Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa

This was a spicy (for our spice-wimp family) treat of a meal -- and fun to make. Starts with a warm spice paste (ground ginger, coriander, turmeric, garlic powder, Asian chili paste, brown sugar, salt, and oil -- recipe called for vegetable or canola oil but I used peanut oil as I'd just run out of the others) rubbed all over boneless, skinless chicken thighs. Mango salsa comes together pretty quickly (mango, red pepper, salted peanuts, scallions, jalapeno and chopped mint and cilantro) -- recipe for the latter doesn't call for salt but I added a bit to bring out the flavor and was glad I did.

Really good with beer -- we had Yuengling Light Lager and it was a super pairing.