This grilled bok choy is an easy vegetable side dish you can throw on the grill while making the main course. It comes complete with an umami Asian dipping sauce that is finger-licking good. If you haven't made bok choy on the grill, it's a must-try!
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This grilled bok choy is one of my favorite summer vegetable side dishes. It's easy to make, especially if you already planned to fire the grill.
The bok choy is tender with a smoky char and tons of flavor from a simple seasoning blend. Just because bok choy is typically used in Asian cuisine doesn't mean it can't be served with some good old-fashioned BBQ, too!
🥘 Ingredients
I love to serve my grilled bok choy with this super simple Asian-inspired dipping sauce, but you could just as easily leave it out. The bok choy itself is beautifully seasoned, so it's a win/win either way!
Grilled Bok Choy
- Bok Choy - 1 head of bok choy or 2 large heads of baby bok choy.
- Butter - ¼ cup of melted butter or a butter substitute.
- Garlic Powder - ⅛ teaspoon of garlic powder.
- Paprika - ⅛ teaspoon of paprika (or smoked paprika for a smokier flavor). You could also try a paprika substitute.
- Seasoned Salt - ½ teaspoon of seasoned salt (to taste).
- Black Pepper - ½ teaspoon of ground black pepper (to taste).
Asian Dipping Sauce
- Hoisin Sauce - ¼ cup hoisin sauce.
- Soy Sauce - 2 tablespoons of soy sauce or a soy sauce substitute.
- Rice Wine Vinegar - 1 tablespoon of rice wine vinegar.
- Chili Paste - ½ tablespoon of chili paste (see my recipe or use a brand like Sambal Oelek).
- Sesame Oil - 1 teaspoon of sesame oil or a sesame oil substitute.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Grilled Bok Choy
This grilled bok choy is ready to eat in just 20 minutes. You'll need a grill, your grilling utensils, measuring cups and spoons, a small mixing bowl, and a basting brush to get started.
1 head of bok choy makes about 4 servings. Baby bok choy can be cut in half so that two heads make 4 servings.
- Prep the grill. Lightly oil your grill and preheat it to medium-high heat.
- Prep the bok choy. Meanwhile, slice the bottom off of 1 head bok choy (840 grams), then separate the stalks and rinse any dirt off under cool running water. Pat dry. (Baby bok choy only needs to be cut in half).
- Make seasoned butter. In a small bowl, combine ¼ cup (56.75 grams) of butter, ⅛ teaspoon (0.38 grams) of garlic powder, and ⅛ teaspoon (0.25 grams) of paprika and set it aside.
- Brush with butter. Season the bok choy to taste on both sides with ½ teaspoon (3 grams) of seasoned salt and ½ teaspoon (1 gram) of ground black pepper. Transfer the seasoned bok choy to your preheated grill and brush the seasoned butter over it.
- Grill. Close the lid and let it cook over medium-high heat for 3-4 minutes or until the stalks have grill marks and the leaves are slightly crispy.
- Make Asian dipping sauce (optional). While the bok choy is grilling, mix together the optional Asian dipping sauce ingredients (¼ cup (68.75 grams) of hoisin sauce, 2 tablespoons (29.57 milliliters) of soy sauce, 1 tablespoon (14.97 milliliters) of rice wine vinegar, ½ tablespoon (8 grams) of chili paste, and 1 teaspoon (4.93 milliliters) of sesame oil) then taste and season with salt and pepper as needed. Set aside to drizzle over the bok choy or serve alongside.
- Flip. Use tongs to flip the bok choy over, then brush them with more seasoned butter and close the lid. Let cook for another 3-4 minutes or until the stalks are tender.
- Enjoy. Brush your bok choy with the remaining seasoned butter, then remove it from the grill and serve while hot.
🥗 What To Serve With
Pair with grilled boneless chicken thighs or chicken quarters marinated in my Japanese steakhouse or teriyaki chicken marinade. Enjoy!
You can find all of my easy and flavorful chicken marinades right here!
💭 Angela's Pro Tips & Recipe Notes
- Cooking Time: Remember that baby bok choy cooks more quickly than its larger counterpart due to its smaller size. Expect baby bok choy to be ready after grilling for about 3-4 minutes per side, whereas regular bok choy typically takes around 5 minutes per side.
- Preventing Charring: If the bok choy leaves start to char while the stalks remain firm, use a piece of aluminum foil as a shield. Place the foil under the leaves on the grill to protect them from direct heat.
