It's starting to get chilly out, but hopefully you can still squeeze in once last outside grill before the cold weather really hits. If it's going to be your grill season finale, you best make it your best. And that's exactly what this recipe will provide. It's a unique blend of fantastic flavors that will leave your wanting to fire up the grill again tomorrow night. Enjoy!
Asian Glazed Chicken with Boy Choy
Total Time: 25 minutes
Prep: 10 minutes
Cook: 15 minutes
What you'll need
2 chicken legs 2 chicken thighs
salt and pepper
2 scallions2 heads of baby bok choy
1 tablespoon olive oil
1 clove of garlic
For the glaze1 cup of water1/3 cup balsamic vinegar
1/3 cup low sodium soy sauce1 tablespoon honey1 tablespoon brown sugar1 teaspoon grated fresh ginger2 grated garlic cloves2 teaspoons fresh chili paste
Directions
1. Season chicken with salt and pepper; grill until chicken is cooked through.
2. Combine all of the ingredients for the glaze.
3. Simmer glaze in a saucepan over medium heat until reduced in half.
4. Meanwhile, saute the bok choy in a little bit of olive oil and garlic until the leaves are bright green and the stalks are tender, but not too soft. 5. Place bok choy at the bottom of your dish. Add chicken and coat with glaze. Garnish with scallions.6. Serve with a side of rice -- I used Ginger and Garlic Infused Brown Rice -- and enjoy!
*Note, you may have leftover glaze. If so, you can freeze it for next time.
Asian Glazed Chicken with Boy Choy
Total Time: 25 minutes
Prep: 10 minutes
Cook: 15 minutes
What you'll need
2 chicken legs 2 chicken thighs
salt and pepper
2 scallions2 heads of baby bok choy
1 tablespoon olive oil
1 clove of garlic
For the glaze1 cup of water1/3 cup balsamic vinegar
1/3 cup low sodium soy sauce1 tablespoon honey1 tablespoon brown sugar1 teaspoon grated fresh ginger2 grated garlic cloves2 teaspoons fresh chili paste
Directions
1. Season chicken with salt and pepper; grill until chicken is cooked through.
2. Combine all of the ingredients for the glaze.
3. Simmer glaze in a saucepan over medium heat until reduced in half.
4. Meanwhile, saute the bok choy in a little bit of olive oil and garlic until the leaves are bright green and the stalks are tender, but not too soft. 5. Place bok choy at the bottom of your dish. Add chicken and coat with glaze. Garnish with scallions.6. Serve with a side of rice -- I used Ginger and Garlic Infused Brown Rice -- and enjoy!
*Note, you may have leftover glaze. If so, you can freeze it for next time.
