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Ingredients
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Chicken & Marinade
Crispy Quinoa Topping
Aji Mirasol Sauce (optional finishing)
Garnish & Serving
Method
Chicken & Marinade
- 1
Prepare marinade
In a bowl whisk together 4 tbs aji mirasol paste, minced garlic, 2 tbs lime juice, 3 tbs olive oil, smoked paprika, ground cumin, 1.5 tsp salt and 0.75 tsp black pepper until smooth.
- 2
Marinate chicken
Pat the chicken thighs dry. Place them in a shallow dish or zip-top bag and pour the marinade over, massaging to coat evenly. Refrigerate for at least 1 hour, preferably 3–6 hours. Remove from fridge 20 minutes before cooking to come toward room temperature.
- 3
Roast or pan-sear
Preheat oven to 200°C (400°F) if roasting. Heat a large ovenproof skillet over medium-high heat. Add 1 tbs olive oil and sear chicken thighs skin-side down until deeply golden and crisp, 6–8 minutes. Flip and sear 2 minutes more. For oven finish: transfer skillet to the preheated oven and roast until internal temperature reaches 74°C (165°F), about 10–12 minutes depending on size. For stove-top finish: reduce heat to medium-low, cover, and cook until done, about 12–15 minutes, flipping once. Rest chicken 5 minutes before serving.
Crispy Quinoa Topping
- 4
Rinse and dry quinoa
Rinse 3 tbs quinoa thoroughly under cold water to remove bitterness, then spread on a clean kitchen towel or paper towel to dry for 10 minutes.
- 5
Fry quinoa
Heat 1/2 cup vegetable oil in a small heavy-bottomed skillet over medium-high heat until shimmering but not smoking (around 180°C/355°F). Add the dried quinoa in a single layer; it will sizzle immediately. Fry, stirring or shaking the pan frequently, until the quinoa puffs and turns golden brown, about 2–3 minutes. Use a slotted spoon to transfer puffed quinoa to a paper towel-lined plate and immediately sprinkle with 1/4 tsp sea salt. Let cool — it will crisp further as it cools.
- 6
Store and finish
Keep the crispy quinoa at room temperature until ready to garnish the chicken. Use within same day for best crunch.
Aji Mirasol Sauce (optional finishing)
- 7
Mix sauce
Whisk together 2 tbs aji mirasol paste, 4 tbs mayonnaise and 1 tbs lime juice until smooth. If too thick, add up to 1 tsp water to reach desired consistency. Season with 1/4 tsp salt to taste.
- 8
Adjust
Taste and adjust acidity or heat with more lime or aji mirasol if desired. Keep refrigerated until serving; bring to room temperature before plating for easier drizzling.
Assembly & Serving
- 9
Plate chicken
Place rested chicken thighs on plates skin-side up. Spoon or drizzle aji mirasol sauce over or alongside each piece (optional).
- 10
Garnish
Sprinkle a generous pinch (about 1–2 tbs) of the crispy quinoa over each chicken thigh for texture. Scatter chopped cilantro over the top and serve with lime wedges on the side. Squeeze lime over chicken just before eating.