This Glazed Chicken with Cucumber Salsa is a quick and easy dinner, perfect for busy evenings. The chicken is coated in a sticky, flavourful glaze made with mango chutney, soy sauce, and mustard, then roasted until golden and juicy. A fresh cucumber salsa with lime and coriander adds a refreshing contrast. Serve with long-grain or wild rice for a simple yet delicious meal.
Ingredients Needed
For the Chicken:
- 4 skinless, boneless chicken breasts
- Olive oil, for greasing and drizzling
- 3 tbsp mango chutney
- 3 tbsp tomato ketchup
- 3 tbsp dark soy sauce
- 1 tbsp grainy mustard
- Knob of butter
- Lime wedges, to serve
For the Salsa:
- ½ cucumber, halved lengthways, deseeded, and chopped
- 4 spring onions, trimmed and finely chopped
- 1 fresh, mild green chilli, deseeded and finely chopped
- 15g (½oz) fresh coriander, finely chopped
- 2 tsp capers
- 3 tbsp olive oil
- Juice of 1 lime
- 1 tsp caster sugar
- Freshly ground black pepper
How To Make Glazed Chicken with Cucumber Salsa
- Prepare the chicken: Preheat the oven to 220°C (fan 200°C) / 425°F / Gas 7. Lightly grease a small roasting tin. Make 4 deep diagonal cuts across the top of each chicken breast—this helps the glaze soak in and keeps the chicken juicy.
- Make the glaze: In a bowl, mix the mango chutney, ketchup, soy sauce, and mustard. Place the chicken in the tin, slashed-side up, and brush the glaze generously over each breast. Drizzle with a little olive oil.
- Roast the chicken: Bake for 25 minutes, basting with the pan juices a few times during cooking, until the chicken is golden and cooked through.
- Make the salsa: While the chicken is roasting, mix all the salsa ingredients in a bowl. Season with black pepper to taste (the capers add enough salt).
- Finish the glaze: Once the chicken is cooked, remove it from the oven and transfer to a warm plate. Pour the pan juices into a small saucepan and add the butter. Simmer over medium-high heat for a few minutes, stirring frequently, until the glaze thickens slightly.
- Serve and enjoy: Spoon the glaze over the chicken and serve hot with the fresh salsa and lime wedges on the side.
Recipe Tips
- Making the chicken extra juicy: Slashing the chicken allows the glaze to soak in and adds more flavour.
- Basting while roasting: Spoon the pan juices over the chicken during cooking to keep it succulent.
- Balancing the salsa: The capers provide saltiness, so taste before adding extra salt.
- Serving suggestion: This dish pairs well with long-grain or wild rice, but it’s also great with a simple green salad.
How To Store & Reheat Leftovers
Storing in the fridge: Allow the chicken to cool completely, then store in an airtight container for up to 2 days. The salsa is best eaten fresh but can be stored for 1 day in the fridge.
Freezing: The cooked chicken (without the salsa) can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Warm the chicken in a pan over medium heat for 5–6 minutes, or in the oven at 180°C (160°C fan) / 350°F for 10 minutes, until heated through.
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