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Mango Chutney Chicken 

Ginger ale is the star of this dish where you’ll find it in the chicken marinade and mango chutney which are served with a summer fresh quinoa salad.
Serves: 6
Prep Time: 30 min
Cook Time: 40 min

Ingredients

Marinade

12 boneless, skinless chicken thighs
1 cup ginger ale

1 tsp ginger
, fresh, grated
juice from one lemon

4 cloves of garlic, finely chopped

¾ tsp salt


Mango Chutney

2 mangos, cubed
1 tsp of fresh ginger, finely chopped 

½ each of a green and red pepper, finely chopped

2 green onions, finely chopped

1 clove garlic, minced 

¼ tsp sea salt

¼ tsp ground pepper

½ cup cider vinegar
½ cup honey

½ cup Craisins

Summer Fresh Quinoa Salad


1 cup quinoa, cooked according to package directions and cooled
2 carrots, cut into matchstick-size

½ red onion, chopped

½ cup feta cheese, cubed or crumbled

1 small package, cherry tomatoes 

2 cloves garlic, minced

1 tsp each dried cumin, and basil

salt and pepper, to taste

2 tbsp red wine vinegar

2 tbsp lemon juice

2 tbsp olive oil 


Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Combine all of the marinade ingredients in ziplock bag. Place package of chicken thighs and marinate in fridge for 3-6 hours. Then proceed to make Mango Chutney while chicken is marinating.

  2. Add all ingredients to pot. Heat until boiling, reduce heat to simmer and cook for 30 minutes. Remove from heat and let cool. Proceed to make Quinoa Salad while Mango Chutney is cooling.

  3. Combine all of the ingredients in bowl to make Summer Fresh Salad. Store in fridge until ready to serve with dinner.

  4. Last step is to remove chicken thighs from marinade and grill on BBQ until meat thermometer reaches 165°F (74°C).

  5. Serve chicken with Mango Chutney and Summer Fresh Quinoa Salad.

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