Crispy Peruvian Chicken with Ají Verde and Corn Salsa
Dive into a flavor-packed adventure with our Crispy Peruvian Chicken, perfectly seared to golden perfection! Topped with a zesty ají verde sauce that packs a punch and complemented by a vibrant charred corn salsa, this dish is a delightful explosion of textures and tastes that will leave you craving more. Get ready to impress your taste buds!
Prep
15
min
Cook
30
min
Serves
1
people
Level
intermediate
📝 Ingredients
Serves 1🥬Fresh Produce(10)
- 1/2 an avocado
- 1 corn on the cob
- 2 garlic cloves, grated
- 1 garlic clove
- Zest & Juice of 1/2 a lime
- Juice of half a lime
- ½ lime, juice
- Small handful of mintoptional
- 1 spring onion, green parts only
- Spring onion, finely sliced - white parts only
🥩Meat & Seafood(1)
- 1 chicken thigh, skin on boneless
🥛Dairy & Eggs(1)
- 1 tbsp crumbled feta (15 ml)
🫙Pantry Staples(2)
- 2 tbsp olive oil (30 ml)
- 1 tbsp olive oil (15 ml)
🧂Spices & Seasonings(9)
- 1 tbsp black pepper (15 ml)
- 1/2 cup coriander (120 ml)
- Handful of Coriander
- 1 tsp cumin (5 ml)
- 1/2 tsp dried oregano (2.5 ml)
- Good pinch of salt
- Salt & pepper
- Pinch of Salt & pepper
- 1 tsp smoked paprika (5 ml)
🍯Sauces & Condiments(1)
- 2 tbsp soy sauce (30 ml)
📦Other(2)
- 1/4 cup greek yoghurt (60 ml)
- 1 green chilli (or jalapeño, which is preferred and less if you want less spicy)optionaljalapeño
👨🍳 Instructions
- 1
In a bowl mix garlic, cumin, smoked paprika, oregano, soy sauce, olive oil, black pepper & salt. Rub all over the chicken thigh, leave for at least 20 minutes (or overnight if organised).
- 2
Add all the ingredients for ají verde to a blender & blend until smooth. Taste and adjust lime or salt if needed.
- 3
In a heated pan with olive oil, place the chicken skin-side down with a protein press to get the skin golden & crisp, about 8–10 minutes. Flip & cook another 4–5 minutes basting the chicken in the leftover marinade. Rest for a few minutes before slicing.
- 4
Char the corn on the stove top flame, cut the kernels off the cob then cook in the chicken fat. Toss with coriander, spring onion, lime juice, salt & pepper, finishing with feta.
💡 Pro Tips
- ✓Cook chicken skin-side down at medium heat (325-350°F) for 8-10 minutes without moving it - the collagen needs time to render into gelatin and create that signature crackling texture.technique325-350°F
- ✓Marinate chicken for minimum 20 minutes but ideally 4-24 hours because the soy sauce's sodium breaks down proteins while cumin and paprika compounds penetrate deeper with time.timing4-24 hours optimal
- ✓Char corn directly over open flame until 20-30% of kernels show black spots - this Maillard reaction creates smoky compounds that complement the ají verde's bright acidity.technique20-30% charred surface
- ✓Rest cooked chicken thighs for 3-5 minutes before slicing so internal juices redistribute and temperature equalizes to 165°F throughout without overcooking.timing3-5 minutes, 165°F
- ✓Use a protein press or heavy skillet to maintain constant skin contact with pan surface - this ensures even heat transfer and prevents curling that creates uneven browning.equipment
Share this recipe
Prep
15
min
Cook
30
min
Serves
1
people
Level
intermediate
Share this recipe
Crispy Peruvian Chicken with Ají Verde and Corn Salsa
Dive into a flavor-packed adventure with our Crispy Peruvian Chicken, perfectly seared to golden perfection! Topped with a zesty ají verde sauce that packs a punch and complemented by a vibrant charred corn salsa, this dish is a delightful explosion of textures and tastes that will leave you craving more. Get ready to impress your taste buds!
📝 Ingredients
Serves 1🥬Fresh Produce(10)
- 1/2 an avocado
- 1 corn on the cob
- 2 garlic cloves, grated
- 1 garlic clove
- Zest & Juice of 1/2 a lime
- Juice of half a lime
- ½ lime, juice
- Small handful of mintoptional
- 1 spring onion, green parts only
- Spring onion, finely sliced - white parts only
🥩Meat & Seafood(1)
- 1 chicken thigh, skin on boneless
🥛Dairy & Eggs(1)
- 1 tbsp crumbled feta (15 ml)
🫙Pantry Staples(2)
- 2 tbsp olive oil (30 ml)
- 1 tbsp olive oil (15 ml)
🧂Spices & Seasonings(9)
- 1 tbsp black pepper (15 ml)
- 1/2 cup coriander (120 ml)
- Handful of Coriander
- 1 tsp cumin (5 ml)
- 1/2 tsp dried oregano (2.5 ml)
- Good pinch of salt
- Salt & pepper
- Pinch of Salt & pepper
- 1 tsp smoked paprika (5 ml)
🍯Sauces & Condiments(1)
- 2 tbsp soy sauce (30 ml)
📦Other(2)
- 1/4 cup greek yoghurt (60 ml)
- 1 green chilli (or jalapeño, which is preferred and less if you want less spicy)optionaljalapeño
👨🍳 Instructions
- 1
In a bowl mix garlic, cumin, smoked paprika, oregano, soy sauce, olive oil, black pepper & salt. Rub all over the chicken thigh, leave for at least 20 minutes (or overnight if organised).
- 2
Add all the ingredients for ají verde to a blender & blend until smooth. Taste and adjust lime or salt if needed.
- 3
In a heated pan with olive oil, place the chicken skin-side down with a protein press to get the skin golden & crisp, about 8–10 minutes. Flip & cook another 4–5 minutes basting the chicken in the leftover marinade. Rest for a few minutes before slicing.
- 4
Char the corn on the stove top flame, cut the kernels off the cob then cook in the chicken fat. Toss with coriander, spring onion, lime juice, salt & pepper, finishing with feta.
💡 Pro Tips
- ✓Cook chicken skin-side down at medium heat (325-350°F) for 8-10 minutes without moving it - the collagen needs time to render into gelatin and create that signature crackling texture.technique325-350°F
- ✓Marinate chicken for minimum 20 minutes but ideally 4-24 hours because the soy sauce's sodium breaks down proteins while cumin and paprika compounds penetrate deeper with time.timing4-24 hours optimal
- ✓Char corn directly over open flame until 20-30% of kernels show black spots - this Maillard reaction creates smoky compounds that complement the ají verde's bright acidity.technique20-30% charred surface
- ✓Rest cooked chicken thighs for 3-5 minutes before slicing so internal juices redistribute and temperature equalizes to 165°F throughout without overcooking.timing3-5 minutes, 165°F
- ✓Use a protein press or heavy skillet to maintain constant skin contact with pan surface - this ensures even heat transfer and prevents curling that creates uneven browning.equipment