Ingredients

For the Chicken

• 1.5 lbs / 680 g boneless skinless chicken thighs

• 3 tbsp / 45 ml olive oil

• 6 cloves garlic, minced

• 1 lime, juiced

• 1 tbsp smoked paprika

• 1 tbsp chili powder

• 2 tsp cumin

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp oregano

• 2 tsp salt

• 1 tsp black pepper

For the Street Corn

• 30 oz / 850 g corn kernels (or 4 cobs)

• ⅓ cup / 53 g red onion, finely diced

• 1 jalapeño, diced and deseeded

• ½ avocado, cubed

• ¼ cup / 15 g fresh cilantro, chopped

• ⅓ cup / 45 g cotija cheese, crumbled

• ¼ cup / 60 g Greek yogurt

• ¼ cup / 60 g mayonnaise

• ½ lime, juiced

• 2 tsp chile lime seasoning

• 1 tsp salt

• 1 tsp black pepper

For the Aji Verde

• ½ cup / 120 g Greek yogurt

• ½ cup / 120 g mayonnaise

• 1 small jalapeño, deseeded

• 1½ cups / 36 g fresh cilantro, leaves and stems

• 4–5 cloves garlic

• 2 tsp black pepper

• 1 tsp salt

• 1 lime, juiced

For the Cilantro Rice

• 2 cups / 370 g long grain white rice

• 2 tbsp / 30 ml olive oil

• ¼ cup / 15 g fresh cilantro, chopped

• Splash of lime juice

For Garnish

• Extra cotija cheese

• Fresh cilantro

Method

1. Marinate the Chicken: Combine the chicken with the olive oil, garlic, lime juice, and all the chicken spices. Mix well and marinate for as long as possible.

2. Char the Corn: Heat a skillet over high heat with a splash of neutral oil. Add the corn and char for 5–7 minutes. Transfer to a bowl and mix with all remaining street corn ingredients. Refrigerate until ready to serve.

3. Make the Aji Verde: Add all aji verde ingredients to a blender or food processor and blend until smooth and vibrant green. Set aside.

4. Cook the Rice: Cook the rice according to package instructions. Once done, fluff with olive oil, chopped cilantro, and a splash of lime juice.

5. Cook the Chicken: Heat a large pan over medium-high heat with a drizzle of olive oil. Add the chicken in batches and cook for 6–8 minutes per side until golden and cooked through. Set aside.

6. Assemble: Divide the rice into bowls. Top with the chicken, street corn salad, a generous drizzle of aji verde, extra cotija, and fresh cilantro.

Additional Notes

• Stainless Steel Pan Management: Starting skin-on chicken in a cold stainless steel pan helps render fat slowly, though acidic or wet marinades (such as lime juice and oil) can seep beneath the skin and cause sticking. For cleaner releasing, keep wet marinades strictly on the flesh side while leaving the skin completely dry and salted.

• Pan Crowding: Cooking in smaller batches prevents overcrowding, which reduces steam production and allows the skin to brown and crisp more effectively.

• Flavor Profile Upgrades: Incorporating avocado, spices, and cotija cheese instead of feta elevates the street corn salad with a rich texture and authentic flavor.

• Sauce Consistency: Aji verde provides a vibrant, creamy balance to the spiced chicken and charred corn; ensure the cilantro stems and leaves are blended thoroughly until completely smooth.