Grilled Chicken with Pak Choi and Ginger-Soy Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just 45 minutes and tastes like restaurant quality. The ginger in the glaze is amazing for digestion and gives the dish such a vibrant, fresh flavor that makes simple grilled chicken feel special. Everything cooks on one grill or pan, which means minimal cleanup and maximum flavor. The pak choi gets tender and slightly charred while the chicken stays juicy, all brought together by this glossy soy and ginger sauce that my whole family loves. It's easy enough for a Tuesday night but impressive enough to serve to guests.
Ella x
Ingredients
- 4chicken breast(about 6 oz each, pounded to even thickness)
- ¾ kgpak choi(halved lengthwise)
- 3 tablespoonssoy sauce
- 1½ tablespoonsfresh ginger(minced)
- 2 tablespoonsrice vinegar
- 1 tablespoonsesame oil
- 1 tablespoonhoney
- 3garlic cloves(minced)
- 2 tablespoonsolive oil
- 2green onions(sliced, for garnish)
- 1 tablespoonsesame seeds(toasted, for garnish)
- to tastesalt
- to tasteblack pepper
Detail level
Instructions
- 1
Combine soy sauce, minced ginger, rice vinegar, sesame oil, honey, and garlic in a small bowl. Whisk until the honey dissolves completely, creating a smooth glaze.
Tip: Make the glaze while you prepare the grill to save time.
- 2
Preheat your grill to medium-high heat (about 400°F). Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
Tip: Dry chicken helps achieve a better char and crust on the grill.
- 3
Brush the grill grates lightly with olive oil to prevent sticking. Place chicken breasts on the grill and cook for 6-7 minutes without moving them, until golden grill marks form.
Tip: Resist the urge to flip too early; let the first side develop a nice crust.
- 4
Flip the chicken and cook for another 6-7 minutes until the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part.
Tip: Check temperature in multiple spots to ensure even cooking.
- 5
During the last 2 minutes of cooking, brush the chicken generously with the ginger-soy glaze on both sides, allowing it to caramelize slightly.
Tip: Add the glaze near the end to prevent burning and preserve its fresh flavors.
- 6
Transfer the cooked chicken to a plate and tent loosely with foil. Place the pak choi halves directly on the grill grates, cut-side down.
Tip: The cut side will develop beautiful caramelization and char marks.
- 7
Grill the pak choi for 3-4 minutes on the cut side, then flip and cook for another 2-3 minutes until tender and lightly charred. Brush with a light coating of olive oil before grilling if desired.
Tip: Pak choi cooks quickly, so watch it carefully to prevent overcooking.
- 8
Arrange the grilled chicken and pak choi on serving plates. Drizzle any remaining glaze over the vegetables and chicken. Garnish with sliced green onions and toasted sesame seeds before serving.
Tip: A light drizzle of sesame oil after plating adds extra fragrance and richness.
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