Peruvian Grilled Chicken Thighs with Tomato-cilantro Sauce
A Hometown Winner with International Flair
"I loved the chicken with the rub. The rice had a lot of flavor though and sort of overpowered it. Both did tsste good. Next time id make the chicken with saffron rice. Maybe the rice they describe with a stronger flavor"- vzwdanielle
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|8 wholechicken thighs; bone in (with or without skin), about 2 1/2 pounds|
|1 teaspoonGround coriander|
|1/4 teaspoonCayenne pepper|
|1 wholeavocado; ripe, peeled and sliced to garnish|
|2 cupswhite rice; (optional), cooked|
|4 tablespoonSour Cream|
|2 ripe tomatoes; coarsely chopped|
|1 smallred onion; coarsely chopped|
|1 clovegarlic; coarsely chopped|
|1 7-oz jarroasted red peppers; drained|
|1/4 cupfresh cilantro leaves|
Peruvian Grilled Chicken Thighs with Tomato-cilantro Sauce Preparation
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.
Republished with Permission, National Chicken Council
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