CRISPY PERUVIAN CHICKEN WITH AJÍ VERDE AND CORN SALSA

Serves 1
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Directions

  1. 1In a bowl, mix garlic, cumin, smoked paprika, oregano, soy sauce, olive oil, black pepper & salt.
  2. 2In a bowl, mix garlic, cumin, smoked paprika, oregano, soy sauce, olive oil, black pepper & salt.
  3. 3In a bowl, mix garlic, cumin, smoked paprika, oregano, soy sauce, olive oil, black pepper & salt.
  4. 4Rub the mixture all over the chicken thigh.
  5. 5Rub the mixture all over the chicken thigh.
  6. 6Rub the mixture all over the chicken thigh.
  7. 7Leave the chicken to marinate for at least 20 minutes (or overnight).
  8. 8Leave the chicken to marinate for at least 20 minutes (or overnight).
  9. 9Leave the chicken to marinate for at least 20 minutes (or overnight).
  10. 10Add all Aji Verde ingredients (green chilli, spring onion, garlic, coriander, mint, avocado, Greek yoghurt, lime zest & juice, olive oil, salt & pepper) to a blender & blend until smooth.
  11. 11Add all Aji Verde ingredients (green chilli, spring onion, garlic, coriander, mint, avocado, Greek yoghurt, lime zest & juice, olive oil, salt & pepper) to a blender & blend until smooth.
  12. 12Add all Aji Verde ingredients (green chilli, spring onion, garlic, coriander, mint, avocado, Greek yoghurt, lime zest & juice, olive oil, salt & pepper) to a blender & blend until smooth.
  13. 13Taste and adjust lime or salt if needed for the Aji Verde.
  14. 14Taste and adjust lime or salt if needed for the Aji Verde.
  15. 15Taste and adjust lime or salt if needed for the Aji Verde.
  16. 16In a heated pan with olive oil, place the chicken skin-side down with a protein press to get the skin golden & crisp, cooking for about 8–10 minutes.
  17. 17In a heated pan with olive oil, place the chicken skin-side down with a protein press to get the skin golden & crisp, cooking for about 8–10 minutes.
  18. 18In a heated pan with olive oil, place the chicken skin-side down with a protein press to get the skin golden & crisp, cooking for about 8–10 minutes.
  19. 19Flip the chicken & cook another 4–5 minutes, basting the chicken in the leftover marinade.
  20. 20Flip the chicken & cook another 4–5 minutes, basting the chicken in the leftover marinade.
  21. 21Flip the chicken & cook another 4–5 minutes, basting the chicken in the leftover marinade.
  22. 22Rest the chicken for a few minutes before slicing.
  23. 23Rest the chicken for a few minutes before slicing.
  24. 24Rest the chicken for a few minutes before slicing.
  25. 25Char the corn on the stovetop flame.
  26. 26Char the corn on the stovetop flame.
  27. 27Char the corn on the stovetop flame.
  28. 28Cut the kernels off the cob and cook them in the chicken fat in the pan.
  29. 29Cut the kernels off the cob and cook them in the chicken fat in the pan.
  30. 30Cut the kernels off the cob and cook them in the chicken fat in the pan.
  31. 31Toss the corn with coriander, spring onion, lime juice, salt & pepper.
  32. 32Toss the corn with coriander, spring onion, lime juice, salt & pepper.
  33. 33Toss the corn with coriander, spring onion, lime juice, salt & pepper.
  34. 34Finish the corn salsa with crumbled feta.
  35. 35Finish the corn salsa with crumbled feta.
  36. 36Finish the corn salsa with 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 a lime
  • 0.5 lime Juice of half a lime
  • 0.5 lime Juice of half a lime
  • 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 a lime
  • 0.5 lime Zest & Juice of half a lime
  • 0.5 lime Zest & Juice of half a lime
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 pinch Salt & pepper
  • 1 pinch Salt & pepper
  • 1 pinch 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 pressbarbecuestove top flame

Tips

  • For charred corn without a barbecue, use a stovetop flame.
  • Baste chicken with leftover marinade for extra flavor.
CRISPY PERUVIAN CHICKEN WITH AJÍ VERDE AND CORN SALSA | Clip Recipe