Grilled Asian Chicken with Bok Choy and Onions and Ginger-Cilantro Rice

After my great success with the shrimp and sausage skewers, I was anxious to try other recipes in the June issue of Bon Appetit. I'm embarrassed that it's taken me nearly two months to share these recipes with you because they are truly easy and outstanding, but summer isn't over so you still have time to get your grill on. 



This was one of the rare occasions when I made the full recipe because I was eager to try the accompanying recipe for the leftovers. I promise I won't take two months to share that one with you.  I only made a few changes to the recipe. To kick up the spice factor, I used a spicy mango chutney. Also, I left out the mushrooms and peppers because those are not vegetables I consume in great (or any) quantities. Lastly, in the rice, I switched out brown rice for the white. Even with the cooking time of the rice, this is a pretty quick dinner so it's nice to have for a weeknight or a weekend get together.



Grilled Asian Chicken with Bok Choy and Onions
(Adapted from Bon Appetit, June 2010)

Makes 4 servings plus leftovers

8 1/2-inch thick rounds red onion
4 baby bok choy, halved lengthwise
1 1/4 cups mango-sesame dressing (recipe below)
6 boneless skinless chicken breasts or thighs
Nonstick vegetable spray

Arrange the vegetables on a large, foil lined baking sheet. Brush the vegetables lightly on both sides with 1/3 cup of the mango-sesame dressing and sprinkle with salt and pepper. On a separate foil lined baking sheet, arrange the chicken and brush on both sides with an additional 1/3 cup of dressing. Sprinkle each side with salt and pepper.

Preheat a grill pan over medium high heat and spray with a bit of cooking spray. Grill the vegetables until just tender, turning occasionally, about 8 minutes. Return the vegetables to the same baking sheet.

Grill the chicken until cooked through, about 5 minutes per side. Transfer the chicken to a cutting board and let stand for 5-10 minutes. Serve the chicken on a platter with the vegetables. Serve with some of the remaining dressing.

Printable Recipe

Mango-Sesame Dressing
(Adapted from Bon Appetit, June 2010)

Makes about 2 cups of dressing

1/2 cup vegetable oil
3/4 cup mango chutney (I used spicy mango chutney)
6 tablespoons unseasoned rice vinegar
3 large garlic cloves, grated
6 3/4 teaspoons light soy sauce
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons crushed red pepper flakes

Combine all ingredients in a blender or food processor. Cover tightly and blend until the dressing is smooth. Season to taste with salt and pepper. Dressing can be made up to a week ahead of time and kept covered and chilled in the refrigerator.

Printable Recipe

Ginger-Cilantro Rice
(Adapted from Bon Appetit, June 2010)

Makes 2 generous servings

1/2 cup brown rice
1 1-inch round peeled ginger plus 1/2 teaspoon grated fresh ginger
1 cup low-sodium chicken broth
3/4 cup chopped fresh cilantro
1/2 green onion, thinly sliced
1 tablespoon vegetable oil
1 1/2 teaspoons toasted sesame oil
1/2 teaspoon unseasoned rice vinegar
Salt and pepper to taste

Combine the rice and ginger rounds in a large saucepan. Add the broth and sprinkle with salt. Bring the rice to a boil, then reduce to a simmer. Cover and simmer until the rice is tender, about 30-40 minutes.

Meanwhile, combine the chipped cilantro, green onion, grated ginger, both oils, and the rice vinegar in a small food processor. Blend until almost smooth and season to taste with salt and pepper.

Transfer the rice to a bowl and fluff with a fork. Remove the ginger rounds. Toss the rice with the cilantro oil and serve.

Printable Recipe