Crispy Peruvian Chicken with Aji Verde and Charred Corn Salsa
This Peruvian-inspired chicken dish pairs smoky, crispy thighs with a creamy avocado‑mint aji verde and a bright, charred corn salsa. The bold spices and fresh lime give it a vibrant, spicy kick, while the feta adds a salty finish. It’s a quick, budget‑friendly dinner that feels indulgent and restaurant‑quality.
Maker: Lucy Rosenberg | Food Lover
From: Instagram(view original)
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Ingredients
- 4 piece chicken thighs
- 3 clove garlic
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 2 tbsp soy sauce
- 0.5 piece lime
Aji Verde
- 0.5 piece avocado
- 1 tbsp mint
- 1 tbsp lime juice
- a pinch salt
Charred Corn Salsa
- 2 cup corn kernels
- 2 piece spring onion
- 1 tbsp lime juice
- 1 tbsp olive oil
- 1 tbsp coriander
- to taste salt
- to taste pepper
- 1/2 cup feta cheese
Instructions
- 1In 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.
- 2Coat the chicken thighs with the marinate, cover, and refrigerate for at least 30 minutes.
- 3While the chicken marinates, prepare the Aji Verde:
- 4Place the avocado pieces into a blender cup.
- 5Add the chopped mint leaves to the blender.
- 6Grind a pinch of salt into the blender cup using a wooden grinder.
- 7Blend avocado, mint, lime juice, and salt until smooth and creamy.
- 8Heat a skillet over medium-high heat and add a splash of olive oil.
- 9Place 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.
- 10Flip the chicken, baste with leftover marinate, and cook until the internal temperature reaches 165°F (about 5–6 more minutes).
- 11Remove the chicken from the skillet and let it rest for a few minutes.
- 12In the same skillet, add the corn kernels and cook over high heat until they are charred and slightly blistered, about 4–5 minutes.
- 13Stir in chopped spring onion, lime juice, olive oil, coriander, salt, and pepper.
- 14Finish the corn salsa with crumbled feta cheese.
- 15Plate a smooth layer of Aji Verde as a base on each serving plate.
- 16Spread the charred corn salsa on top of the Aji Verde.
- 17Place a piece of crispy chicken on top of the salsa.
- 18Spoon any pan juices or remaining marinade over the chicken for extra flavor.
- 19Serve immediately, optionally garnished with extra mint or lime wedges.
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Frequently asked questions
- How long does it take to make Crispy Peruvian Chicken with Aji Verde and Charred Corn Salsa?
- About 45 minutes in total: 20 minutes of prep and 25 minutes of cooking.
- How many servings does this Crispy Peruvian Chicken with Aji Verde and Charred Corn Salsa recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Crispy Peruvian Chicken with Aji Verde and Charred Corn Salsa recipe come from?
- It was shared by Lucy Rosenberg | Food Lover on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.