These Hot Honey Peruvian Chicken Thighs and Herb Sauce Bowls are crispy, juicy, herby, and perfectly sweet and spicy—ideal for an easy weeknight dinner or meal prep.
With seasoned air fryer chicken thighs, fresh greens in a maple vinaigrette, roasted sweet potatoes, and a vibrant parsley sauce, every bite is packed with bold flavor. And the hot honey drizzle? Total game-changer.
Why You Should Make This Bowl
- Simple & Nourishing: It’s packed with protein, healthy fats, and complex carbs.
- Flavor Bomb: Crispy chicken, tangy parsley sauce, and spicy-sweet honey in every bite.
- Naturally Gluten & Dairy-Free: Perfect for many dietary needs.
- Meal Prep Friendly: Everything stores well for 3–4 days.
If you love this recipe, you might be interested in my air-fried honey mustard chicken.
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Hot Honey Peruvian Chicken Thighs Ingredients
- Chicken thighs
- Garlic pepper
- Sea salt
- Dried oregano
- Onion powder
- Parsley
- Garlic
- Lemon juice
- Water
- Avocado oil
- Spring mix
- Apple cider vinegar
- Olive oil
- Maple syrup
- Sweet potato
- Hot honey
See recipe card for quantities.
Storage Tips
- Store components separately in airtight containers.
- Chicken and sweet potatoes last 3–4 days in the fridge.
- Parsley sauce keeps well for 2–3 days.
- Reheat chicken in the air fryer or oven to maintain crispiness.
Ingredient Substitutions
- Chicken: Try this with salmon or tofu for a pescatarian/plant-based option.
- Greens: Baby kale or arugula would be great here.
- Sweet Potato: Swap with butternut squash or even roasted carrots.
- Hot Honey: Can’t find it? Mix raw honey with a dash of chili flakes or cayenne.
Health Benefits
- Parsley: Rich in antioxidants and vitamin C; supports digestion and detox.
- Chicken Thighs: A great source of protein and iron.
- Sweet Potatoes: Loaded with fiber, vitamin A, and slow-digesting carbs.
- Apple Cider Vinegar: Supports blood sugar balance and digestion.
- Avocado Oil: A heart-healthy fat with anti-inflammatory properties.
Hot Honey Peruvian Chicken Thighs – Top Tip
Blend the parsley herb sauce in a Vitamix to ensure the sauce is super smooth.
FAQ
Can I make this ahead of time?
Absolutely! Prep everything and store separately. Reheat chicken and sweet potato just before serving.
Is it spicy?
The hot honey adds a mild kick, but you can adjust the spice level to your liking.
Can I bake the chicken instead of air frying?
Yes! Bake at 400°F for about 30–35 minutes, flipping halfway through.
Is this recipe kid-friendly?
Totally! Just skip or tone down the hot honey if needed.
Other Lunch ideas
📖 Recipe
Hot Honey Peruvian Chicken Bowls with Parsley Dipping Sauce
With seasoned air fryer chicken thighs, fresh greens in a maple vinaigrette, roasted sweet potatoes, and a vibrant parsley sauce, every bite is packed with bold flavor. And the hot honey drizzle? Total game-changer.
Ingredients
For the Chicken Thighs (Serves 2):
- 1 lb chicken thighs bone-in or boneless, skin-on optional
- 1 teaspoon garlic pepper or ½ teaspoon garlic powder + ½ teaspoon black pepper
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
For the Parsley Dipping Sauce:
- 1 bunch parsley about 1 cup packed
- 1 garlic clove
- Juice of 1 lemon about 2–3 tbsp
- ¼ cup water add more if you want it thinner
- 2 tablespoon avocado oil
- Salt and pepper to taste
For the Salad Base:
- 4 cups spring mix or greens of choice
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- Salt and pepper to taste
Toppings:
- 1 medium sweet potato peeled and cubed
- 2 teaspoon avocado oil for roasting sweet potato
- Drizzle of hot honey about 1–2 teaspoon per bowl
- 1 Chopped Mini cucumber
Instructions
- Pat chicken dry and season with garlic pepper, salt, oregano, and onion powder. Rub seasoning evenly over each piece.
- Place chicken in the air fryer at 380°F for 10 minutes. Flip and cook for another 10 minutes until golden and cooked through (internal temp should be 165°F).
- Make the Parsley Sauce: Add parsley, garlic, lemon juice, avocado oil, water, salt, and pepper to a blender (I used a Vitamix). Blend until smooth and creamy. Add more water for a thinner consistency if needed.
- Prepare the Salad Base: In a large bowl, toss spring mix with apple cider vinegar, olive oil, maple syrup, salt, and pepper. Mix well and taste to adjust.
- Cook the Sweet Potato: Toss sweet potato cubes with 2 teaspoon avocado oil and a pinch of salt. Air fry at 400°F for 12–15 minutes or roast in the oven until tender and golden.
- Build Your Bowl: Start with the salad and sweet potato. Top with crispy chicken thighs, spoon over parsley dipping sauce, and finish with a generous drizzle of hot honey.
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