Best Grilled Radishes Recipes

GINGER-GRILLED CHICKEN AND RADISHES WITH MISO-SCALLION DRESSING

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.

GRILLED CHICKEN WITH BOK CHOY, SHIITAKE MUSHROOMS, AND RADISHES

Steps:

• Arrange all vegetables on large rimmed baking sheet. Brush vegetables lightly on both sides with 1/3 cup Mango-Sesame Dressing; sprinkle with salt and pepper.
• Arrange chicken on sheet of foil. Brush both sides of chicken with 1/3 cup dressing, then sprinkle with salt and pepper.
• Do ahead
• Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature.
• Coat grill rack generously with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables until just tender, turning occasionally, about 8 minutes for onion rounds and 4 minutes for mushrooms, radishes, bok choy, and pepper strips. Return all vegetables to same baking sheet.
• Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let stand 5 to 10 minutes. Cool 2 chicken breasts; wrap and chill for Noodle Salad.
• Arrange remaining 4 chicken breasts and vegetables on platter. Serve with remaining dressing.
• Editor's note: This recipe has been updated as a part of our archive repair project.

GRILLED RADISHES

Steps:

• Preheat the grill for high heat.
• Place the radishes, garlic, butter, and ice cube on a double layer of aluminum foil large enough to wrap contents. Season with salt and pepper. Tightly seal foil around contents.
• Place foil packet on the grill, and cook 20 minutes, or until radishes are tender.

GRILLED CHICKEN PAILLARDS WITH HERB SALAD AND SAUTEED RADISHES

Steps:

• Place a chicken breast between 2 layers of plastic wrap, and using a meat mallet, pound to a 1/4-inch thickness. Repeat with remaining chicken. Brush both sides of chicken with olive oil, and season with salt and pepper.
• Preheat a stovetop grill pan over high heat until very hot. Cook chicken until grill marks appear, about 3 minutes. Turn, and continue cooking until browned and cooked through, 2 to 3 minutes more. If cooking in batches, remove from heat and keep warm until serving.
• Squeeze lemon juice over each chicken breast. Serve warm, topped with herb salad and sauteed radishes.

GRILLED ASIAN CHICKEN WITH BOK CHOY, SHITAKE MUSHROOMS, AND RADISHES

Steps:

• ith Mango-Sesame Dressing; see info above.

GRILLED CHICKEN SALAD WITH RADISHES, CUCUMBERS, AND TARRAGON PESTO

Steps:

• Place 1/4 cup tarragon leaves, parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice, and shallot in mini processor; chop coarsely. With machine running, gradually add 3 tablespoons olive oil. Season pesto to taste with salt and pepper. Add more olive oil by teaspoonfuls to thin, if necessary.
• Whisk 2 teaspoons chopped tarragon, remaining 4 teaspoons lemon juice, and 3 tablespoons oil in small bowl. Season dressing with salt and pepper.
• Prepare barbecue (medium-high heat). Brush chicken breasts on both sides with oil. Sprinkle with salt and pepper. Grill until grill marks form, skin is crisp, and chicken is cooked through, 7 to 8 minutes per side. Transfer to work surface; let rest 5 minutes. Using clean brush, brush both sides of bread with oil. Sprinkle with salt and pepper. Grill until dark-brown grill marks appear on both sides, 2 to 3 minutes per side.
• Place greens, radishes, and cucumbers in large bowl. Toss with dressing. Season to taste with salt and pepper. Divide salad among 4 plates.
• Cut grilled chicken breasts crosswise into 1/3-inch-thick slices. Arrange 1 sliced chicken breast atop salad on each plate. Spoon tarragon pesto over chicken. Sprinkle remaining 2 tablespoons pine nuts over salads. Serve with grilled bread slices.

GRILLED STEAK AND RADISHES WITH BLACK PEPPER BUTTER

Steps:

• Prepare grill for medium-high heat; lightly oil grill grate. Mix butter, 1 teaspoon pepper, and 1/2 teaspoon kosher salt in a small bowl; set aside.
• Season steak with kosher salt and pepper. Grill, turning occasionally, 7-10 minutes for medium-rare. Let rest 5 minutes, then top with pepper butter.
• Meanwhile, combine radishes and remaining 1 tablespoon oil in a medium bowl; season with kosher salt and pepper and toss to coat. Grill radishes until crisp tender, about 2 minutes per side.
• Season steak with sea salt, slice, and serve with radishes and lemon wedges.

VIETNAMESE GRILLED DUCK SALAD WITH CUCUMBER, RADISHES AND PEANUTS

Steps:

• Whisk together 1/4 cup soy sauce, juice and zest of 1 lime, ginger, and sesame oil. Mash half the garlic into a paste and whisk it into this marinade. Trim away the duck skin and most of the fat (reserve for rendering, if you like). Place the duck in a shallow dish and pour the marinade over it, turning to coat. Cover with plastic wrap and refrigerate for 1 to 12 hours. Remove from the refrigerator 30 minutes before cooking.
• In a small bowl, whisk together 1/4 cup soy sauce, vinegar, juice of 2 limes, fish sauce, 2 jalapeños (finely chopped) and oil. Mash the remaining garlic to a paste and whisk into this vinaigrette.
• Light a grill for high indirect heat (or heat a broiler with a rack 8 inches from the heat). Remove the duck from the marinade, scraping off any excess bits, and season with salt and pepper. Transfer duck to the unlighted portion of the grill; close cover and cook to desired doneness, 5 to 6 minutes per side for medium-rare. (If broiling, place duck on a baking sheet. Broil, turning once halfway through, 4 to 5 minutes per side for medium-rare.) Transfer to a cutting board and let it rest for 5 minutes. Thinly slice against the grain.
• In a large bowl, toss together cucumber, carrots, radishes, cilantro, mint and 1 jalapeño (thinly sliced), with just enough of the vinaigrette to lightly coat everything. Taste and season with salt and pepper as needed. Toss in the peanuts. Place salad on a large platter and top with sliced meat. Drizzle with more of the vinaigrette, and sprinkle with cilantro and mint.

