Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa

By khojnicki

Ingredients

• 1 tbsp ground ginger
• 1 tbsp ground coriander
• 1 1/2 tsp tumeric
• 1 1/2 tsp garlic powder
• 3 tbsp vegetable oil
• 1 tbsp chile paste
• 1 tbsp dark brown sugar
• 2 tsp kosher salt
• 2 1/2 lb boneless chicken thighs
• 2 c fresh diced mango
• 1/2 c small diced red pepper
• 1/2 c salted peanuts, chopped
• 1/3 c scallions, sliced
• 3 tbsp chopped fresh cilantro and mint
• 1 tbsp seeded, minced jalapeno
• 2-3 tbsp fresh lime juice

Preparation

Step 1

Mix the ginger, coriander, tumeric, and garlic powder in a medium bowl. Heat 2 tbsp of the oil in a skillet over low heat. Add the spices to the hot oil and heat until they bubble and become fragrant. 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.

In a medium bowl, mix the mango, pepper, peanuts, scallions, cilantro, mint, jalapeno and remaining tbsp of oil. Add the lime juice to taste. Set aside.

Prepare a grill on medium high heat. Grill chicken and serve with salsa.