Mango Chutney Chicken
Summer Fresh Quinoa Salad
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.
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.