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Grilled Asian Chicken w/ Bok Choy

Serving Size


  • 8 1/3-inch-thick rounds red onion (leeks or scallions can also be used)
  • 8 large shiitake mushrooms, stemmed
  • 8 red radishes, trimmed, halved (Hakurei turnips can be substituted)
  • 4 baby bok choy, halved lengthwise (or 1 large bok choy
  • 1 large bell pepper, cut lengthwise into 8 strips (or a few small peppers)
  • 1 1/4 cups Mango-Sesame Dressing, divided
  • 6 boneless chicken breast halves with skin (any chicken piece can be used)
  • Nonstick vegetable oil spray or olive oil


  • 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 mustard1 1/2 teaspoons dried crushed red pepper

Recipe Directions

  1. 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.
  2. Arrange chicken on sheet of foil. Brush both sides of chicken with 1/3 cup dressing, then sprinkle with salt and pepper.
  3. DO AHEAD: Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature.
  4. 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.
  5. 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.
  6. Arrange remaining 4 chicken breasts and vegetables on platter. Serve with remaining dressing.


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