Grilled Chicken with Daikon and Ginger Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes restaurant quality. The magic happens in that ginger and daikon glaze, which adds brightness and a subtle peppery kick to juicy grilled chicken. What I love most is that daikon is packed with vitamin C and aids digestion, so you're getting something truly nourishing without any fussiness. The whole meal is straightforward enough that even on busy evenings, I can have something delicious on the table in about 45 minutes total. Sesame seeds and green onions finish it all off beautifully.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each, pounded to even thickness)
- 1 mediumdaikon radish(cut into 1/4-inch thick rounds)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 2 tablespoonsrice vinegar
- 1 tablespoonhoney
- 1 tablespoonsesame oil
- 3garlic cloves(minced)
- 2 tablespoonsolive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2green onions(sliced for garnish)
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 1
Combine soy sauce, ginger, rice vinegar, honey, sesame oil, and garlic in a small bowl. Set aside 2 tablespoons for serving, and reserve the remaining glaze for basting.
Tip: Make the glaze while preparing other ingredients to save time.
- 2
Pat chicken breasts dry with paper towels and season both sides evenly with salt and pepper.
Tip: Drying the chicken helps it develop a better crust on the grill.
- 3
Preheat grill to medium-high heat (about 400°F). Brush grill grates with oil to prevent sticking.
- 4
Place chicken breasts on the grill and cook for 6-7 minutes without moving them. Brush with half of the glaze.
Tip: Avoid flipping too early; wait for nice grill marks to develop.
- 5
Flip chicken, brush with remaining glaze, and continue grilling for another 6-7 minutes until internal temperature reaches 165°F.
Tip: Use a meat thermometer to ensure the chicken is cooked through but still juicy.
- 6
In the last few minutes of cooking, place daikon rounds directly on the grill and brush with olive oil. Grill for 2-3 minutes per side until lightly charred and tender.
Tip: The daikon should have a slight char while remaining crisp inside.
- 7
Transfer chicken and daikon to serving plates. Drizzle with the reserved glaze mixture.
- 8
Garnish with sliced green onions and sesame seeds. Serve immediately while hot.
Tip: The garnish adds freshness and visual appeal to the finished dish.
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