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

This recipe features bold, fresh, and slightly spicy crispy Peruvian style chicken thighs served with a creamy Ají Verde sauce and a charred corn salsa, making for an elevated weeknight meal.

- Servings: 1 servings
- Cuisine: Greek
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

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

## Equipment

- bowl
- fridge
- blender
- pan
- protein 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.

## Source

- Original video: https://vm.tiktok.com/ZNRCSgjp7/
- Recipe page: https://www.cliprecipe.com/recipe/f2d00ca9-8af4-423b-9dcb-3cee773d5a30
- Extracted: 2026-03-31

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