Chicken, Mushroom, and Bok Choy Kebabs

Ingredients

• 1 pound baby bok choy (5 to 6 heads)
• 0.3 cup brown sugar packed
• 0.5 pound crimini mushrooms with caps trimmed
• 0.3 cup sherry dry
• 3 large garlic clove 
• 1 tablespoon ginger finely grated peeled
• 0.5 cup soy sauce reduced-sodium
• 2 teaspoon sesame oil 
• 1.5 pound chicken thighs boneless skinless cut into 2-inch pieces
• 0.5 cup vegetable oil 

Equipment

• sauce pan
• pot
• grill
• skewers
• tongs

Directions

1. Mince and mash garlic to a paste with a pinch of salt.
2. Boil soy sauce, Sherry, and brown sugar in a small saucepan over medium heat, stirring occasionally, until reduced to about 2/3 cup, 5 to 7 minutes. Stir in garlic paste, ginger, and sesame oil, then cool to room temperature.
3. Pour half of marinade into a large sealable bag and chill remainder for basting.
4. Add chicken to bag and marinate, chilled, turning bag occasionally, at least 3 hours.
5. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
6. Meanwhile, halve bok choy lengthwise and blanch in a large pot of boiling salted water (2 Tbsp salt for 5 qt water) until crisp-tender, about 2 minutes. Immediately transfer with tongs to an ice bath to stop cooking. Pat bok choy very dry, then, bending leaves, thread 3 or 4 halves (through bulb and leaves) onto each of 3 or 4 skewers. Put on a tray.
7. Toss mushrooms with vegetable oil. Thread mushrooms (through sides) and chicken (discard marinade) onto remaining skewers, alternating them. Put on another tray.
8. Oil grill rack, then grill chicken-and-mushroom skewers, covered only if using a gas grill, 6 minutes. Turn over and baste with some of remaining marinade, then grill, turning and basting occasionally (but not during last 3 minutes), until chicken is just cooked through and mushrooms are tender, 6 to 8 minutes more.
9. Lightly brush bok choy with oil and grill, covered only if using a gas grill, turning once, until grill marks appear, about 2 minutes total.