Marinade

• 12 chicken thighs, boneless, skin removed from Ferme des Voltigeurs
• 250 ml (1 cup) ginger ale
• 5 ml (1 tsp) fresh ginger, grated
• the juice of a lemon
• 4 garlic cloves, finely chopped
• 4 ml (3/4 tsp) salt

Mango chutney

• 2 mangoes, cubed
• 5 ml (1 tsp) fresh ginger, finely chopped
• 1/2 each green and red bell pepper, finely chopped
• 2 green onions, finely chopped
• 1 garlic clove, minced
• 5 ml (1/2 tsp) sea salt
• 5 ml (1/2 tsp) ground pepper
• 125 ml (1/2 cup) apple cider vinegar
• 125 ml (1/2 cup) honey
• 1/2 cup (125 ml) dried cranberries

Summer salad with quinoa

• 250 ml (1 cup) quinoa, cooked according to package directions and cooled
• 2 carrots, cut into sticks
• 1/2 red onion, chopped
• 1/2 cup (125 ml) Feta cheese, cubed or crumbled
• 1 small package of cherry tomatoes
• 2 garlic cloves, minced
• 5 ml (1 tsp) each of cumin and dried basil
• Salt and pepper to taste
• 30 ml (2 tbsp) red wine vinegar
• 30 ml (2 tbsp) lemon juice
• 30 ml (2 tbsp.) olive oil

Marinade

• Combine all of the above ingredients in a zip-top plastic bag. Place the chicken thighs inside and marinate in the refrigerator for three to six hours. Meanwhile, prepare the mango chutney.

Mango chutney

• Add all ingredients to the saucepan. Bring to a boil, reduce the heat to simmer and cook for 30 minutes. Remove from heat and let cool. Prepare the quinoa salad while the mango chutney cools.

Summer salad with quinoa

• Combine all ingredients in a bowl to make the summer quinoa salad. Cool in the refrigerator until ready to serve with the meal.
• The final step is to remove the chicken thighs from the marinade and grill them on the barbecue until well cooked or a meat thermometer reaches 74°C (165°F).
• Serve chicken with the mango chutney and the quinoa summer salad.