Best Ginger Grilled Chicken And Radishes With Miso Scallion Dressing Recipes

Ginger-Miso Chicken with Quick Pickles image

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 17

Olive oil, for the grill
3 tablespoons white miso
3 tablespoons mirin
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons chopped fresh ginger
1 tablespoon toasted sesame oil
1 1/4 pounds chicken cutlets (4 to 6)
Kosher salt and freshly ground pepper
2 Persian cucumbers, halved and thinly sliced
1 carrot, halved and thinly sliced
1 small red onion, halved and thinly sliced
1 Fresno chile pepper, thinly sliced
1 1-inch piece ginger, sliced
1/2 cup rice vinegar
1 tablespoon sugar
Kosher salt

Steps:

Make the chicken: Preheat a grill to medium high and oil the grates. Whisk the miso, mirin, rice vinegar, soy sauce, ginger and toasted sesame oil in a bowl.
Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Marinate the chicken in the miso mixture while you make the quick pickles.
Make the quick pickles: Combine the cucumbers, carrot, red onion and chile in a nonreactive bowl. In a small saucepan, heat the ginger, rice vinegar, sugar and 1 1/2 teaspoons kosher salt until the sugar and salt are dissolved. Pour over the vegetables and add 4 ice cubes. Refrigerate, stirring once or twice, until chilled, 30 minutes. Drain.
Season the chicken with salt and pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
Top the chicken with the quick pickles.

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

Provided by Anna Stockwell

Yield 6-8 servings

Number Of Ingredients 12

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

Steps:

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.