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Asian Grilled Chicken and Bok Choy


For the Chicken:
– 3/4 cup soy sauce (I use low sodium)
– 1/3 cup (packed) dark brown sugar
– 2 tbsp fresh ginger, peeled and chopped
– 4 large garlic cloves, chopped
– 3 lbs boneless chicken thighs (though you can use as little as 1 lb.)

For the Boy Choy:
– 1 baby Bok Choy, cut into quarters vertically, keeping the stem intact
– 3 tbsp soy sauce
– 1 tsp brown sugar
– 2 garlic cloves, chopped
– 2 tsp chili oil (or 2 tsp peanut oil + 1/2 tsp red pepper flakes)

Garnish (optional): sesame seeds, thinly sliced scallions


1. For the chicken: Whisk all ingredients (except chicken) in a shallow baking dish large enough to hold all chicken in single layer. Add chicken, turn to coat and marinate for at least 15 min, or up to 3 hours, covered and in the fridge. Remove from fridge 15 min prior to grilling.

2. Preheat grill on high. Meanwhile, place the Bok Choy in a shallow dish with 1 tbsp of water. Cover partially and ‘steam’ in the microwave for 2-4 min until slightly tender. Whisk remaining ingredients in a measuring cup.

3. Drain the Bok Choy and add 1/2 the sauce, turn to coat and cover to continue steaming while chicken cooks. Reserve remaining sauce to baste during grilling.

4. Remove chicken from marinade and grill on high heat for 4-5 min/side until cooked through. Discard marinade. After flipping the chicken, add Bok Choy to the grill and grill for 5 min, turning a few times to get grill marks on all sides. Baste with sauce before turning.

5. Serve with Jasmine rice and garnished with sesame seeds and scallions if desired. Enjoy!