Asian Chicken & Vegetables

• 1 tablespoon Chinese five spice powder
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 4 skinless chicken thighs
• 4 skinless chicken legs
• 4 baby bok choy, halved lengthwise
• 4 ounces shiitake mushroom caps
• 1/4 cup low sodium soy sauce
• 1/4 cup rice vinegar
• 2 teaspoons toasted sesame seeds

1. Coat outdoor grill rack with nonstick spray, heat grill.
2. Mix spice powder, sugar and salt in small cup.
3. Rub spice mixture over chicken.
4. Grill 5 minutes per side over direct heat.
5. Move to indirect heat and grill, covered, 15-20 minutes until instant-read thermometer registers 160 degrees F, or juices run clear.
6. Meanwhile, coat bok choy and mushrooms with nonstick spray.
7. Grill over direct heat for 10-15 minutes, turning once.
8. Stir soy sauce and rice vinegar in small bowl; spoon over vegetables and chicken.
9. Sprinkle chicken with sesame seeds.

spice powder, sugar, salt, chicken thighs, chicken, bok choy, shiitake mushroom, soy sauce, rice vinegar, sesame seeds

Taken from www.food.com/recipe/asian-chicken-vegetables-313552 (may not work)