Grilled chicken thighs, seasoned with ground coriander and cayenne pepper, are served atop a bed of rice topped with a tomato-cilantro sauce and garnished with sliced avocado and a dollop of sour cream.

Peruvian Grilled Chicken Thighs

1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon salt

8 chicken thighs
2 cups rice, cooked according to package directions
1 ripe avocado, peeled, sliced
Sour cream for garnish
Tomato-Cilantro Sauce: recipe follows

1. In small bowl, mix together coriander, cayenne and salt; rub thighs with mixture.
2. On prepared grill, place chicken and cook, turning, about 12 minutes or until internal temperature of 160°F (70°C) is reached when tested with a thermometer.
3. Spoon rice onto 4 individual plates, top with Tomato-Cilantro Sauce and arrange chicken on top. Garnish with avocado slices and dollops of sour cream.

Makes 4 servings.

Tomato-Cilantro Sauce: In blender or food processor, place 2 coarsely chopped ripe tomatoes, 1 coarsely chopped red onion, 1 coarsely chopped clove garlic, 1 (7-ounce) jar roasted red peppers (drained), 1/4 cup cilantro leaves, 1/4 teaspoon salt and 1/8 teaspoon pepper; process until smooth.

Recipe provided courtesy of the National Chicken Council. Used with permission.