Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa

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


  • 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)
  • 2 to 3 Tbs. fresh lime juice
  • 1 Tbs. ground coriander
  • 1-½ tsp. garlic powder
  • 3 Tbs. vegetable oil; more for the grill
  • + 9 more ingredients
    • 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
    • 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
    • 2 tsp. kosher salt

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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