Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa

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


  • 1 Tbs. ground ginger
  • ½ cup salted peanuts, coarsely chopped
  • 1 Tbs. Asian chile paste (like sambaloelek)
  • 1-½ tsp. turmeric
  • 1 Tbs. dark brown sugar
  • 1-½ tsp. garlic powder
  • 3 Tbs. vegetable oil; more for the grill
  • + 9 more ingredients
    • ½ cup small-diced red bell pepper (from 1 small pepper)
    • 1 Tbs. ground coriander
    • 1 Tbs. seeded, minced jalapeño
    • 2 to 3 Tbs. fresh lime juice
    • 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
    • 1/3 cup thinly sliced scallions (white and green parts of 4 to 5 scallions)
    • 2 cups small-diced fresh mango (from 2 large mangos)
    • 2 tsp. kosher salt

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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