Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa

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


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

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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