Peruvian Grilled Chicken Thighs
May 6, 2019
Ingredients
- 8 chicken thighs
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 cups rice
- cooked according to package directions
- 1 ripe avocado
- peeled, sliced
- 4 tablespoons sour cream
- Tomato-Cilantro Sauce
Directions
- Step 1 In small bowl, mix together coriander, cayenne and salt
- Step 2 rub thighs with mixture. On prepared grill, place chicken and cook, turning, about 12 minutes or until internal temperature of 160F. is reached when tested with a thermometer.
- Step 3 Spoon rice onto 4 individual plates, top with Tomato-Cilantro Sauce and arrange chicken on top. Garnish with avocado slices and dollops of sour cream.
- Step 4 TOMATO-CILANTRO SAUCE: In blender or food processor, place 2 coarsely chopped ripe tomatoes, 1 coarsely chopped red onion, 1 coarsely chopped clove garlic, 1 jar (7 oz.) roasted red peppers (drained), 1/4 cup cilantro leaves, 1/4 teaspoon salt and 1/8 teaspoon pepper
- Step 5 process until smooth.