Peruvian Grilled Chicken Thighs with Tomato-cilantro Sauce

Peruvian Grilled Chicken Thighs with Tomato-cilantro Sauce

Ready in 45 minutes

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

Top-ranked recipe named "Peruvian Grilled Chicken Thighs with Tomato-cilantro Sauce"

3.3 avg, 4 review(s) 100% would make again

Ingredients

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

Original recipe makes 4

Servings  

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.

Notes

Republished with Permission, National Chicken Council

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 957 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 2 years ago
[I made edits to this recipe.]
stevemur 4 years ago
I could not figure out where to use the 4 CUPS of sour cream. I read the recipe over and over again... I noticed it as the garnish, but 4 CUPS?? Then I found the same recipe somewhere else... it read 4 TABLESPOONS - not CUPS!! Now that made all the sense in the world - it's used as a garnish - not as an ingredient. you may want to modify your sour cream measurement :)
jeanjeanjellybean 4 years ago
Republished with Permission, National Chicken Council [I posted this recipe.]
tyson 8 years ago
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