Indonesian Grilled Chicken with Mango-Peanut Salsa

By Stef -

 


Brit found this recipe (not sure from where) about 13 years ago, and it's a good one. The picture you see doesn't accurately represent it since I used tilapia instead of chicken, and I added beets and brown rice. The salsa is especially good, but it all has great flavor. 

1 TBS ground ginger

1 TBS ground coriander

1 ½ tsp. turmeric

1 ½ tsp. garlic powder

3 Tbs. vegetable oil

1 Tbs. Asian chile paste (like sambal oelek)

1 Tbs. brown sugar

2 tsp. kosher salt

2 ½ lb. of chicken

2 cups small-diced fresh mango (2 mangos)

½ cup diced red bell pepper

½ cup salted peanuts, coarsely chopped

1/3 cup thinly sliced green onions (one bunch)

3 Tbs. chopped cilantro

1 Tbs. seeded, minced jalapeno

3 Tbs. fresh lime juice


 

 Mix ginger, coriander, turmeric, and garlic powder in bowl. Heat 2 Tb. of oil in skillet over low heat. Add spices to the hot oil and heat until they bubble and become fragrant, about 30 to 60 seconds. Return spice blend to bowl; stir in chile past, 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, jalapeno, and remaining 1 Tb. of oil. (You can season the chicken and make the salsa up to two hours before – just refrigerate). Cook the chicken. Serve with salsa alongside.

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