Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa

By Muzungu

Ingredients

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

Preparation

Step 1

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 sugar, and salt. The mixture will be thick and pasty. Add the chicken and toss to coat evenly.

In a medium bowl, mix the mango, bell pepper, peanuts, scallions, cilantro or mint, jalapeño, and the remaining 1 Tbs. oil. Add the lime juice to taste. Set aside. (You can season the chicken and make the salsa up to 2 hours ahead and refrigerate.)

Prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 min. Clean the hot grate with a wire brush and then lubricate it with an oil-soaked paper towel. Put the chicken on the grate and grill (covered on a gas grill or uncovered over a charcoal fire) until one side has dark grill marks, 5 to 6 min. for large thighs or 4 to 5 min. for medium and small thighs. Turn and continue to grill until well marked on the other sides and cooked through, 5 to 6 min. longer for large thighs or 4 to 5 min. for medium and small thighs.

Move the thighs to a platter, let rest 4 to 5 min., and serve hot, warm, or at room temperature with the salsa alongside.

Variations
To prepare as kebabs: Trim the thighs and then slice them lengthwise into 1-1/2- to 2-inch-wide strips. Toss with the flavorings; then thread the chicken onto six 8- or 12-inch skewers (soak wood skewers in water for at least 20 min. first), folding each strip in half as you skewer it. If some strips are very thick, cut them in half crosswise rather than folding them so that all the pieces of chicken are roughly the same size. Grill the kebabs, turning them every 4 to 5 min. as dark grill marks form, until cooked through, 12 to 15 min. total

Serving Suggestions
Serve with Roasted Eggplant with Chiles, Peanuts, and Mint. If you don't want to turn on your oven, try roasting them on your grill.