Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa

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


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

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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