Name: Peruvian Grilled Chicken Thighs with Tomato Cilantro Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 8 Grow and Behold chicken thighs (about 2 ½ pounds); 1 tablespoon ground coriander; ¼ teaspoon 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-ounce jar roasted red peppers, drained; ¼ cup fresh cilantro leaves

Peruvian Grilled Chicken Thighs with Tomato Cilantro Sauce

The tomato cilantro sauce gives this chicken dish a distinct South American flavor.

Use Grow & Behold chicken thighs for this recipe.

Peruvian Grilled Chicken Thighs with Tomato Cilantro Sauce

Prep Time 10

Cook Time 10

Total Time 20

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Servings

Ingredients

8 Grow and Behold chicken thighs about 2 ½ pounds
1 tablespoon ground coriander
¼ teaspoon 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-ounce jar roasted red peppers, drained
¼ cup fresh cilantro leaves

Instructions

Prepare the coals for the grill, or preheat the broiler.
In a small bowl, mix together coriander and cayenne. Rub the chicken thighs with the spice mixture.
Grill chicken until it is nicely charred all over, and the internal temperature is 160°F 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.
Recipe adapted by Naftali Hanau for kosher pastured chicken from BigOven.com.
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