Chicken, Mushroom, and Bok Choy Kebabs

Juicy chicken thighs, tender cremini mushrooms, and crisp-tender bok choy are skewered and grilled with an Asian-inspired soy-sherry marinade. This flavorful combination creates a perfect balance of textures and tastes.

6 servings

4 hr 16 min

Published October 4, 2025

Ingredients

•3 cloves large garlic cloves
•½ cup reduced-sodium soy sauce
•⅓ cup dry Sherry
•¼ cup packed brown sugar
•1 tablespoon finely grated peeled ginger
•2 teaspoon Asian sesame oil
•1½ pound skinless boneless chicken thighs
•1 pound baby bok choy
•½ pound large cremini mushrooms
•½ cup vegetable oil
•14 pieces wooden skewers
•

Cooking Instructions

1.
Mince and mash garlic to a paste with a pinch of salt.
5 min
2.
Boil soy sauce, Sherry, and brown sugar in a small saucepan over medium heat, stirring occasionally, until reduced to about 2/3 cup, 5 to 7 minutes. Stir in garlic paste, ginger, and sesame oil, then cool to room temperature.
15 min
3.
Pour half of marinade into a large sealable bag and chill remainder for basting. Add chicken to bag and marinate, chilled, turning bag occasionally, at least 3 hours.
180 min
4.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
15 min
5.
Meanwhile, halve bok choy lengthwise and blanch in a large pot of boiling salted water (2 Tbsp salt for 5 qt water) until crisp-tender, about 2 minutes. Immediately transfer with tongs to an ice bath to stop cooking. Pat bok choy very dry, then, bending leaves, thread 3 or 4 halves (through bulb and leaves) onto each of 3 or 4 skewers. Put on a tray.
10 min
6.
Toss mushrooms with vegetable oil. Thread mushrooms (through sides) and chicken (discard marinade) onto remaining skewers, alternating them. Put on another tray.
15 min
7.
Oil grill rack, then grill chicken-and-mushroom skewers, covered only if using a gas grill, 6 minutes. Turn over and baste with some of remaining marinade, then grill, turning and basting occasionally (but not during last 3 minutes), until chicken is just cooked through and mushrooms are tender, 6 to 8 minutes more.
14 min
8.
Lightly brush bok choy with oil and grill, covered only if using a gas grill, turning once, until grill marks appear, about 2 minutes total.
2 min

Ingredients

•3 cloves large garlic cloves

•½ cup reduced-sodium soy sauce

•⅓ cup dry Sherry

•¼ cup packed brown sugar

•1 tablespoon finely grated peeled ginger

•2 teaspoon Asian sesame oil

•1½ pound skinless boneless chicken thighs

•1 pound baby bok choy

•½ pound large cremini mushrooms

•½ cup vegetable oil

•14 pieces wooden skewers

•

Cooking Instructions

Mince and mash garlic to a paste with a pinch of salt.

5 min

Boil soy sauce, Sherry, and brown sugar in a small saucepan over medium heat, stirring occasionally, until reduced to about 2/3 cup, 5 to 7 minutes. Stir in garlic paste, ginger, and sesame oil, then cool to room temperature.

15 min

Pour half of marinade into a large sealable bag and chill remainder for basting. Add chicken to bag and marinate, chilled, turning bag occasionally, at least 3 hours.

180 min

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).

15 min

Meanwhile, halve bok choy lengthwise and blanch in a large pot of boiling salted water (2 Tbsp salt for 5 qt water) until crisp-tender, about 2 minutes. Immediately transfer with tongs to an ice bath to stop cooking. Pat bok choy very dry, then, bending leaves, thread 3 or 4 halves (through bulb and leaves) onto each of 3 or 4 skewers. Put on a tray.

10 min

Toss mushrooms with vegetable oil. Thread mushrooms (through sides) and chicken (discard marinade) onto remaining skewers, alternating them. Put on another tray.

15 min

Oil grill rack, then grill chicken-and-mushroom skewers, covered only if using a gas grill, 6 minutes. Turn over and baste with some of remaining marinade, then grill, turning and basting occasionally (but not during last 3 minutes), until chicken is just cooked through and mushrooms are tender, 6 to 8 minutes more.

14 min

Lightly brush bok choy with oil and grill, covered only if using a gas grill, turning once, until grill marks appear, about 2 minutes total.

2 min