Tahini and honey create a beautifully charred crust on grilled chicken thighs in seconds. Sliced baby bok choy adds plenty of crunch and a faintly nutty flavor to the slaw. You can use fresh navel orange sections in place of the mango.

Paige Grandjean
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary

active:
15 mins
total:
20 mins
Yield:
Serves 4 (serving size: about 1 1/2 cups bok choy mixture and 3/4 cup chicken)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine tahini and 1 tablespoon honey in a small bowl, stirring with a whisk. Heat a grill pan over medium-high. Rub chicken thighs with canola oil; sprinkle with salt and pepper. Add chicken to pan; cook 4 to 5 minutes on each side or until done. Brush tahini mixture over both sides of chicken; cook 30 seconds on each side or until lightly charred. Remove chicken from pan; cut into 1-inch pieces.

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  • Combine remaining 1 teaspoon honey, sesame oil, vinegar, and soy sauce in a large bowl. Add bok choy, cabbage, and mango; toss to coat. Divide salad evenly among 4 bowls; top with chicken. Sprinkle evenly with cilantro.

Nutrition Facts

375 calories; fat 21g; saturated fat 3g; protein 26g; carbohydrates 22g; fiber 3g; sodium 551mg; sugars 16g; added sugar 6g.
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