Hoisin Chicken and Bok Choy Kebabs

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons vegetable oil, plus more for brushing
  • 2 tablespoons soy sauce
  • 2 teaspoons grated peeled ginger
  • 1/2 teaspoon Chinese five-spice powder
  • 1/2 teaspoon ground white pepper
  • 1 1/2 pounds skinless, boneless chicken thighs, quartered
  • 2 red or yellow bell peppers, cut into 1-inch pieces
  • 4 bunches baby bok choy, quartered lengthwise
  • 1/4 cup hoisin sauce
  • Toasted sesame seeds and sliced scallions, for topping
  • Kosher salt
Directions
  • Preheat a grill to medium high and brush the grates with vegetable oil. Combine 2 tablespoons vegetable oil, the soy sauce, ginger, five-spice powder and white pepper in a large bowl. Add the chicken and toss to coat. Thread the chicken onto four 10-inch skewers. Thread the peppers and bok choy onto 4 more skewers.

  • Grill the chicken, covered, turning occasionally, until well marked, 10 to 12 minutes, brushing with the hoisin sauce during the last minute of grilling. Sprinkle with sesame seeds and scallions.

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

  • Photograph by Christopher Testani


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