Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa

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

Ingredients

  • 1-½ tsp. turmeric
  • 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. dark brown sugar
  • 3 Tbs. vegetable oil; more for the grill
  • 2 tsp. kosher salt
  • + 9 more ingredients
    • 1 Tbs. ground ginger
    • 1 Tbs. seeded, minced jalapeño
    • ½ cup salted peanuts, coarsely chopped
    • 3 Tbs. chopped fresh cilantro or mint or a combination
    • 2 to 3 Tbs. fresh lime juice
    • 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

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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network