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

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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