Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa

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


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

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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