Name: Mango Chutney Chicken
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 Servings
Ingredients: 12 boneless, skinless chicken thighs; 1 cup ginger ale; 1 tsp ginger , fresh, grated; juice from one lemon; 4 cloves of garlic, finely chopped; 3/4 tsp salt; 2 mangos, cubed; 1 tsp of fresh ginger, finely chopped; 1/2 each of a green and red pepper, finely chopped; 2 green onions, finely chopped; 1 clove garlic, minced; 1/4 tsp sea salt; 1/4 tsp ground pepper; 1/2 cup cider vinegar; 1/2 cup honey; 1/2 cup Craisins; 1 cup quinoa, cooked according to package directions and cooled; 2 carrots, cut into matchstick-size; 1/2 red onion, chopped; 1/2 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

Dinner
Thigh
BBQ

Prepping30min

Cooking40min

Resting—min

Servings6

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Ingredients

Imperial

Metric

Showing ingredients in imperial

Chicken part(s)

Marinade

12 boneless, skinless chicken thighs
1 cupginger ale 
1 tspginger , fresh, grated
juice from one lemon 
4 cloves of garlic, finely chopped 
3/4 tspsalt

Mango Chutney

2 mangos, cubed
1 tspof fresh ginger, finely chopped  
1/2 each of a green and red pepper, finely chopped 
2 green onions, finely chopped 
1 clove garlic, minced  
1/4 tspsea salt 
1/4 tspground pepper 
1/2 cupcider vinegar
1/2 cuphoney 
1/2 cupCraisins

Summer Fresh Quinoa Salad 

1 cupquinoa, cooked according to package directions and cooled
2 carrots, cut into matchstick-size 
1/2 red onion, chopped 
1/2 cupfeta cheese, cubed or crumbled 
1 small package, cherry tomatoes  
2 cloves garlic, minced 
1 tspeach dried cumin, and basil 
salt and pepper, to taste 
2 tbspred wine vinegar 
2 tbsplemon juice 
2 tbspolive oil

Step by step

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.

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.

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

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

Serve chicken with Mango Chutney and Summer Fresh Quinoa Salad.

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