Crispy Peruvian Style Chicken with Ají Verde and a Charred Corn Salsa

Serves 1
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Directions

  1. 1In a bowl, combine garlic, cumin, smoked paprika, oregano, soy sauce, olive oil, black pepper, and salt.
  2. 2Rub the mixture all over the chicken thigh.
  3. 3Let the chicken marinate for at least 20 minutes in the fridge (or overnight).
  4. 4For 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.
  5. 5Taste the Ají Verde and adjust lime or salt if needed.
  6. 6When ready to cook, heat a pan with a little olive oil.
  7. 7Place 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.
  8. 8Flip the chicken and cook for another 4–5 minutes, basting with the leftover marinade until cooked through.
  9. 9Remove the chicken from the pan and let it rest for a few minutes before slicing.
  10. 10To make the charred corn, char the corn on the stovetop flame (if no barbecue is available).
  11. 11Cut the kernels off the cob and toss them in the pan with the chicken fat and flavor.
  12. 12Mix the corn with coriander, finely sliced spring onion, lime juice, olive oil, salt, and pepper.
  13. 13Finish the corn salsa with crumbled feta.

Ingredients

  • 1 chicken thigh, skin on boneless
  • 2 grated garlic cloves
  • 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
  • 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 and juice of half
  • 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

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.

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