# CRISPY PERUVIAN CHICKEN WITH AJÍ VERDE AND CORN SALSA

This dish features crispy Peruvian-style chicken thighs served with a fresh, spicy Aji Verde sauce and a charred corn salsa, offering a balance of savory, herbaceous, acidic, and slightly spicy flavors.

- 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 a lime
- 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 a lime
- 1 tbsp olive oil
- 1 pinch 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, mix garlic, cumin, smoked paprika, oregano, soy sauce, olive oil, black pepper & salt.
2. Rub the mixture all over the chicken thigh.
3. Leave the chicken to marinate for at least 20 minutes (or overnight).
4. Add 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.
5. Taste and adjust lime or salt if needed for the Aji Verde.
6. In 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.
7. Flip the chicken & cook another 4–5 minutes, basting the chicken in the leftover marinade.
8. Rest the chicken for a few minutes before slicing.
9. Char the corn on the stovetop flame.
10. Cut the kernels off the cob and cook them in the chicken fat in the pan.
11. Toss the corn with coriander, spring onion, lime juice, salt & pepper.
12. Finish the corn salsa with crumbled feta.

## Equipment

- bowl
- fridge
- blender
- pan
- protein press
- barbecue
- stove top flame

## Tips

- For charred corn without a barbecue, use a stovetop flame.
- Baste chicken with leftover marinade for extra flavor.

## Source

- Original video: https://www.tiktok.com/t/ZTkrw9f1f/
- Recipe page: https://www.cliprecipe.com/recipe/663606e7-52a5-4110-af6e-5a1aa47c6d67
- Extracted: 2026-04-04

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