Crispy Peruvian Chicken with Ají Verde and Corn Salsa
Crispy Peruvian Chicken with Ají Verde and Corn Salsa
Ingredients
For the Crispy Peruvian Chicken
- 4 chicken thighs, skin-on, boneless
- 8 garlic cloves, grated
- 4 teaspoons cumin
- 4 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 8 tablespoons soy sauce
- 2 lime, juiced (for marinade)
- 8 tablespoons olive oil, (for marinade)
- 4 tablespoons black pepper
- 1 pinch salt, as needed
For the Ají Verde
- 4 green chilies, (or jalapeños, for less spice)
- 4 spring onions, green parts only
- 4 garlic cloves
- 2 cups fresh cilantro
- 1 handful fresh mint
- 2 avocados, halved
- 1 cup Greek yogurt
- 2 lime, zested and juiced (for aji verde)
- 4 tablespoons olive oil, (for aji verde)
- 1 pinch salt, as needed
- 1 pinch black pepper, as needed
For the Corn Salsa
- 4 corn on the cob
- 1 handful fresh cilantro
- 4 spring onions, white parts only, finely sliced
- 4 tablespoons feta cheese, crumbled
- 2 lime, juiced (for corn salsa)
- 4 tablespoons olive oil, (for corn salsa)
- 1 pinch salt, as needed
- 1 pinch black pepper, as needed
Instructions
- 1
In a large bowl, combine the grated garlic, cumin, smoked paprika, dried oregano, soy sauce, juice of 2 limes, 8 tablespoons of olive oil, black pepper, and a good pinch of salt. Whisk these ingredients together until well combined to form a marinade.
⏱️ 5 min
- 2
Add the 4 chicken thighs (skin on, boneless) to the marinade and rub it all over the chicken, ensuring it's fully coated. Cover the bowl with plastic wrap and leave the chicken to marinate for at least 20 minutes in the fridge. For best results, marinate overnight.
⏱️ 5 min
- 3
While the chicken marinates, prepare the Ají Verde. Add all the Ají Verde ingredients to a blender: 4 green chilies (or jalapeños), the green parts of 4 spring onions, 4 garlic cloves, 2 cups of fresh cilantro, a small handful of fresh mint, 2 halved avocados, 1 cup of Greek yogurt, the zest and juice of 2 limes, 4 tablespoons of olive oil, and salt and pepper to taste. Blend until the mixture is smooth and creamy.
⏱️ 10 min
- 4
Taste the Ají Verde and adjust the lime or salt if needed. Set aside.
⏱️ 1 min
- 5
When ready to cook, heat a large pan with a little olive oil over medium-high heat. Place the marinated chicken thighs skin-side down in the heated pan.
⏱️ 2 min
- 6
Place a protein press (or a heavy object like another pan) on top of the chicken to ensure the skin gets golden and crisp. Cook undisturbed for about 8–10 minutes on the skin side.
⏱️ 10 min
- 7
Flip the chicken thighs over. Continue to cook for another 4–5 minutes, basting the chicken with any leftover marinade from the bowl as it cooks to infuse more flavor.
⏱️ 5 min
- 8
Once cooked through, remove the chicken from the pan and let it rest for a few minutes before slicing.
⏱️ 3 min
- 9
While the chicken rests, prepare the corn salsa. Take the 4 corn on the cobs and char them directly over a stovetop flame, rotating them with tongs until lightly blackened in spots. Alternatively, you can char them in the hot pan after removing the chicken.
⏱️ 5 min
- 10
Once charred, carefully cut the kernels off the cobs using a knife. Add the charred corn kernels to the same pan where the chicken was cooked, utilizing the leftover chicken fat and flavor. Stir the corn in the pan for 1-2 minutes.
⏱️ 2 min
- 11
Transfer the cooked corn kernels to a bowl. Add a handful of fresh cilantro, the finely sliced white parts of 4 spring onions, the juice of 2 limes, 4 tablespoons of olive oil, and a pinch of salt and pepper to the corn. Toss all the ingredients together until well combined.
⏱️ 3 min
- 12
Finish the corn salsa by crumbling 4 tablespoons of feta cheese into it and mixing gently.
