Peruvian Grilled Chicken Thighs

Ingredients

8 Chicken thighs

1 teaspoon Ground coriander

1/4 teaspoon Cayenne pepper

1/2 teaspoon Salt

2 cups Rice, cooked

1 Ripe avocado, peeled, sliced

4 tablespoons Sour cream

Preparation

In small bowl, mix together coriander, cayenne and salt; rub thighs with mixture. On prepared grill, place chicken and cook, turning, about 12 minutes or until internal temperature of 160 F. is reached when tested with a thermometer. 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.

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 jar (7 oz.) roasted red peppers (drained), 1/4 cup cilantro leaves, 1/4 teaspoon salt and 1/8 teaspoon pepper; process until smooth.