# CRISPY PERUVIAN CHICKEN WITH AJÍ VERDE AND CORN SALSA

This dish features crispy Peruvian-style chicken with a fresh and spicy Aji Verde sauce and a charred corn salsa, offering a bold and vibrant flavor profile.

- Servings: 1 servings
- Cuisine: Greek
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

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

## Equipment

- bowl
- fridge
- blender
- pan
- protein press
- barbecue (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.

## Source

- Original video: https://vm.tiktok.com/ZNRunTpYQ/
- Recipe page: https://www.cliprecipe.com/recipe/2c3178fe-1c0e-44ef-888b-bc614aae1a2f
- Extracted: 2026-03-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt