Cranberry Teriyaki Glazed BBQ Chicken with Garlic Bok Choy
Level
Easy
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- Ingredients
- Instructions
- Ingredients for 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
Directions
- 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.
- Ingredients for 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
Directions
- 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.
