Grilled Ginger–Lime Glazed Chicken Thighs + Charred Baby Bok Choy & Clementine–Cucumber Salad

Juicy boneless skinless chicken thighs grilled with a savory-sweet soy–ginger–garlic glaze, served with charred bok choy and a bright clementine–cucumber salad. Thighs stay tender and are less fussy than cutlets.

Back to full list

Ingredients

Simple Truth® Natural Boneless Skinless Fresh Chicken Thighs Griller Pack BIG DEAL! 1 lb (use ~12 oz / 3–4 thighs for 2 servings; freeze the rest) $4.49 (sale)
Spice World™ Fresh Peeled Ginger Bag 1 tbsp finely grated $3.99 (reg)
Garlic 2 cloves, minced or grated $1.50 (reg)
Organic limes 1 lime (about 2 tbsp juice) $1.29 each (reg)
Soy sauce 2 1/2 tbsp
Honey or brown sugar 1 tbsp (helps the glaze lacquer on the grill)
Organic baby bok choy 12 oz (3–4 small), halved lengthwise $3.99/lb (reg)
Olive oil 1 1/2 tbsp, divided
Cuties® Mandarin Clementine Oranges (or any mandarin) 2 (segments for salad; optional 1–2 tbsp juice for dressing)
Cucumber 1, thinly sliced $0.99 (reg)
Salt 3/4 tsp, divided
Black pepper 1/2 tsp, divided
Red pepper flakes (optional) Pinch

Instructions

Portion the thighs: From the 1 lb pack, use ~12 oz (3–4 boneless skinless thighs) for 2 servings. Freeze remaining thighs in a labeled bag.
Make the glaze/marinade: In a bowl, whisk 2 1/2 tbsp soy sauce, 1 tbsp grated ginger, 2 grated/minced garlic cloves, 2 tbsp lime juice, and 1 tbsp honey/brown sugar. Add a pinch of red pepper flakes if you like heat.
Marinate: Add the thighs and turn to coat. Let sit 15–30 minutes (or up to 8 hours refrigerated).
Prep bok choy: Halve bok choy lengthwise. Toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper.
Prep the salad: Slice cucumber thinly. Peel the mandarins and separate into segments. Toss cucumber + mandarin with 1/2 tbsp olive oil, a small squeeze of lime (optional), and a pinch of salt.
Grill the thighs: Preheat grill to medium-high. Oil grates. Grill thighs 5–7 minutes per side, moving to a slightly cooler spot if flare-ups happen, until 165°F internal. During the last 1–2 minutes, brush on a little extra marinade to build a glossy glaze (don’t use marinade that’s been in contact with raw chicken unless it’s boiled first).
Grill the bok choy: Grill cut-side down 2–3 minutes until nicely charred, then flip and grill 1–2 minutes more until tender-crisp.
Rest + serve: Rest chicken 3–5 minutes, then slice. Serve with grilled bok choy and the clementine–cucumber salad.

Health notes: Thighs are higher in fat than breast but still a solid protein choice. Keep it lighter by using just enough glaze to coat and serving extra bok choy + salad.

Drink pairing: Dry Riesling (WA) or Sauvignon Blanc: both handle ginger/garlic and the sweet-salty glaze. A light lager also works well if you’re skipping wine.

Careme