CRISPY PERUVIAN CHICKEN WITH AJÍ VERDE AND CORN SALSA

Serves 1
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Directions

  1. 1In a bowl, combine garlic, cumin, smoked paprika, oregano, soy sauce, olive oil, black pepper, and salt.
  2. 2In a bowl, combine garlic, cumin, smoked paprika, oregano, soy sauce, olive oil, black pepper, and salt.
  3. 3In a bowl, combine garlic, cumin, smoked paprika, oregano, soy sauce, olive oil, black pepper, and salt.
  4. 4Rub the marinade all over the chicken thigh and let it rest in the fridge for at least 20 minutes (or overnight).
  5. 5Rub the marinade all over the chicken thigh and let it rest in the fridge for at least 20 minutes (or overnight).
  6. 6Rub the marinade all over the chicken thigh and let it rest in the fridge for at least 20 minutes (or overnight).
  7. 7For 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.
  8. 8For 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.
  9. 9For 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.
  10. 10When ready to cook, heat a pan with a little olive oil.
  11. 11When ready to cook, heat a pan with a little olive oil.
  12. 12When ready to cook, heat a pan with a little olive oil.
  13. 13Place 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).
  14. 14Place 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).
  15. 15Place 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).
  16. 16Flip the chicken and cook for another 4-5 minutes, basting with the leftover marinade until cooked through.
  17. 17Flip the chicken and cook for another 4-5 minutes, basting with the leftover marinade until cooked through.
  18. 18Flip the chicken and cook for another 4-5 minutes, basting with the leftover marinade until cooked through.
  19. 19Remove the chicken from the pan and let it rest for a few minutes before slicing.
  20. 20Remove the chicken from the pan and let it rest for a few minutes before slicing.
  21. 21Remove the chicken from the pan and let it rest for a few minutes before slicing.
  22. 22Char the corn on the cob directly over a stovetop flame if you don't have a barbecue.
  23. 23Char the corn on the cob directly over a stovetop flame if you don't have a barbecue.
  24. 24Char the corn on the cob directly over a stovetop flame if you don't have a barbecue.
  25. 25Cut the kernels off the cob and cook them in the pan with the leftover chicken fat and flavor.
  26. 26Cut the kernels off the cob and cook them in the pan with the leftover chicken fat and flavor.
  27. 27Cut the kernels off the cob and cook them in the pan with the leftover chicken fat and flavor.
  28. 28Toss the corn with coriander, spring onion (white parts), lime juice, olive oil, salt, and pepper.
  29. 29Toss the corn with coriander, spring onion (white parts), lime juice, olive oil, salt, and pepper.
  30. 30Toss the corn with coriander, spring onion (white parts), lime juice, olive oil, salt, and pepper.
  31. 31Finish the corn salsa with a little crumbled feta.
  32. 32Finish the corn salsa with a little crumbled feta.
  33. 33Finish the corn salsa with a little crumbled feta.

Ingredients

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