking for another 50 minutes. The internal temperature should read at least 165°F/75°C.
- Once the chicken is cooked through, baste it with its juices (drippings) in the pan and cover with foil.
- Let the chicken sit untouched for 15 minutes before cutting into it, to allow the juices to settle.
- Keep leftovers refrigerated for up to 3 days.
Notes
-For this recipe, you will need fresh mangoes. No, you cannot substitute it with mango juice because I have tried it. When you use mango juice for this chicken, the flavor is just weird when it comes out of the oven. -Habanero peppers actually look like scotch bonnet peppers so don't confuse the two. Using just half a scotch bonnet pepper in your cooking will make it extremely spicy.