Recipe 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!
Top Review by threeovens
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.
- 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 See How It's Made
- Soak 14 (12-inch) wooden skewers, soaked in water 30 minutes.
- Mince and mash garlic to a paste with a pinch of salt.
- 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).
- 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.
- 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.
- Toss mushrooms with vegetable oil. Thread mushrooms (through sides) and chicken (discard marinade) onto remaining skewers, alternating them. Put on a separate tray.
- 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).
- 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).
- Chicken can be marinated up to 8 hours ahead.