Crispy Peruvian Chicken with Ají Verde and Corn Salsa

Ingredients

• 1 Chicken thigh (skin-on, boneless)
• 2 Garlic cloves (grated, for chicken marinade)
• 1 tsp Cumin
• 1 tsp Smoked paprika
• 0.5 tsp Dried oregano
• 2 tbsp Soy sauce
• 0.5 Lime juice (from half a lime, for chicken marinade)
• 2 tbsp Olive oil (for chicken marinade)
• 1 tbsp Black pepper
• Salt (good pinch, for chicken marinade)
• 1 Green chilli (or jalapeño; use less for less heat)
• 1 Spring onion (divided: green parts for Ají Verde, white parts for salsa)
• 1 Garlic clove (for Ají Verde)
• 0.5 cup Coriander (for Ají Verde)
• 1 handful Mint (small handful, for Ají Verde)
• 0.5 Avocado (for Ají Verde)
• 0.25 cup Greek yoghurt (for Ají Verde)
• 0.5 Lime (zest and juice, for Ají Verde)
• 1 tbsp Olive oil (for Ají Verde)
• 1 Corn on the cob
• 1 handful Coriander (for Corn Salsa)
• 1 tbsp Feta cheese (crumbled)
• 0.5 Lime juice (from half a lime, for Corn Salsa)
• 1 tbsp Olive oil (for Corn Salsa)

Steps

1. 1

   In a medium bowl, combine the grated garlic, cumin, smoked paprika, dried oregano, soy sauce, 2 tablespoons of olive oil, black pepper, and a good pinch of salt. Whisk until well combined.

2. 2

   Rub the marinade thoroughly over the chicken thigh. Cover and refrigerate for at least 20 minutes, or overnight for maximum flavor.

3. 3

   Prepare the Ají Verde: In a blender or food processor, combine the green chilli, green parts of the spring onion, garlic clove, 1/2 cup coriander, mint, avocado, Greek yogurt, lime zest, lime juice, and 1 tablespoon of olive oil. Blend until completely smooth. Taste and adjust with more salt, pepper, or lime juice if needed.

4. 4

   Heat a pan over medium-high heat with a little olive oil. Place the chicken thigh skin-side down in the pan. Use a protein press (or a heavy skillet) to press the chicken down, ensuring maximum contact for crispy skin. Cook for 8–10 minutes until the skin is deep golden and crisp.

5. 5

   Flip the chicken and cook for another 4–5 minutes. During this time, baste the chicken with any leftover marinade from the bowl. Once cooked through, remove from the pan and let it rest for a few minutes before slicing.

6. 6

   While the chicken rests, char the corn on the cob directly over a stovetop flame until blackened in spots. Carefully cut the kernels off the cob.

7. 7

   Sauté the corn kernels in the same pan used for the chicken to soak up the rendered chicken fat and fond. Toss the warm corn with a handful of coriander, the white parts of the spring onion, lime juice, olive oil, salt, and pepper. Finish by folding in the crumbled feta.

8. 8

   Slice the chicken and serve alongside the corn salsa and a generous drizzle of Ají Verde sauce.

Notes

If you don't have a protein press, you can use a heavy cast iron skillet or a small pot weighted down with a can to press the chicken skin into the pan. For the corn, if you don't have a gas stove, you can char the corn in a dry cast iron pan over high heat.

Nutrition per serving

• main
• chicken
• Peruvian
• budget-friendly
• high-protein
• pan-fried
• dinner