Ginger-Grilled Chicken | Epicurious

chicken dairy free peanut free ginger garlic vinegar green onion/scallion radish lettuce wheat/gluten-free memorial day backyard bbq entertaining spring grill

Anna Stockwell

6–8 servings

Source

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

Method

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.