Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa

Ingredients

• 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
• 3 Tbs. chopped fresh cilantro or mint or a combination
• ½ cup salted peanuts, coarsely chopped
• 2-½ lb. boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small), trimmed of excess fat
• + 9 more ingredients
• • 1 Tbs. seeded, minced jalapeño
  • 1 Tbs. ground ginger
  • 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)

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