Careme

Location: Quality Food Center - Bellevue East (1510 145th Pl SE)

Back to shopping list
Sign in

Grilled Ginger–Lime Glazed Chicken Cutlets + Charred Baby Bok Choy & Fuji Apple–Cucumber Crunch Salad

A fast, vibrant grill dinner that doesn’t repeat the usual steak rotation: juicy chicken cutlets with a ginger–lime glaze, plus smoky charred bok choy and a crunchy apple-cucumber salad that screams “late winter in Washington.”

Ingredients

  • Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack
    12 oz chicken breast, sliced into 2 thin cutlets $5.49 (sale)
  • Spice World™ Fresh Peeled Ginger Bag
    1 tbsp finely grated ginger $3.99 (reg)
  • Organic limes
    1 lime (zest + 2 tbsp juice) $1.29 each (reg)
  • Garlic
    2 cloves, grated or minced $1.50 (reg)
  • Organic baby bok choy
    12 oz (about 3–4 small), halved lengthwise $3.99/lb (reg)
  • Cucumber
    1, thinly sliced $0.99 (reg)
  • Fuji apples (2 lb bag)
    1 apple, thinly sliced $4.99 (reg)
  • Olive oil
    2 tbsp, divided
  • Soy sauce
    2 tbsp
  • Honey or brown sugar
    1 tbsp (optional but great for glaze)

Instructions

  1. Prep the chicken: slice 12 oz chicken breast into 2 thin cutlets (or pound gently to even thickness). Pat dry.
  2. Make the ginger–lime glaze: in a bowl, whisk 2 tbsp soy sauce, 1 tbsp grated ginger, 2 grated/minced garlic cloves, zest of 1 lime, and 2 tbsp lime juice. Whisk in 1 tbsp honey/brown sugar if using. Reserve 2 tbsp glaze for finishing (keep it separate from raw chicken contact).
  3. Marinate: pour remaining glaze over the chicken cutlets and let sit 10–15 minutes while you prep sides.
  4. Prep bok choy: halve 12 oz baby bok choy lengthwise. Toss with 1 tbsp olive oil and a pinch of salt.
  5. Prep the crunchy salad: thinly slice 1 cucumber and 1 Fuji apple. Toss with 1 tbsp olive oil and an extra squeeze of lime (about 1 tbsp) if you like; add a pinch of salt. (Optional at-home add-ins: sesame seeds, chili flakes.)
  6. Grill: preheat grill to medium-high. Oil grates. Grill chicken 3–4 minutes per side, brushing with marinade during the first side only, until cooked through (165°F).
  7. Grill bok choy: grill cut-side down 2–3 minutes to get deep char marks, then flip and grill 1–2 minutes more until tender-crisp.
  8. Finish and serve: brush cooked chicken with the RESERVED 2 tbsp clean glaze. Plate with grilled bok choy and the apple-cucumber salad.

Health notes: ~550–750 kcal per serving. Lean protein, lots of greens, bright raw salad. Keep it lighter by using less glaze (or less honey/sugar if you add any) and go easy on oil.

Drink pairing: Ginger + lime love aromatic whites. Choose WA dry Riesling (lime blossom, stone fruit) or a Grüner Veltliner-style white (peppery snap) if you can find it. Local picks: Chateau Ste. Michelle (Dry Riesling if available) or Nine Hats (Riesling).

Chef Feedback

Ask about the recipe and share how it turned out.

Sign in to ask follow-up questions

Sign in to save cooked feedback and ratings.

You asked

changes if i use Boneless skinless chicken thighs instead of breast

Careme

Yes—boneless skinless thighs work great, but make these changes: Cooking time & doneness - Grill time: about 5–7 minutes per side (instead of ~3–4), depending on thickness. - Target temp: 165°F in the thickest part. - Rest: 3–5 minutes before slicing. Prep - Trim excess fat and any loose flaps so they cook evenly. - Optional (helps even cooking): lightly pound the thickest parts so they’re closer to uniform thickness. Marinade/glaze handling (important) - Thighs do well with a longer soak: 30 minutes up to 8 hours. - If you want to brush on more glaze near the end, reserve a “clean” portion of the marinade before adding chicken (or boil used marinade for 1–2 minutes). Sugar/honey in the glaze - Thighs can handle a slightly sweeter glaze, but sugar burns easily on the grill. - If your grill runs hot, reduce honey/sugar a bit and add it only in the last 1–2 minutes as a finishing brush. Everything else (bok choy + apple-cucumber salad) stays the same.

You asked

How would a Chablis pair?

Careme

Chablis would pair well, especially if you keep the glaze on the lighter side. Why it works: - Chablis (unoaked/lean Chardonnay) is high-acid and citrusy-mineral, which matches the lime and cuts through the chicken’s savory glaze. - Its clean profile won’t clash with bok choy the way some aromatic wines can. Watch-outs / tweaks: - If you make the glaze quite sweet (extra honey/sugar), Chablis can taste a bit sharp. In that case, either reduce the sweetness or pick a slightly rounder Chardonnay (or a dry/off-dry Riesling). - If you lean heavy on chili heat, Chablis can feel a touch austere; a dry Riesling handles heat a bit better. Best style of Chablis here: “Petit Chablis” or a classic village Chablis (crisp, not heavily oaked). Premier Cru is fine, just a bit wasted on a punchy ginger-soy glaze unless it’s a special night.

Recipe score: 7/10

Admin

Planned by Careme.