Peruvian Grilled Chicken Thighs

Recipe Ingredients

8		Chicken thighs
1 teaspoon	5ml	Ground coriander
1/4 teaspoon	1.3ml	Cayenne pepper
1/2 teaspoon	2.5ml	Salt
2 cups	320g / 11oz	Rice - cooked
1		Ripe avocado - peeled, sliced
4 tablespoons	60ml	Sour cream
		Tomato-cilantro sauce: recipe follows

Recipe 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.

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.

Bon Appetit

Source:
1997 National Chicken Cooking Contest/Bon Appetit

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