Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa

Ingredients

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

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