Mango Chutney Chicken

Prep Time: 30 min
Cook Time: 40 min
Serves: 6

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.



12 boneless, skinless chicken thighs
1 cup (250 mL) ginger ale

1 tsp (5 mL) ginger
, fresh, grated
juice from one lemon

4 cloves of garlic, finely chopped

3/4 tsp (4 mL) salt

Mango Chutney:

2 mangos, cubed
1 tsp (5 mL) 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 (1.25 mL) sea salt

1/4 tsp (1.25 mL) ground pepper

1/2 cup (125 mL) cider vinegar
1/2 cup (125 mL) honey

1/2 cup (125 mL) Craisins

Summer Fresh Quinoa Salad

1 cup (250 mL) quinoa, cooked according to package directions and cooled
2 carrots, cut into matchstick-size

1/2 red onion, chopped

1/2 cup (125 mL) feta cheese, cubed or crumbled

1 small package, cherry tomatoes 

2 cloves garlic, minced

1 tsp (5 mL) each dried cumin, and basil

salt and pepper, to taste

2 tbsp (30 mL) red wine vinegar

2 tbsp (30 mL) lemon juice

2 tbsp (30 mL) olive oil 



1 Combine all of the above 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. 

Mango Chutney

1 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. 

Summer Fresh Quinoa Salad

1 Combine all of the ingredients in bowl to make Summer Fresh Salad. Store in fridge until ready to serve with dinner.
2 Last step is to remove chicken thighs from marinade and grill on BBQ until meat thermometer reaches 165°F (74°C).
3 Serve chicken with Mango Chutney and Summer Fresh Quinoa Salad.