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1.
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Prepare a grill with a medium fire on one side of the grill for direct and indirect grilling.
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2.
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Combine the honey, lime zest, lime juice, sambal oelek, soy sauce, and sesame oil in a small pot.
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Bring to a boil, and then simmer until it just starts to thicken, about 10 minutes.
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3.
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Sprinkle the chicken thighs on both sides with salt and pepper.
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Place the chicken on the grill skin-side down.
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Grill on both sides until golden, about 3 minutes each side.
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Transfer the chicken to indirect heat and cook covered, basting and turning with the sauce every 5 minutes, until an instant-read thermometer registers 160 degrees F, about 20 minutes.
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4.
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Pour 1 inch or more of water into a skillet or wok and bring to a boil over medium-high heat.
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Place the bok choy in a bamboo or collapsible steamer.
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Sprinkle the bok choy with salt and pepper.
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Set the steamer over the boiling water, cover, and cook until the bok choy is cooked but still has a little resistance when pierced with a paring knife, about 5 minutes.
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Calories: 839
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Total Fat: 45 grams
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Saturated Fat: 12 grams
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Total Carbohydrates: 59 grams
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Protein: 58 grams
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Sodium: 1705 milligrams
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Cholesterol: 214 milligrams
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Fiber: 8.5 grams
