Hoisin-glazed chicken and bok choy skewers

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 4

These Asian-style chicken skewers are ready in minutes, look delicious, and are a welcome appetizer at any party. Serve them directly on skewers, half with meat and half with vegetables. These chicken thighs are skinless and boneless. Their meat is very juicy and tender and requires no marinating. Simply toss them with a blend of Chinese spices and grill, brushing them with hoisin sauce for a minute before they're done. Bok choy and bell peppers are grilled separately for just a couple of minutes on each side.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.7 kg skinless and boneless chicken thighs, cut into 4 pieces
4 small bunches bok choy, quartered lengthwise
2 tbsp vegetable oil + extra for greasing
2 tablespoons soy sauce
2 tsp grated peeled ginger
0.5 tsp Chinese 5-spice seasoning
0.5 tsp ground white pepper
2 red or yellow bell peppers, cut into 2.5cm pieces.
1/4 cup hoisin sauce
Toasted sesame seeds and chopped green onions, for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken thighs, bok choy cabbage, sweet pepper, ginger root, five spice seasoning, white peppercorns, hoisin sauce, sesame

Cooking the dish according to the recipe:

Preheat the grill to medium-high heat and brush the grates with vegetable oil. In a large bowl, combine 2 tablespoons of vegetable oil, soy sauce, ginger, 5-spice seasoning and white pepper. Add the chicken and toss to coat thoroughly. Thread the chicken onto four 25 cm long skewers. Thread the bell pepper and bok choy onto four more skewers.
Grill the chicken, covered, turning occasionally, until crispy grill marks appear, 10-12 minutes, brushing with hoisin sauce one minute before done. Sprinkle with sesame seeds and green onions.

Meanwhile, brush the vegetable kebabs with vegetable oil and season with salt. Grill until the vegetables are golden brown, about 3 minutes per side. Serve with the chicken skewers.

Categories:

recipe / Picnic / Summer dishes / Grill, barbecue / Grilled chicken / Grilled poultry / Grilled vegetables and fruits / Asian cuisine / Chinese cuisine