Peruvian Grilled Chicken Thighs with Tomato-Cilantro Sauce

Peruvian Grilled Chicken Thighs with Tomato-Cilantro Sauce Ingredients

8 whole chicken thighs bone in (with or without skin), about 2 1/2 pounds	Sauce
1 teaspoon ground coriander	2 ripe tomatoes coarsely chopped
1/4 teaspoon cayenne pepper	1 small red onion coarsely chopped
1/2 teaspoon salt	1 clove garlic coarsely chopped
1 whole avocado ripe peeled and sliced to garnish	1 7-ounce jar roasted red peppers drained
2 cups white rice (optional), cooked	1/4 cup fresh cilantro leaves
4 cups Sour Cream

Instructions for Peruvian Grilled Chicken Thighs with Tomato-Cilantro Sauce

Prepare the coals for the grill or preheat the broiler.

In a small bowl, mix together the coriander, cayenne and salt. Rub the chicken thighs with the spice mixture.

Grill the chicken until it is nicely charred all over and the internal temperature is 160 F. when tested with a thermometer.

While the chicken is cooking, prepare the sauce. Put all the sauce ingredients into a blender or food processor and process until smooth. Adjust seasoning and set aside.

To serve, spoon a bed of rice onto each of 4 plates, divide the sauce among them, arrange chicken thighs on top of the sauce and garnish with avocado slices and dollops of sour cream.

Main Ingredient: ChickenCuisine: Peru

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