Ginger-Grilled Chicken and Radishes with Miso-Scallion Dressing
A flavorful grilled dish featuring ginger beer-marinated chicken thighs and charred radishes, served with a savory miso-scallion dressing and fresh lettuce. The chicken is tender and infused with ginger and garlic, while the grilled radishes add a delightful char-roasted element.
Ingredients
- •3 lb skinless, boneless chicken thighs
- •3½ tsp kosher salt
- •1 can ginger beer
- •6 cloves garlic
- •¾ cup unseasoned rice vinegar
- •3¼ Tbsp finely grated ginger
- •1 Tbsp white miso
- •¾ cup vegetable or sunflower oil
- •6 whole scallions
- •2 bunches radishes
- •to taste black pepper
- •3 heads Little Gem lettuce or romaine hearts
- •lettuce leaves
Cooking Instructions
- 1.
Season chicken on all sides with 2 1/2 tsp. salt and place in a large bowl. Add ginger beer, garlic, 3/4 cup vinegar, and 3 Tbsp. ginger to bowl and toss to combine. Cover and chill at least 2 hours and up to 24 hours.
120 min
- 2.
Meanwhile, whisk miso, 3/4 cup oil, 1 tsp. salt, and remaining 6 Tbsp. vinegar and 1 tsp. ginger in a small bowl. Mix in scallions. Let dressing sit at room temperature up to 1 hour, or chill up to 24 hours.
10 min
- 3.
Prepare a grill for high heat; brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12-15 minutes. Transfer to a platter and tent with foil to keep warm.
15 min
- 4.
Toss radishes with remaining 1 Tbsp. oil in a medium bowl; season lightly with salt and pepper. Grill, turning occasionally, until charred in spots, 8-10 minutes. Transfer to platter with chicken.
10 min
- 5.
Toss lettuce with about one-third of dressing in a large bowl. Drizzle another third of the dressing over grilled radishes. Serve remaining dressing alongside.
5 min
