Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa

Ingredients

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

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