Grilled Asian Chicken with Bok Choi, Shiitake Mushrooms,, and Radishes
Category
main dish
Classification
Asian
Added By
Phyllis Watson
Added On
Thu Jan 13 00:30:38 UTC 2011
Prep Time
short
Yield
4 servings
Source
Bon Appetit June 2010
Comment
use leftovers with Asian Chicken-Noodle Salad with Snap Peas
Ingredients
8 1/2 inch thick rounds red onion
8 large shiitake mushrooms stemmed
8 red radishes, trimmed and halved
4 baby bok choy halved lengthwise
1 large orange bell pepper cut lengthwise into 8 strips
1 1/4 cups Mango Sesame Dressing divided
8 boneless chicken breast halves with skin
Directions
Mango Sesame Dressing:
3/4 cup veg oil.
3/4 cup Major Grey's mango chutney
6 tablespoons unseasoned rice vinegar
3 large peeled garlic cloves
6 3/4 teaspoons soy sauce
1 1/2 tablespoons Asian sesame oil
1 1/2 teaspoon Dijon mustard
1 1/2 teaspoons crushed dried red pepper flakes
Blend until smooth, salt and pepper to taste. Can keep up to a week. Chill
set aside 1 cup for the Asian Salad (see below)To make just enough for the Salad, halve the recipe.
Directions for Asian Chicken:
Arrange all vegetables on large rimmed baking sheet. Brush vegies lightly on both sides with 1/3 cup Mango Sesame Dressing, sprinkle with salt and pepper.
Arrange chicken on sheet of foil. Brush
both sides of chicken with 1/3 cup dressing, then sprinkle with salt and pepper.
DO AHEAD: Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature.
Coat the grill rack generously with nonstick spray and prepare barbecue to medium-high heat. Grill vegies until just tender turning occasionally, about 8 minutes for onion rounds and 4 minutes for mushrooms, radishes, bok choy, and pepper strips. Return all vegetables to same baking sheet.
Grill chicken until cooked through; 5-6 minutes per side. Transfer chicken to cutting board, Let stand 5 to 10 minutes. Cool 2 chicken breasts; wrap and chill for Asian chicken-Noodle Salad with Snap Peas. See recipe in site
Make sure there is 1 cup of dressing set aside for the Salad.
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