CRISPY PERUVIAN CHICKEN WITH AJÍ VERDE AND CORN SALSA

Serves 1
tiktok.com

Directions

  1. 1In a bowl, combine garlic, cumin, smoked paprika, oregano, soy sauce, olive oil, black pepper, and salt.
  2. 2Rub the marinade all over the chicken thigh and let it rest in the fridge for at least 20 minutes (or overnight).
  3. 3For the Aji Verde, add green chilli, spring onion (green parts), garlic clove, coriander, mint, avocado, Greek yogurt, lime zest & juice, olive oil, salt & pepper to a blender and blend until smooth.
  4. 4When ready to cook, heat a pan with a little olive oil.
  5. 5Place the chicken skin side down in the pan with a protein press on top and cook undisturbed until deeply golden and crisp (about 8-10 minutes).
  6. 6Flip the chicken and cook for another 4-5 minutes, basting with the leftover marinade until cooked through.
  7. 7Remove the chicken from the pan and let it rest for a few minutes before slicing.
  8. 8Char the corn on the cob directly over a stovetop flame if you don't have a barbecue.
  9. 9Cut the kernels off the cob and cook them in the pan with the leftover chicken fat and flavor.
  10. 10Toss the corn with coriander, spring onion (white parts), lime juice, olive oil, salt, and pepper.
  11. 11Finish the corn salsa with a little crumbled feta.

Ingredients

  • 1 chicken thigh, skin on boneless
  • 2 garlic cloves, grated
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 2 tbsp soy sauce
  • 0.5 lime, juice of half
  • 2 tbsp olive oil
  • 1 tbsp black pepper
  • 1 pinch salt
  • 1 green chilli (or jalapeño)
  • 1 spring onion, green parts only
  • 1 garlic clove
  • 0.5 cup coriander
  • 1 handful mint
  • 0.5 avocado
  • 0.25 cup greek yoghurt
  • 0.5 lime, zest & juice of half
  • 1 tbsp olive oil
  • salt & pepper
  • 1 corn on the cob
  • 1 handful coriander
  • 1 spring onion, finely sliced - white parts only
  • 1 tbsp crumbled feta
  • 0.5 lime, juice
  • 1 tbsp olive oil
  • 1 pinch salt & pepper

Equipment

bowlfridgeblenderpanprotein pressbarbecue (optional)stove top flame

Tips

  • Use a protein press to get the chicken skin golden & crisp.
  • Baste the chicken in the leftover marinade for maximum flavor.
  • To char corn without a barbecue, do it directly over your stovetop flame.

Related recipes

Pastéis de queijo feta

Pastéis de queijo feta

Greek · Sauce & Condiment
Tzatziki my way

Tzatziki my way

Greek · Sauce & Condiment10m
Sheet Pan Chicken Gyros

Sheet Pan Chicken Gyros

Greek · Sauce & Condiment
Whipped Feta & Pistachio Dip

Whipped Feta & Pistachio Dip

Greek · Sauce & Condiment
Linsenbratlinge mit noch mehr Protein

Linsenbratlinge mit noch mehr Protein

Greek · Sauce & Condiment
Salade Fraises et Concombre

Salade Fraises et Concombre

Greek · Sauce & Condiment
A NUTRITIONISTS GLOW TOAST My beetroot ‘glow’ dip

A NUTRITIONISTS GLOW TOAST My beetroot ‘glow’ dip

Greek · Sauce & Condiment
Ground Chicken Greek Bowl

Ground Chicken Greek Bowl

Greek · Sauce & Condiment
Keto Avocado & Feta Stuffed Sweet Potato Boats

Keto Avocado & Feta Stuffed Sweet Potato Boats

Greek · Sauce & Condiment35m
Hot Honey Chicken & Halloumi Ranch Burger

Hot Honey Chicken & Halloumi Ranch Burger

Greek · Sauce & Condiment
Feta Sheet Pan Pasta Sauce

Feta Sheet Pan Pasta Sauce

Greek · Sauce & Condiment45m
Salmon, Feta, Spinach, and Cherry Tomato Pasta

Salmon, Feta, Spinach, and Cherry Tomato Pasta

Greek · Sauce & Condiment30m