| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
Ingredients
- 1/2 cup honey
- 4 limes, 2 zested and 4 juiced (about 1/2 cup juice)
- 4 teaspoons sambal oelek (an Asian chili paste)
- 2 tablespoons soy sauce
- 4 teaspoons toasted sesame oil
- 8 chicken thighs, bone-in and skin-on
- Kosher salt and freshly ground pepper
- 4 baby bok choy, halved or quartered lengthwise
Instructions
- Prepare a grill with a medium fire on one side of the grill for direct and indirect grilling.
- Combine the honey, lime zest, lime juice, sambal oelek, soy sauce, and sesame oil in a small pot. Bring to a boil, and then simmer until it just starts to thicken, about 10 minutes.
- Sprinkle the chicken thighs on both sides with salt and pepper. Place the chicken on the grill skin-side down. Grill on both sides until golden, about 3 minutes each side. Transfer the chicken to indirect heat and cook covered, basting and turning with the sauce every 5 minutes, until an instant-read thermometer registers 160 degrees F, about 20 minutes.
- Pour 1 inch or more of water into a skillet or wok and bring to a boil over medium-high heat. Place the bok choy in a bamboo or collapsible steamer. Sprinkle the bok choy with salt and pepper. Set the steamer over the boiling water, cover, and cook until the bok choy is cooked but still has a little resistance when pierced with a paring knife, about 5 minutes.
Reviews
I haven’t tried it yet…
I got the bright idea to BBQ instead of grill the thighs. Had to pull them off sooner because of the fat that started to flame up. I knew better. Anyhoo, the sauce is awesome and very flavorful. I finished it all in the oven and everything came out fine. I doubled the sauce recipe due to the amount of chicken I had and used every drop. I held back on 2 tsp. of the chili sauce just in case it might be too hot and thot I could more if I needed it. That was a good plan! If using thighs, de-fat them first. Otherwise this is a super yummy recipe.