Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa

Ingredients

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

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