GRILLED LEMON PEPPER RADISHES

Steps:

• Preheat an outdoor grill for medium-high heat.
• Place radishes on a sheet of foil. Sprinkle lemon pepper seasoning over the radishes and scatter butter over the top. Seal the foil into a packet.
• Place packet on the grill and cook for 10 minutes. Shake packet and grill until radishes are tender, about 8 more minutes.

GRILLED ASIAN CHICKEN WITH BOK CHOY, SHIITAKE MUSHROOMS, AND RADISHES RECIPE - (1/5)

Steps:

• •Arrange all vegetables on large rimmed baking sheet. Brush vegetables lightly on both sides with 1/3 cup Mango-Sesame Dressing; sprinkle with salt and pepper. •Arrange chicken on sheet of foil. Brush both sides of chicken with 1/3 cup dressing, then sprinkle with salt and pepper. DO AHEAD Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature. •Coat grill rack generously with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables until just tender, turning occasionally, about 8 minutes for onion rounds and 4 minutes for mushrooms, radishes, bok choy, and pepper strips. Return all vegetables to same baking sheet. •Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let stand 5 to 10 minutes. •Arrange chicken breasts and vegetables on platter. Serve with remaining dressing.

GRILLED SQUID WITH CHILE DRESSING AND RADISHES RECIPE

Steps:

• Place ancho chiles, chiles de árbol, pasilla chile, and ají amarillo chile in a large heatproof measuring glass and pour boiling water over to submerge. Cover with plastic wrap and let sit until chiles are softened, 20-25 minutes. Drain.
• Remove seeds from chiles; discard. Remove tops from radishes and coarsely chop. Thinly slice radishes and set aside for the salad. Combine chiles, radish tops, garlic, vinegar, lemon juice, honey, and paprika in a blender; season with salt and pepper. Blend until chiles are finely chopped. With the motor running, stream in oil; blend until dressing is emulsified and smooth.
• Prepare a grill for high heat. Cover the underside of a large cast-iron skillet with 2 layers of foil and set on grate (you want it to have time to get very hot).
• Working one at a time, butterfly squid bodies. Cut a slit from wide opening to pointed end of body and open up into a flat triangle. Remove the thin clear sliver of cartilage; discard. Using the back of your knife, scrape away the jellylike membrane lining the inside of the body. Rinse bodies and tentacles well; pat dry with paper towels.
• Combine garlic, mayonnaise, vinegar, several pinches of salt, and a few cranks of pepper in a large plastic resealable bag. Add squid, seal bag, pressing out air, and massage to coat squid in marinade. Chill 30 minutes.
• Lightly oil grate (grate must be clean, so give it a scrub with a wire brush before oiling if needed). Remove squid from bag, letting marinade drip off. Place a few pieces flat on grate and immediately set hot skillet on top (you want to work in a small enough area and with few enough pieces that the skillet covers all the squid at once). Grill until marks appear, about 45 seconds, then uncover squid and turn over (pieces will curl a bit). Set skillet back on top and grill until marks appear on second side, about another 45 seconds. Transfer squid to a medium bowl. Continue with remaining squid.
• Add lemon juice to bowl with squid and season with a bit more salt; toss to coat. If bodies are very large, cut into smaller pieces; transfer to a platter. Drizzle several tablespoonfuls of dressing over (reserve the rest for serving with grilled meats or scrambled eggs).
• Toss parsley, chives, marjoram, lemon juice, and reserved radishes in a medium bowl; season with salt and pepper. Scatter salad over squid; top with olives and drizzle with oil.

GRILLED CHICKEN SALAD WITH RADISHES, CUCUMBERS, AND TARRAGON PESTO

Steps:

• Place 1/4 cup tarragon leaves, parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice, and shallot in mini processor; chop coarsely. With machine running, gradually add 3 tablespoons olive oil. Season pesto to taste with salt and pepper. Add more olive oil by teaspoonfuls to thin, if necessary.
• Whisk 2 teaspoons chopped tarragon, remaining 4 teaspoons lemon juice, and 3 tablespoons oil in small bowl. Season dressing with salt and pepper.
• Prepare barbecue (medium-high heat). Brush chicken breasts on both sides with oil. Sprinkle with salt and pepper. Grill until grill marks form, skin is crisp, and chicken is cooked through, 7 to 8 minutes per side. Transfer to work surface; let rest 5 minutes. Using clean brush, brush both sides of bread with oil. Sprinkle with salt and pepper. Grill until dark-brown grill marks appear on both sides, 2 to 3 minutes per side.
• Place greens, radishes, and cucumbers in large bowl. Toss with dressing. Season to taste with salt and pepper. Divide salad among 4 plates.
• Cut grilled chicken breasts crosswise into 1/3-inch-thick slices. Arrange 1 sliced chicken breast atop salad on each plate. Spoon tarragon pesto over chicken. Sprinkle remaining 2 tablespoons pine nuts over salads. Serve with grilled bread slices.
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