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Peruvian Grilled Chicken Thighs w/ Tomato-Cilantro Sauce: Date Added: 27 Jul 2011
Listed in: Grilling & Camping

8 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 ripe avocado, peeled and sliced to garnish
2 cups white rice (optional), cooked
Sour Cream, about 4 tablespoons

Sauce (see below for prep)
2 ripe tomatoes, coarsely chopped
1 small red onion, coarsely chopped
1 clove garlic, coarsely chopped
1 7-ounce jar roasted red peppers, drained
1/4 cup fresh cilantro leaves
Salt and pepper to taste

Cooking Instructions

Serves 4

1. Prepare the coals for the grill or preheat the broiler.
2. In a small bowl, mix together the coriander, cayenne and salt. Rub the chicken thighs with the spice mixture.
3. Grill the chicken until it is nicely charred all over and the internal temperature is 160 F. when tested with a thermometer.
4. 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.
5. 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.

Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit

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Peruvian Grilled Chicken Thighs w/ Tomato-Cilantro Sauce
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