Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa

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


  • ½ cup small-diced red bell pepper (from 1 small pepper)
  • 2 cups small-diced fresh mango (from 2 large mangos)
  • 1 Tbs. Asian chile paste (like sambaloelek)
  • 2 to 3 Tbs. fresh lime juice
  • ½ cup salted peanuts, coarsely chopped
  • 1 Tbs. ground ginger
  • 2 tsp. kosher salt
  • + 9 more ingredients
    • 1 Tbs. dark brown sugar
    • 1-½ tsp. turmeric
    • 3 Tbs. vegetable oil; more for the grill
    • 3 Tbs. chopped fresh cilantro or mint or a combination
    • 1 Tbs. seeded, minced jalapeño
    • 1 Tbs. ground coriander
    • 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
    • 1-½ 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


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