Ingredients Jump to Instructions ↓

  1. 1 teaspoon ground coriander

  2. 1/4 teaspoon cayenne pepper

  3. 1/2 teaspoon salt

  4. 8 chicken thighs

  5. 2 cups rice, cooked according to package directions

  6. 1 ripe avocado, peeled, sliced

  7. Sour cream for garnish

  8. Tomato-Cilantro Sauce: recipe follows

Instructions Jump to Ingredients ↑

  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.


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