Oh my, this dish has been waiting in the wings for quite some time. After my last post featuring my bounty of bok choy, it’s finally the perfect time to share it.
I paired this chicken dish with the sautéed bok choy. Both recipes were adapted from Bon Appetit. The chicken dish was contributed by Chris Morocco. The original chicken recipe was intended for kebabs on the grill; I modified to cook whole pieces under a broiler. The bok choy dish was contributed by Sara Dickerman and Marissa Lippert. I increased the garlic. Nice!
Yield: Serves 4
For the Sesame-Citrus Sprinkle:
- 2 T toasted white and/or black sesame seeds
- 1 T thinly sliced chives or 2 scallions
- 1 tsp Aleppo-style pepper or other mild red pepper flakes (I used Ancho Chile Powder)
- ½ tsp finely grated lemon zest
- coarse salt
For the Chicken And Assembly:
- ⅓ cup (packed) light brown sugars
- ⅓ cup mirin (sweet Japanese rice wine)
- ⅓ cup low-sodium soy sauce
- ¼ cup unseasoned rice vinegar
- 1¼ pounds skinless, boneless chicken thighs (I used 5 thighs)
- coarse salt
Make the Sesame-Citrus Sprinkle:
- Mix sesame seeds, chives, Aleppo-style pepper, and lemon zest in a small bowl to combine; season with salt.
Prepare the Chicken:
- Combine brown sugar, mirin, soy sauce, and vinegar in a small saucepan.
- Transfer ¼ cup mixture to a large resealable plastic bag.
- Add chicken thighs to bag with marinade and massage marinade into chicken. Chill at least 2 hours or up to 12 hours.
- Meanwhile, bring remaining marinade to a simmer over medium-high heat and cook until reduced by half and slightly thickened (just shy of syrupy), 8–10 minutes. Remove glaze from heat.
- Preheat a broiler. (I set mine to Convection Broil +Max at 500 degrees.) (Alternatively, Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates.)
- Lightly season the chicken with salt and place under the broiler, until browned and beginning to char in spots, about 4 minutes. Turn over, baste with additional glaze, and cook until the other side is also beginning to char, about 4 to 5 additional minutes.
- Serve chicken topped with sesame-citrus sprinkle.
Do Ahead: Glaze can be made 12 hours ahead. Let cool; cover and chill. Bring to room temperature before using.
For the Bok Choy:
- 1 T vegetable oil
- 4 garlic cloves, chopped
- 1 shallot, chopped
- 1 pound baby bok choy, rinsed, cut into quarters, with core intact (I used 4 baby bok choy)
- 1 tablespoon reduced-sodium soy sauce
- Heat oil in a large skillet or wok over medium-high heat.
- Add garlic and shallot and cook, stirring, until fragrant, about 30 seconds.
- Add bok choy, soy sauce, and 2 T water and cover immediately. Cook 1 minute.
- Uncover and toss, then cover and cook until bok choy is tender at the core, about 3 more minutes.
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