Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa

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


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

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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