# CRISPY PERUVIAN CHICKEN WITH AJÍ VERDE AND CORN SALSA

This dish features crispy Peruvian-style chicken with a fresh Aji Verde sauce and a charred corn salsa, offering a bold, fresh, and slightly spicy 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
- 2 tbsp olive oil
- 1 tbsp black pepper
- pinch salt
- 1 green chilli (or jalapeño)
- 1 spring onion, green parts only
- 1 garlic clove
- 0.5 cup coriander
- handful mint
- 0.5 avocado
- 0.25 cup greek yoghurt
- 0.5 lime, zest & juice
- 1 tbsp olive oil
- Salt & pepper
- 1 corn on the cob
- handful Coriander
- Spring onion, finely sliced - white parts only
- 1 tbsp crumbled feta
- 0.5 lime, juice
- 1 tbsp olive oil
- Pinch Salt & pepper

## Instructions

1. In a bowl, combine garlic, cumin, smoked paprika, oregano, soy sauce, olive oil, black pepper & salt.
2. Rub the mixture all over the chicken thigh.
3. Let the chicken rest in the fridge for at least 20 minutes (or overnight).
4. Add all Aji Verde ingredients to a blender and blend until smooth.
5. Taste the Aji Verde and adjust lime or salt if needed.
6. Heat a pan with a little olive oil.
7. Place the chicken skin-side down in the pan with a protein press on top.
8. Cook the chicken undisturbed for about 8–10 minutes until deeply golden and crisp.
9. Flip the chicken and cook for another 4–5 minutes, basting with the leftover marinade, until cooked through.
10. Remove the chicken from the pan and let it rest for a few minutes before slicing.
11. Char the corn on the stovetop flame.
12. Cut the kernels off the cob and cook them in the pan with the chicken fat and flavor.
13. Toss the corn with coriander, spring onion, lime juice, salt, and pepper.
14. Finish the corn salsa with crumbled feta.

## Equipment

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

## Tips

- Use the leftover marinade to baste the chicken as it cooks.
- To char corn without a barbecue, do it directly over a stovetop flame.

## Source

- Original video: https://www.tiktok.com/@food_bylucy/video/7615628688654355733?lang=en
- Recipe page: https://www.cliprecipe.com/recipe/c11a8ac9-dabe-4541-9fbf-ad59389e5262
- Extracted: 2026-03-15

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