Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa

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

Ingredients

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