Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa

Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa
Photo by Scott Phillips


  • 1/3 cup thinly sliced scallions (white and green parts of 4 to 5 scallions)
  • 1 Tbs. ground ginger
  • 3 Tbs. vegetable oil; more for the grill
  • 3 Tbs. chopped fresh cilantro or mint or a combination
  • 2 cups small-diced fresh mango (from 2 large mangos)
  • 1 Tbs. Asian chile paste (like sambaloelek)
  • ½ cup small-diced red bell pepper (from 1 small pepper)
  • + 9 more ingredients
    • 1 Tbs. ground coriander
    • 1 Tbs. seeded, minced jalapeño
    • 2-½ lb. boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small), trimmed of excess fat
    • 1-½ tsp. turmeric
    • 1 Tbs. dark brown sugar
    • 2 to 3 Tbs. fresh lime juice
    • 2 tsp. kosher salt
    • 1-½ tsp. garlic powder
    • ½ cup salted peanuts, coarsely chopped

Mix the ginger, coriander, turmeric, and garlic powder in a medium bowl. Heat 2 Tbs. of the oil in an 8-inch skillet over low heat. Add the spices to the hot oil and heat until they bubble and become fragrant, 30 to 60 seconds. Return the spice blend to the bowl; stir in the chile paste, brown su...

View full recipe at Fine Cooking


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