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Cranberry Teriyaki Glazed BBQ Chicken with Garlic Bok Choy



  • 4 chicken thighs
  • 2 bunches baby bok choy,washed and quartered
  • 1 T garlic, minced
  • T soy sauce
  • 1/4 tsp Caster sugar
  • Few drops sesame oil
  • Cranberry Teriyaki Glaze:
  • 1 Spanish onion, finely diced
  • 1T ginger, minced
  • 1 cup dried cranberries
  • 1/3 cup vegetable oil
  • 3/4 cup sugar
  • 2 cups cranberry juice
  • 1 orange, zest and juice
  • 1 cup yellow bean soy
  • Salt & pepper


  • Saute the onions, ginger and cranberries in a pot with 2 Tbsp of the oil till soft.
  • Add the sugar, cranberry juice, orange juice, zest and soy. Simmer till reduced by half. Transfer to a blender and slowly mix with the remaining oil. Season with salt and pepper.
  • Make a few slashes on the skin side of the chicken. Brush each thigh with the teriyaki glaze and cook in a 325 degrees Fahrenheit oven for 15 minutes.
  • Bring out and re-glaze. Return to oven at 350 degrees Fahrenheit for a further 10-15 minutes till cooked. Rest the thigh for a few minutes.
  • Meanwhile heat a wok and swirl in 1 tablespoon of oil. Add the minced garlic and cook for 20 seconds. Add the bok choy and 1 tablespoon of water. Stir fry for 1 minute. Add the other seasonings. Cook for a further 30 seconds. Transfer to a dish. Chop the chicken thigh, Chinese style and arrange on top of the garlic bok choy, pouring over any juices from the rested meat.
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