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Soy Glazed Peruvian Grilled Chicken Thighs with Green Sauce

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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 cloves garlic minced or grated
  • 1" fresh ginger grated

For the Green Sauce

  • 2 cloves garlic
  • ½ cup plain greek yogurt or mayonnaise
  • 2 cups fresh cilantro
  • 2 Jalapeños seeds removed
  • cup parmesan grated
  • juice of 1 lime


  • 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!