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BBQ Chicken with Cranberry Teriyaki Glaze with Garlic Bok Choy

BBQ Chicken with Cranberry Teriyaki Glaze with Garlic Bok Choy

Prepare this flavorful Cranberry Teriyaki glaze and use it to make this flavorful easy chicken served over garlicky bok choy.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 4 chicken thighs
  • 2 bunch baby bok choy,washed and quartered
  • 1 tablespoon garlic, minced
  • 1 tablespoon soy
  • 1/4 teaspoon caster sugar
  • Few drops Sesame oil

Cranberry Teriyaki Glaze

  • 1 Spanish onion, finely diced
  • 1 tablespoon Ginger, minced
  • 1 cup dried cranberries
  • 1/3 cup + 4 tsp vegetable oil
  • 1/2 cup sugar (a little less than 1/2 cup)
  • 2 cup cranberry juice
  • 1 orange; zest and juice
  • 1 cup soy sauce
  • salt and pepper to taste


  1. Sauté the onions, ginger and cranberries in a pot with 2 Tbsp of the oil till soft.
  2. Add the sugar, cranberry juice, orange juice, zest and soy. Simmer till reduced by half. Transfer to a blender and slowly mix with the remaining oil. Season with salt and pepper.
  3. Make a few slashes on the skin side of the chicken. Brush each thigh with the teriyaki glaze and cook in a 320ºF oven for 15 minutes.
  4. Bring out and re-glaze. Return to oven at 340ºF for a further 10-15 minutes till cooked. Rest the thigh for a few minutes.
  5. Meanwhile heat a wok and swirl in 1 Tbsp of oil. Add the minced garlic and cook for 20 seconds. Add the bok choy and 1 tablespoon of water. Stir fry for 1 minute. Add the other seasonings. Cook for a further 30 seconds. Transfer to a dish. Chop the chicken thigh, Chinese style and arrange on top of the garlic bok choy, pouring over any juices from the rested meat.



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