- Indoor Cooking Option: If grilling isn't an option, baby bok choy can also be cooked indoors in a large skillet over medium-high heat. Cover with a lid to steam the bok choy slightly. While the leaves may not get crispy as they do on the grill, the bok choy will still be flavorful.
🥡 Storing & Reheating
Let the leftover bok choy cool to room temperature, then place it in a Ziploc bag or airtight container in the fridge for up to 4 days. The sauce can last in the fridge for up to a week.
You can reheat your bok choy in the microwave or in a skillet with 1 tablespoon of olive oil over medium heat until warmed through.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
You will want to preheat your grill to medium-high heat, around 375-400°F (190-200°C). This temperature allows for even cooking without burning it.
Depending on the size of your vegetable (regular vs. baby bok choy), it typically takes about 4-7 minutes per side. It cooks fairly quickly, so keep a close eye on it, or it can burn.
Yes, you can! Bok choy makes an excellent addition to stir-fries, soups, and salads. It tastes great with any type of meat, including chicken, pork, beef, and seafood.
🥩🔥😋 More Summer Grilling Recipes
- Grilled Porterhouse Steak - Nothing beats a jumbo juicy porterhouse steak hot off the grill!
- Grilled BBQ Chicken Breasts - These juicy chicken breasts have a thick coating of sticky caramelized BBQ sauce!
- Grilled Corn on the Cob - Another classic vegetable side dish that is perfect for summertime grilling!
- Grilled Mahi Mahi - This flaky white fish is perfect for grilling and tastes even better with that slightly smoky flavor!
- Grilled Brats - Grab a few buns, and these grilled brats are an easy way to feed a crowd!
- Grilled Chicken Fettuccini Alfredo - If you've never had fettuccini alfredo made with chicken hot off the grill, you're missing out!
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📖 Recipe Card
Grilled Bok Choy (With Asian Dipping Sauce)
Ingredients
Grilled Bok Choy
- 1 head bok choy (or 2 large heads of baby bok choy)
- ¼ cup butter (melted)
- ⅛ teaspoon garlic powder
- ⅛ teaspoon paprika
- ½ teaspoon seasoned salt (to taste)
- ½ teaspoon ground black pepper (to taste)
Asian Dipping Sauce
- ¼ cup hoisin sauce
- 2 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- ½ tablespoon chili paste (see recipe or use a brand like Sambal Oelek)
- 1 teaspoon sesame oil
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Lightly oil your grill and preheat it to medium-high heat.
- Meanwhile, slice the bottom off of 1 head bok choy, then separate the stalks and rinse any dirt off under cool running water. Pat dry. (Baby bok choy only needs to be cut in half).
- In a small bowl, combine ¼ cup butter, ⅛ teaspoon garlic powder, and ⅛ teaspoon paprika and set it aside.
- Season the bok choy to taste on both sides with ½ teaspoon seasoned salt and ½ teaspoon ground black pepper. Transfer the seasoned bok choy to your preheated grill and brush the seasoned butter over it.
- Close the lid and let it cook over medium-high heat for 3-4 minutes or until the stalks have grill marks and the leaves are slightly crispy.
- While the bok choy is grilling, mix together the optional Asian dipping sauce ingredients (¼ cup hoisin sauce, 2 tablespoon soy sauce, 1 tablespoon rice wine vinegar, ½ tablespoon chili paste, 1 teaspoon sesame oil) then taste and season with salt and pepper as needed. Set aside to drizzle over the bok choy or serve alongside.
- Use tongs to flip the bok choy over, then brush them with more seasoned butter and close the lid. Let cook for another 3-4 minutes or until the stalks are tender.
- Brush your bok choy with the remaining seasoned butter, then remove it from the grill and serve while hot.
Notes
- Because of its smaller size, baby bok choy will cook slightly faster than regular bok choy. Baby bok choy should be ready after 3-4 minutes per side, while regular bok choy is closer to 5 minutes per side.
- If you notice the bok choy leaves are charred, but the stalks are still firm, you can slide a piece of aluminum foil underneath the leaves on the grill to protect them.
- You can make this bok choy inside by using a large skillet with a lid over medium-high heat. The leaves won't be as crispy, but they will still taste delicious!
- To store: Let the grilled bok choy cool to room temperature, then place it in a Ziploc bag or airtight container in the fridge for up to 4 days. The sauce can last in the fridge for up to a week.
- To reheat: You can reheat your bok choy in the microwave or in a skillet with 1 tablespoon of olive oil over medium heat until warmed through.
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