Ginger-Grilled Chicken and Radishes with Miso-Scallion Dressing Recipe

Name: Ginger-Grilled Chicken and Radishes with Miso-Scallion Dressing
Prep time: 10 min
Cook time: 3 h 25 min
Total time: 3 h 35 min
Yield: 6-8 servings
Ingredients: 3 lb. skinless, boneless chicken thighs; 3 1/2 tsp. kosher salt, divided, plus more; 1 (12-oz.) can ginger beer; 6 garlic cloves, finely grated; 3/4 cup plus 6 Tbsp. unseasoned rice vinegar, divided; 3 Tbsp. plus 1 tsp. finely grated ginger (from about one 4' piece); 1 Tbsp. white miso; 3/4 cup plus 1 Tbsp. vegetable or sunflower oil, plus more for grill; 6 scallions, finely chopped; 2 bunches radishes, preferably with greens, halved lengthwise; Freshly ground black pepper; 3 heads Little Gem lettuce or romaine hearts, leaves separated

Ingredients

3 lb. skinless, boneless chicken thighs
3 1/2 tsp. kosher salt, divided, plus more
1 (12-oz.) can ginger beer
6 garlic cloves, finely grated
3/4 cup plus 6 Tbsp. unseasoned rice vinegar, divided
3 Tbsp. plus 1 tsp. finely grated ginger (from about one 4" piece)
1 Tbsp. white miso
3/4 cup plus 1 Tbsp. vegetable or sunflower oil, plus more for grill
6 scallions, finely chopped
2 bunches radishes, preferably with greens, halved lengthwise
Freshly ground black pepper
3 heads Little Gem lettuce or romaine hearts, leaves separated

PREP TIME 10m	COOK TIME 3h25m	TOTAL TIME 3h35m
YIELD 6-8 servings

Instructions

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.
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.
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.
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.
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.