Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa

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


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

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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