GINGER-GRILLED CHICKEN AND RADISHES WITH MISO-SCALLION DRESSING
Yes, you should be marinating your chicken with soda! Here, a can of ginger beer is the secret ingredient for sweet-tart grilled chicken.
Provided by Anna Stockwell
Categories Chicken Dairy Free Peanut Free Ginger Garlic Vinegar Green Onion/Scallion Radish Lettuce Wheat/Gluten-Free Memorial Day Backyard BBQ Entertaining Spring Grill
Yield 6-8 servings
Number Of Ingredients 12
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.
MISO CHICKEN IN GINGER, LEEK AND SCALLION BROTH
This chicken dish gets most of its flavor from miso, the traditional Japanese paste made from fermented soybeans or other grains, and relies on boneless, skinless thighs, which are nearly impossible to overcook. First simmered in water (or chicken broth for depth), the thighs are then slathered with a seasoned miso mixture and roasted until the miso forms a beautiful glaze. Use light miso (yellow or white) for a mild, nutty flavor, or dark miso (red or brown) for a deeper rustic quality. Both kinds keep up to a year in the refrigerator.
Provided by David Tanis
Categories weekday, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put chicken thighs in a large pot, seasoning well with salt and pepper on both sides. Add smashed garlic cloves, ginger slices, onion, 6 cups water (or chicken broth, if you prefer) and mirin, and bring to a boil. Reduce heat to a simmer and cook, covered, for 30 minutes, until tender. Remove chicken to a baking dish. Strain broth into a bowl. Place back into the pot, and keep warm. Heat oven to 375 degrees.
- In a small bowl, combine miso, gochugaru, grated garlic, grated ginger, vinegar and sugar. Add a little hot broth to thin, then smear mixture over chicken and coat well.
- Bake chicken until browned and glazed, about 20 minutes.
- While chicken is cooking, bring broth to a simmer, taste and adjust seasoning. Add leeks and cook until just done - soft, but still green, about 5 minutes.
- To serve, slice chicken into 1/4-inch pieces and divide among large soup bowls, then ladle broth on top. Spoon any remaining miso mixture from pan over chicken. Garnish with scallions.
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