Peruvian Grilled Chicken Thighs with TomatoCilantro Sauce
Serves: 4
Calorie: 266, Proteins: 8 g, Total Fat: 13 g, Fiber: 4.70 g, Sugar 1 g.
Preparation
Prepare the coals for the grill or preheat the broiler.
In a small bowl, mix together the coriander, cayenne and salt. Rub the
chicken thighs with the spice mixture.
Grill the chicken until it is nicely charred all over and the internal
temperature is 160°F when tested with a thermometer.
Sauce
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.
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.