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

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


Best Wine Deals

See More Deals

Snooth Media Network