Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa

Ingredients

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

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