I have been out of town for almost 3 weeks and am ready to get back to cooking! It is so hard to get back to reality after being away for that long. I am glad I had a few blog posts left to post from before I left. When I have some time I will post all about my time in Texas and the cooking I did while I was there. Until then, here is another grilling recipe for you to do before the sky turns black in a few weeks!
1 Tbsp canola oil
1 Tbsp sesame oil
2 Tbsp soy sauce
2 tsp grated, peeled ginger
1/4 salt and pepper
1 pound chicken thighs, quartered
1 red bell pepper
3-4 baby bok choy
1/4 cup housin sauce
toasted sesame seeds for topping
Peel ginger and grate it.
Mix together soy, ginger, oils, salt and pepper.
Add chicken to the sauce and toss to coat. Allow it to marinate for 5 minutes.
Then season with kosher salt.
Thread chicken on 2 skewers and vegetables on a separate one. Grill chicken skewers for 10 minutes.
Brush Hoisin onto chicken for the last 2 minutes of grilling. Remove and set aside.
Add vegetable skewer to the grill and cook for 5 minutes. Brush with Hoisin and cook for 1-2 more minutes.
Place on a tray and sprinkle with sesame seeds.