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.
- 6–8 servings
- 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
- 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.
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