Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa

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


  • 3 Tbs. vegetable oil; more for the grill
  • 1 Tbs. seeded, minced jalapeño
  • 2 to 3 Tbs. fresh lime juice
  • 2-½ lb. boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small), trimmed of excess fat
  • 1 Tbs. ground ginger
  • 1-½ tsp. turmeric
  • 3 Tbs. chopped fresh cilantro or mint or a combination
  • + 9 more ingredients
    • 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. dark brown sugar
    • ½ cup salted peanuts, coarsely chopped
    • ½ cup small-diced red bell pepper (from 1 small pepper)
    • 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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