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Peruvian Chicken Thighs.jpg

Peruvian Grilled Chicken Thighs with Tomato Cilantro Sauce

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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Servings

4 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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