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Name: Peruvian Grilled Chicken Thighs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 ts Salt; 2 c Rice; cooked cook to directions; 4 tb Sour cream; 1 ts Ground coriander; 8 Chicken thighs; 1/4 ts Cayenne pepper; Tomato-Cilantro Sauce:; 1 avocado Ripe, peeled, sliced

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INGREDIENTS

1/2 ts Salt
2 c Rice; cooked ; cook to directions
4 tb Sour cream
1 ts Ground coriander
8 Chicken thighs
1/4 ts Cayenne pepper
Tomato-Cilantro Sauce:
1 avocado ; Ripe, peeled, sliced

Servings

INSTRUCTIONS

In small bowl, mix together coriander, cayenne and salt; 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. 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. Makes 4 servings. 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; process until smooth. http://eatchicken.com Bon Appetit MC formatting by bobbi744@sojourn.com Recipe by: 1997 National Chicken Cooking Contest/BonAppetit Posted to MC-Recipe Digest by Roberta Banghart on May 01, 1998

NOTES

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Peruvian Grilled Chicken Thighs

1/2 ts Salt
2 c Rice; cooked cook to directions
4 tb Sour cream
1 ts Ground coriander
8 Chicken thighs
1/4 ts Cayenne pepper
 Tomato-Cilantro Sauce:
1 avocado Ripe, peeled, sliced

In small bowl, mix together coriander, cayenne and salt; 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. 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. Makes 4 servings.    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; process until smooth.    http://eatchicken.com Bon Appetit MC formatting by bobbi744@sojourn.com    Recipe by: 1997 National Chicken Cooking Contest/BonAppetit    Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on  May 01, 1998

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Nutrition

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Serving Size: 1 Serving (362g)
Recipe Makes: 4

Calories: 647
Calories from Fat: 347 (54%)

Amt Per Serving		% DV

	Total Fat 38.5g	51 %
	Saturated Fat 10.6g	53 %
	Monounsaturated Fat 17.9g
	Polyunsanturated Fat 7.4g
Cholesterol 163.5mg		50 %
Sodium 155.5mg		5 %
Potassium 669.8mg		18 %
Total Carbohydrate 37.4g		11 %
	Dietary Fiber 4.1g	16 %
	Sugars, other 33.3g
Protein 36.5g		52 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 647

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