⏱️ 1 min
- 13
To assemble, spoon a generous layer of the prepared Ají Verde onto each plate. Place a portion of the corn salsa on top of the Ají Verde. Slice the rested crispy chicken thighs and arrange them on top of the corn salsa and Ají Verde. Optionally, garnish with extra lime wedges or a drizzle of chili oil.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Peruvian Chicken with Ají Verde and Corn Salsa
For the Crispy Peruvian Chicken
- 4 chicken thighs, skin-on, boneless
- 8 garlic cloves, grated
- 4 teaspoons cumin
- 4 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 8 tablespoons soy sauce
- 2 lime, juiced (for marinade)
- 8 tablespoons olive oil, (for marinade)
- 4 tablespoons black pepper
- 1 pinch salt, as needed
For the Ají Verde
- 4 green chilies, (or jalapeños, for less spice)
- 4 spring onions, green parts only
- 4 garlic cloves
- 2 cups fresh cilantro
- 1 handful fresh mint
- 2 avocados, halved
- 1 cup Greek yogurt
- 2 lime, zested and juiced (for aji verde)
- 4 tablespoons olive oil, (for aji verde)
- 1 pinch salt, as needed
- 1 pinch black pepper, as needed
For the Corn Salsa
- 4 corn on the cob
- 1 handful fresh cilantro
- 4 spring onions, white parts only, finely sliced
- 4 tablespoons feta cheese, crumbled
- 2 lime, juiced (for corn salsa)
- 4 tablespoons olive oil, (for corn salsa)
- 1 pinch salt, as needed
- 1 pinch black pepper, as needed
Instructions
- 1
In a large bowl, combine the grated garlic, cumin, smoked paprika, dried oregano, soy sauce, juice of 2 limes, 8 tablespoons of olive oil, black pepper, and a good pinch of salt. Whisk these ingredients together until well combined to form a marinade.
⏱️ 5 min - 2
Add the 4 chicken thighs (skin on, boneless) to the marinade and rub it all over the chicken, ensuring it's fully coated. Cover the bowl with plastic wrap and leave the chicken to marinate for at least 20 minutes in the fridge. For best results, marinate overnight.
⏱️ 5 min - 3
While the chicken marinates, prepare the Ají Verde. Add all the Ají Verde ingredients to a blender: 4 green chilies (or jalapeños), the green parts of 4 spring onions, 4 garlic cloves, 2 cups of fresh cilantro, a small handful of fresh mint, 2 halved avocados, 1 cup of Greek yogurt, the zest and juice of 2 limes, 4 tablespoons of olive oil, and salt and pepper to taste. Blend until the mixture is smooth and creamy.
⏱️ 10 min - 4
Taste the Ají Verde and adjust the lime or salt if needed. Set aside.
⏱️ 1 min - 5
When ready to cook, heat a large pan with a little olive oil over medium-high heat. Place the marinated chicken thighs skin-side down in the heated pan.
⏱️ 2 min - 6
Place a protein press (or a heavy object like another pan) on top of the chicken to ensure the skin gets golden and crisp. Cook undisturbed for about 8–10 minutes on the skin side.
⏱️ 10 min - 7
Flip the chicken thighs over. Continue to cook for another 4–5 minutes, basting the chicken with any leftover marinade from the bowl as it cooks to infuse more flavor.
⏱️ 5 min - 8
Once cooked through, remove the chicken from the pan and let it rest for a few minutes before slicing.
⏱️ 3 min - 9
While the chicken rests, prepare the corn salsa. Take the 4 corn on the cobs and char them directly over a stovetop flame, rotating them with tongs until lightly blackened in spots. Alternatively, you can char them in the hot pan after removing the chicken.
⏱️ 5 min - 10
Once charred, carefully cut the kernels off the cobs using a knife. Add the charred corn kernels to the same pan where the chicken was cooked, utilizing the leftover chicken fat and flavor. Stir the corn in the pan for 1-2 minutes.
⏱️ 2 min - 11
Transfer the cooked corn kernels to a bowl. Add a handful of fresh cilantro, the finely sliced white parts of 4 spring onions, the juice of 2 limes, 4 tablespoons of olive oil, and a pinch of salt and pepper to the corn. Toss all the ingredients together until well combined.
⏱️ 3 min - 12
Finish the corn salsa by crumbling 4 tablespoons of feta cheese into it and mixing gently.
⏱️ 1 min - 13
To assemble, spoon a generous layer of the prepared Ají Verde onto each plate. Place a portion of the corn salsa on top of the Ají Verde. Slice the rested crispy chicken thighs and arrange them on top of the corn salsa and Ají Verde. Optionally, garnish with extra lime wedges or a drizzle of chili oil.
⏱️ 3 min