I love an easy but flavor packed dinner on weeknights. After a full day of teaching and coming home I want to maximize my time with my family while also being able to prepare a delicious meal. That’s where meals such as this one come into play. This sesame kabob chicken and bok choy is one of the most tastiest and easiest meals we’ve had as a family yet. Another plus here is the mode of making the chicken. I think people lose sight at times of the many ways there are to cook chicken instead of keeping it a cutlet or a thigh and calling it a day. Kabobs are fun and not just for summer time grilling. I hope you find yourself enjoying this soon.
Sesame Kabob Chicken and Bok Choy
INGREDIENTS
⅓ cup reduced sodium soy sauce
3 tablespoons ketchup
2 tablespoons honey
1 tablespoon toasted sesame oil
1 tablespoon Dijon mustard
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
3 cloves garlic, minced
2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
1 ½ tablespoons canola oil
Kosher salt and freshly ground black pepper, to taste
2 green onions, thinly sliced
1 teaspoon toasted sesame seeds
Prepare
- First, in a medium bowl, combine soy sauce, ketchup, honey, sesame oil, Dijon, vinegar, ginger and garlic. Reserve 1/3 cup and set aside.
- Next, in a large bowl, combine soy sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.
- Thread chicken onto skewers. Season with salt and pepper, to taste.
- Preheat grill to medium heat. Add skewers to parchment paper lined pan. Bake for 20 minutes. Brush skewers with reserved soy sauce mixture, cooking for an additional 1-2 minutes.
- Finally, serve immediately, garnished with green onions and sesame seeds, if desired.
