PERUVIAN-STYLE CHICKEN + CREAMY CILANTRO SAUCE
Ingredients – Chicken
• 4 chicken thighs
• ¼ cup coconut aminos
• 1 tsp garlic powder
• 1 tbsp red wine vinegar
• 2 tsp paprika
• 1 tsp ground cumin
• ½ tsp dried oregano
• 1 tbsp olive oil
• ¾ tsp salt
Ingredients – Sweet Potatoes
• 2 medium sweet potatoes, cubed
• Olive oil
• Salt
• Paprika
Ingredients – Creamy Cilantro Sauce
• ⅔ cup full-fat Greek yogurt
• ¼ cup Île de France goat cheese
• 2 cloves garlic
• 1 jalapeño, seeds removed
• 2 green onions, green parts only
• 1 packed cup fresh cilantro (leaves only)
• Juice of 1 lime
• 2 tbsp olive oil
• ¼ tsp salt
Directions
1. In a bowl, whisk coconut aminos, garlic powder, red wine vinegar, olive oil, paprika, cumin, oregano, and salt.
2. Add chicken and toss to coat. Marinate at least 30 minutes.
3. If marinating in a cook-safe container, add directly to stove top to cook over medium heat. Otherwise in preferred pan, heat olive oil then add marinated chicken.
4. Flipp as needed, until deeply browned and cooked through. Remove from heat.
Sweet Potatoes
5. Preheat oven to 350°F.
6. Toss cubed sweet potatoes with olive oil, salt, and paprika.
7. Roast for 30 minutes, flipping once, until tender and lightly caramelized.
Cilantro Sauce
8. Add Greek yogurt, goat cheese, garlic, jalapeño, green onions, cilantro, lime juice, olive oil, and salt to a blender.
9. Blend until completely smooth.
10. Transfer to a squeeze bottle and chill briefly if desired.
Serve the chicken with roasted sweet potatoes and drizzle generously with cilantro sauce. Sourdough on the side for my husband 🤍 #peruvianchicken #healthychickenrecipe #chickendinner #marinatedchicken #glutenfreedinner
One of the best things about this Peruvian-style chicken recipe is how the marinade infuses the chicken thighs with deep, vibrant flavors from spices like paprika, cumin, and oregano balanced by the tang of red wine vinegar and the slight sweetness of coconut aminos. Marinating for at least 30 minutes allows the meat to absorb the complex seasoning, resulting in juicy and tender chicken. For an added touch, roasting sweet potatoes alongside the chicken creates a naturally sweet and slightly caramelized side that complements the savory meat perfectly. The use of paprika and salt on the sweet potatoes enhances their flavor and ties the components together nicely. The creamy cilantro sauce is a standout element that really elevates this dish. Combining rich full-fat Greek yogurt with the tangy bite of Île de France goat cheese creates a silky texture and depth of flavor. The fresh jalapeño, garlic, and green onions add a zesty kick, while the lime juice brightens the overall taste. Blending all ingredients until smooth results in a sauce that is fresh, spicy, and cooling all at once. From personal experience, this meal is incredibly satisfying and versatile. It works beautifully for a weekday dinner or a weekend gathering. The recipe accommodates dietary preferences by being naturally gluten-free and protein-rich. Serving it with crusty sourdough bread or even a side salad rounds out the meal. For anyone wanting to customize, you can easily switch chicken thighs for breasts or add extra veggies like bell peppers or onions to the roasting pan to enhance the dish. This recipe also reheats well, making leftovers just as enjoyable. Overall, this Peruvian-inspired meal combines vibrant spices, fresh herbs, and creamy sauce components to create an unforgettable dinner that’s simple yet full of flavor.
