Grilled chicken and bok choy

This is inspired by some beautiful grilled chicken I ate in the Philippines, charry, sweet and a little bit salty.

Credit: My Market Kitchen

• serves

  2

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 60 ml light soy sauce
• 4 cloves garlic, crushed
• 2 shallots, finely diced
• 1 tbsp lemon juice
• 1 tsp black pepper
• 1 tbsp brown sugar
• 1 tbsp kecap manis
• 2 tbsp tomato sauce
• ¼ cup beer
• 1 tbsp peanut oil
• 400 g chicken thighs
• 2 bok choy

To serve

• 2 cups cooked jasmine rice
• 2 spring onions, sliced on the diagonal
• 1 tbsp toasted sesame seeds

Marinating time: 30 minutes

Instructions

1. Add the chicken to a large bowl. Add the soy sauce, garlic, shallot, lemon juice, pepper, sugar, kecap manis, tomato sauce, beer and peanut oil. Mix well, coating the chicken thighs, and set aside to marinate for 30 minutes.
2. Heat a hot griddle pan over high heat. Cook the chicken for about 5-6 minutes on each side or until cooked through. Set aside.
3. Place the bok choy, cut side down, into the hot pan and cook for about 2 minutes then flip and cook for another minute.
4. Slice the chicken. Serve chicken and bok choy on the rice, garnished with spring onion and sesame seeds.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.