Cranberry Chutney Chicken

cranberry_chutney_chickenWe are so excited to bring you this recipe! This is our new favorite way to cook (and eat) chicken thighs. Honestly, I can’t even begin to describe how delicious this dish is other than to say, with each savory bite it provides a light burst of multiple citrus-like tangy flavors mingled with the richness of the chicken thighs for a perfect balance of flavor, texture and satisfaction!





  • 1 ½ cups Holiday Cranberry Chutney (see recipe for the chutney below)
  • 6 to 8 tsp Doc’s Jamaican Jerk Sauce
  • 6 to 8 chicken thighs
  • ½ cup shredded coconut
  • 1 tsp salt
  • 1 tsp garlic powder


  1. Arrange the chicken thighs in a deep sided baking pan with a little space between each thigh.
  2. Pull the skin back on each thigh and apply 1 tsp of Doc’s Jamaican Jerk Sauce on the meat of each piece, then replace the skin to its original position.
  3. Sprinkle salt and garlic powder on the chicken thighs evenly.
  4. On the middle rack, bake in a preheated oven at 350 degrees for 60 minutes (skin will be golden brown)
  5. Remove the chicken pan from the oven and drain off all but about 3 Tbsp of the fat (leaving chicken in the pan)
  6. Spoon about 2 to 3 Tbsp of the Cranberry Chutney on each piece of chicken, then sprinkle about 1 Tbsp of shredded coconut on top of the chutney on each piece of chicken.
  7. Return the pan with the chicken and toppings to 350 degree oven and bake for another 15 minutes
* Suggestion: serve with a side salad, boiled & buttered baby new potatoes and warmCoco Breadwhat a wonderful combination! 
 (click here for Coco Bread recipe on video page or you can find the written recipe at the bottom of this page).

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