Peruvian Grilled Chicken Thighs with Tomato Cilantro Sauce

Adapted for kosher pastured chicken from

Serves 4

8 chicken thighs (about 2.5 lbs)
1 tsp. ground coriander
1/4 tsp. cayenne pepper
1 whole ripe avocado, peeled and sliced to garnish (optional)

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 c. fresh cilantro leaves

Prepare the coals for the grill, or preheat the broiler.

In a small bowl, mix together the coriander and cayenne. Rub the chicken thighs with the spice mixture.
Grill the chicken until it is nicely charred all over, and the internal temperature is 160F when tested with a thermometer.

While the chicken is cooking, prepare the sauce. Put all the sauce ingredients into a blender and process until smooth. Adjust seasoning and set aside.

Serve on top of a bed of rice (optional), with a dollop of sauce on top of each thigh. Garnish with avocado.

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