Chicken with Charred Bok Choy & Radishes
- 1 scallion, minced, white and light green parts only
- 1 clove of garlic, minced
- 2 teaspoons freshly grated ginger
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup creamy peanut butter (can sub with almond butter)
- 1/4 cup low sodium soy sauce
- 3 1/2 Tablespoons rice vinegar
- 2 Tablespoons pure maple syrup
- 2-3 Tablespoons water
- 6-8 bone-in skin on chicken thighs
- 1 bunch of radishes, trimmed and sliced in half
- 4 baby bok choy, trimmed, rinsed well and sliced in half lengthwise
- Cooked rice or quinoa for serving (optional)
- Prepare the sauce by whisking together all the ingredients until smooth–this works best with an immersion blender or small food processor. Start with only 2 Tablespoons of water and if the sauce is a bit thick add a touch more water to thin as necessary. Taste test and set aside.
- Arrange all vegetables on a rimmed baking sheet. Brush the veggies with a few Tablespoons of the sauce.
- Arrange the chicken on a separate baking sheet lined with foil. Brush both sides of the chicken with a few Tablespoons of the sauce.
- Generously oil the grates of an outdoor grill. Preheat the barbecue to medium high. Place the veggies in a single layer on the grates and cook until tender and lightly charred on all sides, about 5-6 minutes total. Remove from the grill and return cooked veggies to the baking sheet.
- Place the chicken in a single layer on the grill and cook until no longer pink on the inside, about 5-6 minutes per side. Place the cooked chicken on a cutting board or clean plate.
- Divide the chicken and veggies between plates and serve with additional sauce and cooked rice.
Courtesy of: dishingupthedirt.com
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