Grilled Korean Chicken Thighs with Squash and Peppers
INGREDIENTS
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for the sauce
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2/3 cup teriyaki sauce
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1/3 cup seasoned rice vinegar
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3 Tablespoons sesame oil
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3 cloves garlic, minced
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1/4 cup chopped yellow onion (there's more onion below)
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1 Tablespoon toasted sesame seed blend
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1 teaspoon crushed red pepper flakes
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1/3 cup gochujang (see Note)
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for the meal
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2 pounds boneless skinless chicken thighs
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3 small patty pan squash, cut lengthwise into 1/2-inch strips
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3 small yellow onions, cut into 1/2- inch rings
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1 red bell pepper, seeded and cut into 8 pieces
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2 heads bok choy
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1 Tablespoon olive oil
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Kosher salt
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Freshly ground black pepper
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hot cooked rice
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