Peruvian Grilled Chicken Thighs
By: Barnaby Dorfman
Published: Wednesday, December 2, 2009 - 3:13am

Ingredients




8 Chicken thighs
1 teaspoon Ground coriander
1/4 teaspoon Cayenne pepper
1/2 teaspoon Salt
2 cups Rice, cooked
1 Ripe avocado, peeled, sliced
4 tablespoons Sour cream

Preparation

1 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 160 F. 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. 2 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.