Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa

Ingredients

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

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