Mary Berry Glazed Chicken With Cucumber Salsa

I wasn’t sure this would work the first time I tried it. Mango chutney and ketchup? Together? It sounded like the start of a fridge clean-out, not a proper dinner. But I gave it a go, mostly because I had all the ingredients already—and it turned out to be one of the easiest, most ridiculously tasty chicken dinners I’ve made in ages.

The glaze goes gorgeously sticky in the oven, clinging to the chicken like it’s meant to be there. And the salsa? Bright, fresh, punchy. Exactly what you need to cut through the sweetness. The real trick here is in the slashes across the chicken—that’s what makes the glaze soak in and the meat stay juicy.

Here’s how I nearly wrote this one off, and why it’s now in my weekly rotation.

What Makes This Recipe Special

This dish wins because it hits every note—sweet, salty, sour, fresh. Most quick chicken bakes rely on cream or cheese to carry flavour, but this one keeps it light without skimping on impact.

The glaze sounds odd on paper—mango chutney, ketchup, soy, mustard—but it comes together like a sticky barbecue-style coating with a hint of tang. The cucumber salsa, with lime and coriander, is what really lifts it. You get this cooling crunch that balances out every bite.

And the best part? It’s in the oven in under 10 minutes.

INGREDIENTS + WHY THEY MATTER

For the Chicken:

• Chicken breasts – Boneless and skinless, they cook quickly and stay moist with the glaze.
• Mango chutney – Adds sweetness and a hint of spice. I used a chunky one—highly recommend.
• Tomato ketchup – Brings tang and helps with that glossy finish.
• Dark soy sauce – For depth and saltiness. Regular soy works, but dark gives better colour.
• Grainy mustard – A mild kick and texture. Don’t swap for English mustard unless you want a burn.
• Butter – Stirred into the pan juices at the end—it makes the glaze silkier.
• Olive oil – Helps the glaze caramelise in the oven.

For the Salsa:

• Cucumber – Must be deseeded or it’ll water everything down.
• Spring onions – For sharpness and crunch.
• Mild green chilli – Adds warmth without overpowering.
• Fresh coriander – Don’t skip this. It’s the herbal hit the salsa needs.
• Capers – Little bursts of salt and tang. Don’t overdo them.
• Lime juice – Brightens and balances the sweetness of the glaze.
• Olive oil + sugar – Rounds out the salsa. Just a teaspoon of sugar makes a big difference.

Ingredient Swaps That Hold Up

• No mango chutney? Try apricot jam plus a teaspoon of vinegar. Not identical, but it gets you close.
• No capers? Finely chopped gherkins will do in the salsa, though the flavour’s punchier.
• Can’t do chilli? Just skip it—the salsa will still work. Add a tiny pinch of ground cumin instead.
• Chicken thighs? Boneless thighs work well too. They’ll take 5 minutes longer to cook.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Chicken was dry	Didn’t slash or baste during baking	Cut deep slashes and spoon over juices often
Glaze burnt on edges	Used too small a pan	Give the chicken space—use a roomy roasting tin
Salsa was watery	Didn’t deseed cucumber	Scoop out the seeds before chopping
Flavour was too sweet	Forgot the lime and salsa	That zingy contrast is essential

How to Make Mary Berry’s Glazed Chicken with Cucumber Salsa

1. Prep the chicken – Preheat oven to 220°C (200°C fan). Lightly grease a roasting tin. Slash each chicken breast four times across the top.
2. Make the glaze – Stir together chutney, ketchup, soy sauce, and mustard. Lay the chicken in the tin, slashed-side up, and brush with the glaze. Drizzle with a little olive oil.
3. Roast the chicken – Bake for 25 minutes, basting with the pan juices 2 to 3 times. The glaze should bubble and darken.
4. Make the salsa – While the chicken cooks, mix the chopped cucumber, spring onions, chilli, coriander, capers, lime juice, olive oil, sugar, and pepper in a bowl. Chill if you’ve got time.
5. Finish the glaze – Once chicken is done, pour the juices from the pan into a small saucepan. Stir in a knob of butter and simmer until slightly thickened.
6. Serve – Plate the chicken, spoon over the warm glaze, and serve with salsa and lime wedges. Great with rice or salad.

Tips From My Kitchen

• I line the roasting tin with foil for easy cleanup—the glaze loves to stick.
• Always slice the cucumber lengthways and scoop out the seeds. It keeps the salsa crisp, not soggy.
• The butter glaze step might seem skippable—but it’s what makes the sauce silky, not sticky.

Storage and Serving

• Fridge: Store cooked chicken in a sealed container for up to 2 days. Salsa is best fresh but holds a day.
• Freezer: Chicken freezes well (without salsa) for up to 2 months.
• Reheating: Oven at 180°C (160°C fan) for 10 minutes, or gently in a frying pan with a splash of water.
• What to serve with: Wild rice, long-grain rice, or a pile of peppery rocket and lemon-dressed salad.

FREQUENTLY ASKED QUESTIONS

Can I make this ahead?
Yes. Glaze and slash the chicken in the morning, then bake later. Salsa is best made fresh.

Is this spicy?
Not really—just a gentle warmth from the chilli and mustard. Leave out the chilli if you’re nervous.

Can I grill it instead of roasting?
You can, but keep an eye on the glaze—it can catch quickly. Roast is more foolproof.

What can I use instead of mango chutney?
Apricot jam, pineapple relish, or even a mild onion chutney can work. Adjust the sweetness with lime.

How do I know the chicken is cooked?
Juices should run clear when you pierce the thickest part. Or use a meat thermometer—75°C at the thickest point.

Try More Recipes:

• Mary Berry Chicken Schnitzel
• Mary Berry Chicken Korma
• Mary Berry Lemon Chicken Risotto
• Mary Berry Chicken Paprika Recipe
• Mary Berry Harissa Chicken Recipe