Asian Chicken with Grilled Vegetables

Another recipe that I found in the current issue of Bon Appétit was a Grilled Asian Chicken with Bok Choy, Shitake and Radishes that looked very tasty and with most of the ingredients on hand I knew it would make a great week night dinner.

 

Ingredients

• 8 1/3-inch-thick rounds red onion (I omitted and added asparagus)
• 8 large shiitake mushrooms, stemmed
• 8 red radishes, trimmed, halved
• 4 baby bok choy, halved lengthwise (I used 1 whole bok choy since I could not find baby)
• 1 large orange bell pepper, cut lengthwise into 8 strips
• 1 1/4 cups Mango-Sesame Dressing, divided
• 6 boneless chicken breast halves with skin (I used thighs and breast halves)
• Nonstick vegetable oil spray

Directions

• Arrange all vegetables on large rimmed baking sheet. Brush vegetables 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 grill rack generously with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables 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 to 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.

• Arrange remaining 4 chicken breasts and vegetables on platter. Serve with remaining dressing.

 

Veggies ready for the grill, I just love all the colors, textures and flavors

 

Veggies after a soak in dressing and being grilled

 

 

 

 

 

Mango Sesame Dressing

 

Ingredients

• 3/4 cup vegetable oil
• 3/4 cup Major Grey’s mango chutney
• 6 tablespoons unseasoned rice vinegar
• 3 large garlic cloves, peeled
• 6 3/4 teaspoons soy sauce
• 1 1/2 tablespoons Asian sesame oil
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons dried crushed red pepper

Preparation

• Combine all ingredients in blender. Cover tightly; blend until dressing is smooth. Season to taste with salt and pepper. DO AHEAD Can be made 1 week ahead. Cover and chill.

 

 

 

 

 

 

The wine selection tonight was a nice chilled, since it is 88 degrees today I figured I really should have white. I am continuing my quest to like white wine. A 2007 Beni di Batasiolo Gavi, which is described as a crisp, refreshing lemon and pear flavors that is perfect as an aperitif and with appetizers, fish and white wines.

 

 

 

  

 

 

My honest opinion, meh. I just don’t love white wine but I can at least drink this one. As it warmed just a bit it did get a little less acidic but still not my favorite. Mike on the other hand quite enjoyed it