roasted Peruvian Chicken Thighs w/ Grilled Feta Corn Salad

WHAT YOU NEED:

Chicken:

  • Chicken thighs (boneless&skin on)

  • 2 garlic cloves, grated

  • 1 tsp cumin

  • 1 tsp smoked paprika

  • 1/2 tsp dried oregano

  • 2 tbsp soy sauce

  • Juice of half a lime

  • Olive oil

  • Salt+pepper

Warm Feta+Corn Salad:

  • Corn on the cob

  • Coriander

  • Green onion finely sliced (white parts only)

  • Crumbled feta

  • Juice of a lime

  • Olive oil

  • Salt+pepper

Verde Sauce:

  • 1 jalapeño

  • 1 green onion (green parts only)

  • 1 garlic clove

  • 1/2 cup coriander

  • Small handful of mint

  • 1/2 an avocado

  • 1/4 cup greek yogurt

  • Zest & Juice of 1/2 a lime

  • Olive oil

  • Salt+pepper

How to make it:

Chicken,

  • In a bowl mix garlic, cumin, smoked paprika, oregano, soy sauce, olive oil, black pepper & salt and rub all over the chicken thigh. Leave for at least 20 minutes (or overnight) to marinate.

  • In a heated pan with olive oil, place the chicken skin side down and apply pressure with some kind of flat surface (bottom of another pan or a lil metal press thing) to get the skin golden & crisp, about 8–10 minutes.

  • Flip & cook another 4–5 minutes and baste the chicken in the leftover marinade.

  • After removing from heat, let rest for a few minutes before slicing.

Verde Sauce,

  • Add all the ingredients to a blender & blend until smooth

  • Taste and adjust lime or salt if needed.

Warm Feta+Corn Salad,

  • Char the corn on the stove top flame.

  • Once cooled, cut the kernels off the cob.

  • Cook the loose corn in the same pan with the leftover chicken fat.

  • Remove from the heat and toss with coriander, spring onion, lime juice, salt & pepper. Add some crumbled feta on top.