Llajua-Glazed Chicken Thighs with Charred Corn

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs coated in a vibrant, spicy-sweet llajua glaze and served with smoky charred corn for a flavorful Bolivian-inspired meal. This Bolivian-inspired chicken recipe, ready in about 40 minutes, pairs chicken thighs, tomatoes, serrano peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Bolivian cuisine 350 cal/serving

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Ingredients

680g, bone-in, skin-on chicken thighs
300g, chopped tomatoes
2, seeded serrano peppers
50g, finely chopped onion
2 tbsp, finely chopped parsley
1/2 tsp salt
1 tbsp olive oil
1/2 tsp garlic powder
1/4 tsp paprika
150g, fresh corn kernels
to taste salt
to taste pepper

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Instructions

Step 1: Prepare the llajua sauce: Place 300g chopped tomatoes, 2 seeded serrano peppers, 50g finely chopped onion, 2 tbsp fresh parsley, and 1/2 tsp sea salt into a blender. Blend on high for 30 seconds until smooth. With the blender running on low, slowly pour in 1 tbsp olive oil through the feed tube until emulsified.
Step 2: Pat the chicken thighs dry and season with 1/2 tsp garlic powder, 1/4 tsp paprika, and salt and pepper to taste.
Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 10 minutes until golden and crispy. Flip and cook for 5 minutes until the internal temperature reaches 165°F (74°C).
Step 4: While the chicken cooks, heat a separate skillet over medium-high heat. Add 1 tbsp olive oil (or the oil from the chicken skillet) and the 150g corn kernels. Cook for 5-7 minutes, stirring occasionally, until charred in spots.
Step 5: Remove the chicken from the skillet and let rest for 5 minutes. Brush the chicken with 1/4 cup of the prepared llajua sauce. Serve with the charred corn and a drizzle of the remaining llajua.