Ginger-Grilled Chicken and Radishes with Miso-Spring onion Dressing

Ingredients for Ginger-Grilled Chicken and Radishes with Miso-Spring onion Dressing

• 1.4kg skinless, boneless chicken thighs

• 3 1/2 teaspoons kosher salt, divided, plus more

• 1 (350g) can ginger beer

• 6 garlic cloves, finely grated

• 180ml plus 90ml unseasoned rice vinegar, divided

• 3 tablespoons plus 1 teaspoon finely grated ginger (from about one 4" piece)

• 1 matsked vit miso

• 180ml plus 1 tablespoon vegetable or sunflower oil, plus more for grill

• 6 spring onions, finely chopped

• 2 bunches radishes, preferably with greens, halved lengthwise

• Nymalen svartpeppar

• 3 heads Little Gem lettuce or cos hearts, leaves separated

Season chicken on all sides with 2 1/2 teaspoons salt and place in a large bowl. Add ginger beer, garlic, 180ml vinegar, and 3 tablespoons ginger to bowl and toss to combine. Cover and chill at least 2 hours and up to 24 hours.

Meanwhile, whisk miso, 180ml oil, 1 teaspoon salt, and remaining 6 tablespoons vinegar and 1 teaspoon ginger in a small bowl. Mix in spring onions. 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 74°C, 12–15 minutes. Transfer to a platter and tent with foil to keep warm.

Toss radishes with remaining 1 tablespoon 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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