Asian BBQd Chicken Thighs

Asian BBQd Chicken Thighs

Asian BBQd Chicken Thighs
Serve with chopped bok choy salad and soba noodles-My daughter thinks this is a classic summer meal, especially eaten under the umbrella of our teak table on our back deck. It is beautiful plated due to the vibrant bok choy nestled next to the caramelized grilled chicken. The bok choy salad was adapted from a recipe from Sally Solbrowski, my dear neighbor who has since passed away. This raw salad is her legacy and I continue to make it at many neighborhood functions where we fondly remember her culinary skills as well as her zest for life.
    Servings
    4people
    Cook Time
    40minutes
    Meal Plan
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    Servings
    4people
    Cook Time
    40minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 2 1/2tablespoons honey, divided
    • 5tablespoons tamari or low-sodium soy sauce, divided
    • 2tablespoons dark sesame oil, divided
    • 1tablespoon pineapple juice (orange juice works well too)
    • 3 garlic cloves, chopped
    • 1 1/2teaspoon sake (or rice wine vinegar)
    • 1/4teaspoon ground black pepper
    • 8 boneless skinless chicken thighs, fat removed
    • 1 8-ounce package of soba noodles (or linguine)
    • 4tablespoon rice wine vinegar, divided
    • 2tablespoon sunflower seeds
    • 2tablespoon walnuts, chopped
    • 2tablespoon olive oil
    • 1 bunch bok choy, rinsed well and chopped (both white and greens parts)
    • sea salt and ground black pepper, to taste
    Instructions
    1. Preheat oven to 350 degrees.
    2. Combine 1 tablespoon of honey, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil and next 4 ingredients (through ground black pepper) in a zip-top plastic bag; add chicken to bag. Seal; marinate at room temperature 25 minutes.
    3. Cook the soba noodles (or linguine) according to package directions. Drain, rinse under cool water and place in a large bowl. In a small bowl, combine 1 tablespoon soy sauce, ยฝ tablespoon honey, 2 tablespoons rice wine vinegar and 1 tablespoon sesame oil in a small bowl. Toss noodles and dressing together. Set aside.
    4. While chicken marinates, make the bok choy salad. Spread sunflower seeds and walnuts on a baking sheet. Bake at 350 degrees until golden brown. Set aside. In a small saucepan, bring 2 tablespoons soy sauce, 1 tablespoon honey, 2 tablespoons rice wine vinegar and 1 tablespoon olive oil to a boil over medium heat. Remove from heat and cool. Place chopped bok choy in a large bowl. Add toasted sunflower seeds and walnuts. Drizzle with cooled soy mixture and toss well to coat bok choy. Add salt and pepper to taste.
    5. Heat a grill or grill pan over medium-high heat. Lightly coat oil or cooking spray. Remove chicken from bag; reserve marinade. Cook chicken 3-4 minutes; baste with marinade, turn to cook other side another 3-4 minutes. Serve with bok choy salad and soba noodles.
    Recipe Notes

    Extra firm tofu would make for an outstanding vegetarian version, cut into ยฝโ€ slices and marinating for the same amount of time.

    If I am short on time, I substitute quick cooking brown rice for the soba noodles serving it simply without dressing (maybe placing tamari on the table as a condiment).

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