Soy Glazed Peruvian Grilled Chicken Thighs with Green Sauce
These Grilled Peruvian Chicken Thighs have those crispy skins, tender meat inside, and tossed in a sticky soy glaze for an easy family dinner recipe!
PREP:
15
MINS
HOURS
COOK:
15
MINS
HOURS
TOTAL:
30
Ingredients
Servings: 4
For the Chicken:
- BUBBL’R Pomegranate Acai Refresh’r, for serving
- 2 lb. Chicken Thighs, boneless and (optional) skin on
- 2 tbsp. Cornflour, or all purpose flour
- 2 tbsp. Olive Oil
- 5 tbsp. Honey
- 4 tbsp. Soy Sauce
- 3 Garlic Cloves, minced or grated
- 1” Fresh Ginger, grated
For the Green Sauce:
- 2 Garlic Cloves
- ½ cup Plain Green Yogurt, or mayonnaise
- 2 cups Fresh Cilantro
- 2 Jalapenos, seeds removed
- 1/3 cup Parmesan, grated
- Juice of 1 Lime
Instructions
- Preheat the grill to 450F.
- In a large bowl, combine the chicken thighs, cornflour, and olive oil. Toss until well combined.
- Add to the heated grill to cook 5-6 minutes on each side, until almost fully cooked.
- In the meantime, combine the honey, soy sauce, minced garlic, and grated ginger in a small saucepan. Bring to a boil over medium high heat then let simmer 5-10 minutes, until thickened.
- (Optional) You can also let the chicken marinate in the sauce 30 minutes to overnight before grilling.
- Either brush the sauce over the chicken thighs, or toss in the sauce until well coated, then place back on the grill for another 3-4 minutes, until crispy, caramelized, and fully cooked.
- To make the sauce, combine all ingredients in a high speed blender to pulse until smooth.
- Enjoy the grilled chicken with the green sauce and BUBBL’R Pomegranate Acai Refresh’r for a complimentary refreshment!
Like the recipe? Leave a comment!