How many different ways can you prepare a chicken breast? This isn’t a trick question. I’ve been doing a lot of chicken kebobs lately for dinner and to be honest, I’m a little kebob’d out. Well, let me rephrase that. I’m tired of chicken marinated in lemon with rosemary. I’ve been digging around lately for some new grilled chicken ideas that still maintain the low calorie/low fat content of grilled chicken.

While paging through the latest issue of Food Network magazine I came across today’s recipe for Hoisin Chicken and Bok Choy Kebobs. What really grabbed my attention was the opportunity to use baby bok choy. I keep seeing these in my grocery store but have yet to try them! Until now… I also like that this recipe incorporates Chinese five-spice powder. I’ve had a jar of this sitting in my pantry for a while now and have yet to remove the freshness seal. Until now… I guess there are a lot of firsts for this recipe!

The only alteration that I made to this recipe was using boneless, skinless chicken breasts instead of chicken thighs. I’m just more a fan of chicken breasts and they are lower in fat and calories. And don’t let the five-spice powder scare you. It’s flavorful, but not spicy. Enjoy!

Hoisin Chicken and Bok Choy Kebobs
Cook time

Total time


Serves: 4

  • 2 tablespoons vegetable oil, plus more for brushing
  • 2 tablespoons soy sauce
  • 2 teaspoons grated peeled ginger
  • ½ teaspoon Chinese five-spice powder
  • ½ teaspoon ground white pepper
  • 1½ pounds skinless, boneless chicken thighs, quartered
  • 2 red or yellow bell peppers, cut into 1-inch pieces
  • 4 bunches baby bok choy, quartered lengthwise
  • ¼ cup hoisin sauce
  • Toasted sesame seeds and sliced scallions, for topping
  • Kosher salt

  1. Preheat a grill to medium high and brush the grates with vegetable oil. Combine 2 tablespoons vegetable oil, the soy sauce, ginger, five-spice powder and white pepper in a large bowl. Add the chicken and toss to coat. Thread the chicken onto four 10-inch skewers. Thread the peppers and bok choy onto 4 more skewers.
  2. Grill the chicken, covered, turning occasionally, until well marked, 10 to 12 minutes, brushing with the hoisin sauce during the last minute of grilling. Sprinkle with sesame seeds and scallions.
  3. Meanwhile, brush the vegetable kebabs with vegetable oil and season with salt. Grill until the vegetables are charred, about 3 minutes per side. Serve with the chicken kebabs.

Hoisin Chicken and Bok Choy Kebobs |