Peruvian Grilled Chicken Thighs with Tomato Cilantro Sauce

Adapted for kosher pastured chicken from BigOven.com

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)

Sauce:
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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s