Ginger-Sesame Grilled Chicken Thighs
Steamed Broccoli and Bok Choy
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 12 (4-oz) bone-in, skin-on chicken thighs
- 2 cloves garlic, minced
- 2 tsp ground ginger
- ½ tsp salt
- ½ tsp lemon-pepper seasoning
- ⅓ cup low-sodium soy sauce
- 3 Tbsp sesame oil
- 2 Tbsp canola oil
Instructions
- Place chicken in a shallow dish; sprinkle with garlic, ginger, salt, and lemon-pepper. Whisk together soy sauce and sesame oil; pour over chicken. Cover and let stand 30 minutes to 1 hour, turning occasionally.
- Preheat grill to medium heat. Remove chicken from dish, reserving marinade. Transfer marinade to a small saucepan; bring to a boil. Boil 3 minutes.
- Grill chicken, covered, on a grill rack rubbed with canola oil 25 to 30 minutes, turning and basting occasionally with marinade.
Side Dish Ingredients
- 1 (12-oz) pkg broccoli florets
- ½ cup low-sodium chicken broth
- 1 Tbsp low-sodium soy sauce
- 2 Tbsp sesame oil
- 1 tsp crushed red pepper
- ½ tsp garlic salt
- 4 heads baby bok choy, halved lengthwise
Side Dish Instructions
- Cut broccoli florets into bite-size pieces.
- Cook broth, soy sauce, sesame oil, red pepper, and garlic salt in a large nonstick skillet over medium heat 2 minutes.
- Add bok choy and broccoli; cover, reduce heat, and simmer 6 minutes or until tender.
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