Ingredients
Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs (about 4 – 5 thighs)
- 2 Tablespoons soy sauce
- 2 Tablespoons rice vinegar
- 1 Tablespoon sesame oil
- 1 1/2 Tablespoons honey
- 2 cloves garlic, minced or finely grated
- 1 inch piece fresh ginger, minced or finely grated
Bok Choy
- 4 baby bok choy, halved lengthwise
- 1 Tablespoon oil
- Salt and pepper, to taste
Instructions
- Marinate chicken: In a large zip-top bag, combine 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 1/2 tablespoons honey, minced garlic, and minced ginger. Add the chicken thighs, seal the bag, and marinate in the refrigerator for at least 20 minutes or up to 12 hours for more intense flavor.
- Preheat grill: Preheat your barbecue grill to medium-high heat, aiming for about 400°F to ensure optimal searing and cooking of the chicken.
- Grill chicken: Remove the chicken thighs from the marinade and place them on the hot grill. Cook for approximately 5 minutes on each side or until the internal temperature reaches 165°F, ensuring the chicken is fully cooked yet juicy. After grilling, let the chicken rest for 5 minutes to allow juices to redistribute.
- Grill bok choy: Optionally brush the halved baby bok choy with 1 tablespoon oil and season with salt and pepper. Place them on the grill and cook for 2 to 3 minutes per side until slightly charred and tender.
Notes
- For best flavor, marinate the chicken overnight in the refrigerator.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F internally.
- You can substitute the baby bok choy with other greens like napa cabbage or kale if desired.
- If you don’t have a grill, this recipe can be adapted for a grill pan on the stovetop.
- Adjust honey quantity depending on your preferred sweetness level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
