Name: Ginger-Grilled Chicken | Epicurious
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

Plate containing grilled charred chicken radishes and lettuce next to a bowl of lettuce.

Photo by Chelsea Kyle, Food Styling by Simon Andrews

Yes, you should be marinating your chicken with soda! Here, a can of ginger beer is the secret ingredient for sweet-tart grilled chicken.

Recipe information

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

Preparation

Step 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.
Step 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.
Step 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.
Step 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.
Step 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.

TagsChicken Thigh Chicken Poultry Radish Root Vegetable Vegetable Main Dinner Dairy Free Nut Free Easy Grilling Spring Epicurious

Recipe notes

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