Crispy Peruvian Chickenwith Aji Verde and Charred Corn Salsa

In a bowl, combine minced garlic, smoked paprika, cumin, dried oregano, salt, black pepper, soy sauce, olive oil, and lime juice to create the chicken marinate.

Coat the chicken thighs with the marinate, cover, and refrigerate for at least 30 minutes.

While the chicken marinates, prepare the Aji Verde:

Place the avocado pieces into a blender cup.

Add the chopped mint leaves to the blender.

Grind a pinch of salt into the blender cup using a wooden grinder.

Blend avocado, mint, lime juice, and salt until smooth and creamy.

Heat a skillet over medium-high heat and add a splash of olive oil.

Place the marinated chicken skin side down, press lightly with a protein press or a heavy pan, and cook until the skin is deeply golden and crisp, about 5–6 minutes.

Flip the chicken, baste with leftover marinate, and cook until the internal temperature reaches 165°F (about 5–6 more minutes).

Remove the chicken from the skillet and let it rest for a few minutes.

In the same skillet, add the corn kernels and cook over high heat until they are charred and slightly blistered, about 4–5 minutes.

Stir in chopped spring onion, lime juice, olive oil, coriander, salt, and pepper.

Finish the corn salsa with crumbled feta cheese.

Plate a smooth layer of Aji Verde as a base on each serving plate.

Spread the charred corn salsa on top of the Aji Verde.

Place a piece of crispy chicken on top of the salsa.

Spoon any pan juices or remaining marinade over the chicken for extra flavor.

Serve immediately, optionally garnished with extra mint or lime wedges.