Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa

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

Ingredients

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

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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