1In a bowl, combine garlic, cumin, smoked paprika, oregano, soy sauce, olive oil, black pepper, and salt.
2In a bowl, combine garlic, cumin, smoked paprika, oregano, soy sauce, olive oil, black pepper, and salt.
3In a bowl, combine garlic, cumin, smoked paprika, oregano, soy sauce, olive oil, black pepper, and salt.
4Rub the mixture all over the chicken thigh.
5Rub the mixture all over the chicken thigh.
6Rub the mixture all over the chicken thigh.
7Let the chicken marinate for at least 20 minutes in the fridge (or overnight).
8Let the chicken marinate for at least 20 minutes in the fridge (or overnight).
9Let the chicken marinate for at least 20 minutes in the fridge (or overnight).
10For the Ají Verde, add all ingredients (green chilli, spring onion, garlic, coriander, mint, avocado, Greek yoghurt, lime zest and juice, olive oil, salt, and pepper) to a blender and blend until smooth.
11For the Ají Verde, add all ingredients (green chilli, spring onion, garlic, coriander, mint, avocado, Greek yoghurt, lime zest and juice, olive oil, salt, and pepper) to a blender and blend until smooth.
12For the Ají Verde, add all ingredients (green chilli, spring onion, garlic, coriander, mint, avocado, Greek yoghurt, lime zest and juice, olive oil, salt, and pepper) to a blender and blend until smooth.
13Taste the Ají Verde and adjust lime or salt if needed.
14Taste the Ají Verde and adjust lime or salt if needed.
15Taste the Ají Verde and adjust lime or salt if needed.
16When ready to cook, heat a pan with a little olive oil.
17When ready to cook, heat a pan with a little olive oil.
18When ready to cook, heat a pan with a little olive oil.
19Place the chicken skin-side down in the pan with a protein press on top and cook undisturbed for about 8–10 minutes until deeply golden and crisp.
20Place the chicken skin-side down in the pan with a protein press on top and cook undisturbed for about 8–10 minutes until deeply golden and crisp.
21Place the chicken skin-side down in the pan with a protein press on top and cook undisturbed for about 8–10 minutes until deeply golden and crisp.
22Flip the chicken and cook for another 4–5 minutes, basting with the leftover marinade until cooked through.
23Flip the chicken and cook for another 4–5 minutes, basting with the leftover marinade until cooked through.
24Flip the chicken and cook for another 4–5 minutes, basting with the leftover marinade until cooked through.
25Remove the chicken from the pan and let it rest for a few minutes before slicing.
26Remove the chicken from the pan and let it rest for a few minutes before slicing.
27Remove the chicken from the pan and let it rest for a few minutes before slicing.
28To make the charred corn, char the corn on the stovetop flame (if no barbecue is available).
29To make the charred corn, char the corn on the stovetop flame (if no barbecue is available).
30To make the charred corn, char the corn on the stovetop flame (if no barbecue is available).
31Cut the kernels off the cob and toss them in the pan with the chicken fat and flavor.
32Cut the kernels off the cob and toss them in the pan with the chicken fat and flavor.
33Cut the kernels off the cob and toss them in the pan with the chicken fat and flavor.
34Mix the corn with coriander, finely sliced spring onion, lime juice, olive oil, salt, and pepper.
35Mix the corn with coriander, finely sliced spring onion, lime juice, olive oil, salt, and pepper.
36Mix the corn with coriander, finely sliced spring onion, lime juice, olive oil, salt, and pepper.
37Finish the corn salsa with crumbled feta.
38Finish the corn salsa with crumbled feta.
39Finish 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 grated garlic cloves
2 grated garlic cloves
2 grated garlic cloves
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
pinch salt
pinch salt
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
handful mint
handful mint
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 and juice of half
0.5 lime, zest and juice of half
0.5 lime, zest and juice of half
1 tbsp olive oil
1 tbsp olive oil
1 tbsp olive oil
salt
salt
salt
pepper
pepper
pepper
1 corn on the cob
1 corn on the cob
1 corn on the cob
handful Coriander
handful Coriander
handful Coriander
Spring onion, finely sliced - white parts only
Spring onion, finely sliced - white parts only
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
pinch Salt
pinch Salt
pinch Salt
pepper
pepper
pepper
Equipment
bowlfridgeblenderpanprotein press
Tips
Use a protein press to get the chicken skin golden and crisp.
Baste the chicken with leftover marinade as it cooks to soak in flavor.
To char corn without a barbecue, do it directly over a stovetop flame.