"Grilled bok choy is easy to cook and tastes great with steak, burgers, hot dogs or anything else you might be cooking on the grill! The crispy leaves and tender stalks will have you coming back for more!" — NomNomDelicious
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1 (2 pound)
head of bok choy
ground black pepper
seasoned salt (such as LAWRY'S®)
ground black pepper
I only had baby bok choy, but tried to make the dish anyway. I cooked it for far less time, basically just enough time to get them on the grill, butter them, flip them over, butter them, then cook for a little bit. Some of the leaves did get a little burnt, but it was still amazingly delicious!
Didn't love this. But I agree with another reviewer...I just think I don't love Bok Choy. It was a little soggy too?
The key here is hot heat and fast. It keeps the thick part of the bok choy nice and crunchy and the leafy part crispy like a potato chip. Nice blend of seasonings. I used baby boy choy which I cut in half lengthwise. This is a make-again.
I could not believe how good this was! I put the bok choy into a grilling basket and kept stirring and basting it with the seasoned butter as it grilled. It took up less room on the grill that way
My husband and I thought this was pretty good. I used baby bok choy and olive oil instead of butter... mixed the basting ingredients in a bowl, prepared the bok choy leaves, added them to the bowl, and massaged the oil throughout the leaves. I put the leaves directly on the grill. The ends of the leaves came out crunchy and a little burnt, the stalks were warm and tender. There were some bitterness, probably from the burnt pieces, but not all of the burnt parts were bitter. It was good, and I'll probably make it again. Thanks for sharing!
Just the change I was looking for from sautéing this veggie. I found the basting brush difficult to use on the leaves while grilling so I just put it all in a covered bowl with the ingredients and shook it around. Worked great and less work. Served with hamburgers and hot dogs. Yum!
My son and I loved this, got him to try a new veggie! You could flavor it with whatever you like, it mostly tastes like the oil/butter seasoning you use. I used fresh garlic.
Because of the pouring rain tonight, I grilled this on my indoor grill. I also blanched the bok choy for just a minute or two first in salted boiling water. I used 1 1/2tblspns of olive oil instead of 1/4c of butter (I wanted to keep the fat content way down), kept the spices the same except the season salt which I used half of, and just 1/8tsp of fresh black pepper. Submitter has it down twice so I used the lesser. Thought
1tspn was extreme. Added red hot pepper flakes to mine. I enjoyed this! Might be better with baby bok choy since it may be more tender. Looking forward to making again and grilling outside for a more smokey taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Bok Choy
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 72
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