Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa

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


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


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