Dishing Up the Dirt

Chicken with Charred Bok Choy, Radishes & Peanut Sauce

We’re off to our second farmers market of the season tomorrow morning and the truck will be packed to the brim with plenty of fresh greens including a TON of bok choy and radishes. Thankfully, I have a pretty tasty meal to share that highlights some of the season’s best produce and I hope you all enjoy it as much as we do.

We’re experiencing unseasonably warm weather here at the farm so evenings out at the grill are a welcomed change.  Grilled veggies are one of my favorite things to whip up when it’s too hot to stand at the stove. Besides, if you’ve never experienced the pleasure of eating a radish straight of the grill then you’re in for a real treat! Lightly charred and tender to boot grilled radishes are quickly becoming my favorite go-to side dish of the moment. The bok choy is another lovely vegetable that tastes great after spending a little time on the grill. We paired both of these veggies with some chicken and a spicy peanut sauce that is spoon worthy delcious. For my vegetarian friends out there try grilling some tofu instead of the chicken. It will pair beautifully with these veggies and sauce. I’d recommend serving this meal with a side of cooked rice or quinoa for a light yet filling main course.

Before I get to the recipe I wanted to give a huge shout out and thank you to all the blog readers who came out to the farmers market last weekend to support us. Folks drove all the way out from Portland and we could not be more thrilled to have all of your support. It was wonderful meeting you all. We love putting faces behind the folks who are cooking our recipes so if you’re in the area swing in and say hi!

Alright, I hope you all have a wonderful weekend filled with tasty food and good company. Cheers from Tumbleweed Farm.

Chicken with Charred Bok Choy, Radishes & Peanut Sauce

Prep Time: 15 minutes    Cook Time: 15 minutes    Serves: 4

Peanut Sauce
  • 1 scallion, minced, white and light green parts only
  • 1 clove of garlic, minced
  • 2 teaspoons freshly grated ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup creamy peanut butter (can sub with almond butter)
  • 1/4 cup low sodium soy sauce
  • 3 1/2 Tablespoons rice vinegar
  • 2 Tablespoons pure maple syrup
  • 2-3 Tablespoons water
  • 6-8 bone-in skin on chicken thighs
  • 1 bunch of radishes, trimmed and sliced in half
  • 4 baby bok choy, trimmed, rinsed well and sliced in half lengthwise
  • Cooked rice or quinoa for serving (optional)


  1. Prepare the sauce by whisking together all the ingredients until smooth–this works best with an immersion blender or small food processor. Start with only 2 Tablespoons of water and if the sauce is a bit thick add a touch more water to thin as necessary. Taste test and set aside.
  2. Arrange all vegetables on a rimmed baking sheet. Brush the veggies with a few Tablespoons of the sauce.
  3. Arrange the chicken on a separate baking sheet lined with foil. Brush both sides of the chicken with a few Tablespoons of the sauce.
  4. Generously oil the grates of an outdoor grill. Preheat the barbecue to medium high. Place the veggies in a single layer on the grates and cook until tender and lightly charred on all sides, about 5-6 minutes total. Remove from the grill and return cooked veggies to the baking sheet.
  5. Place the chicken in a single layer on the grill and cook until no longer pink on the inside, about 5-6 minutes per side. Place the cooked chicken on a cutting board or clean plate.
  6. Divide the chicken and veggies between plates and serve with additional sauce and cooked rice.


*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary

Leave a Reply

3 thoughts on “Chicken with Charred Bok Choy, Radishes & Peanut Sauce

  1. Nancy P says:

    This sounds really good and I look forward to trying it. Could you clarify about the grilling — do you keep the chicken and veggies *on* their baking sheets and put the *pans* on the grill/grate? I can see doing this for the radishes, but I would have thought that the bok choy and chicken would char better if they’re directly on the grates. Thanks!

    1. Andrea says:

      Everything is on the grates! I hope you enjoy the recipe! Cheers!

  2. Katie says:

    Could you make this on a cast iron stovetop griddle?

Sign up

Fresh recipies delivered to your inbox!