Chicken, Mushroom, and Bok Choy Kebabs

Submitted by Vicki Kaye

"This is from Gourmet magazine. We tried it the day after Thanksgiving to give us a buffer before diving into the leftovers. It gave us a deliciously different taste from the sweet potato/stuffing/turkey in our mouths, and an unusual grill experience as well. Enjoy!"

 

• Ready In: 4hrs
• Ingredients: 10
• Yields: 14 skewers
• Serves: 6

ingredients

• 3 large garlic cloves
• 1⁄2 cup reduced sodium soy sauce
• 1⁄3 cup dry sherry
• 1⁄4 cup packed brown sugar
• 1 tablespoon finely grated peeled ginger
• 2 teaspoons toasted sesame oil
• 1 1⁄2 lbs boneless skinless chicken thighs, cut into 2-inch pieces
• 1 lb baby bok choy (5-6 heads)
• 1⁄2 lb large cremini mushroom, stems trimmed flush with caps
• 1⁄2 cup vegetable oil

directions

1. Soak 14 (12-inch) wooden skewers, soaked in water 30 minutes.
2. Mince and mash garlic to a paste with a pinch of salt.
3. Boil soy sauce, Sherry, and brown sugar in a small saucepan over medium heat, stirring occasionally, until reduced to about 2/3 cup, 5 to 7 minutes. Stir in garlic paste, ginger, and sesame oil, then cool to room temperature. (I didn't have Sherry, used white wine instead).
4. Pour half of marinade into a large sealable bag and chill remainder for basting. Add chicken to bag and marinate, chilled, turning bag occasionally, at least 3 hours.
5. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas). Halve bok choy lengthwise and blanch in a large pot of boiling salted water (2 Tbsp salt for 5 qt water) until crisp-tender, about 2 minutes. Immediately transfer with tongs to an ice bath to stop cooking. Pat bok choy very dry, then, bending leaves, thread 3 or 4 halves (through bulb and leaves) onto each of 3 or 4 skewers. Put on a tray.
6. Toss mushrooms with vegetable oil. Thread mushrooms (through sides) and chicken (discard marinade) onto remaining skewers, alternating them. Put on a separate tray.
7. Oil grill rack, then grill chicken and mushroom skewers, covered only if using a gas grill, 6 minutes. Turn over and baste with some of remaining marinade, then grill, turning and basting occasionally (but not during last 3 minutes), until chicken is just cooked through and mushrooms are tender, 6 to 8 minutes more. (I found this cook time was too long for my chicken--I only needed about 9 minutes total).
8. Lightly brush bok choy with oil and grill, covered only if using a gas grill, turning once, until grill marks appear, about 2 minutes total (I needed more time for this part--about 4 minutes).
9. Chicken can be marinated up to 8 hours ahead.

Reviews

[LucyS-D]

Very good recipe for grilled chicken. I never really thought to reduce soy sauce and I liked the marinade very well. I am not a huge fan of baby bok choy, but I liked it on the grill. Thanks for posting. I think this would also taste great with beef or shrimp also.