Grilled Chicken with Radish and Charred Scallion Salad

Instructions

1. 1

   In a small bowl, whisk together sesame oil, rice vinegar, minced ginger, garlic, honey, and soy sauce. Set the dressing aside.

   Tip: Make the dressing ahead of time for deeper flavor development.

2. 2

   Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper.

   Tip: Drying the chicken ensures better browning and a crispy exterior.

3. 3

   Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

4. 4

   Place chicken breasts on the hot grill and cook for 12-15 minutes, turning once halfway through, until the internal temperature reaches 165°F (74°C).

   Tip: Avoid moving the chicken too often; let it develop a nice char before flipping.

5. 5

   In the last 2 minutes of cooking the chicken, place scallions directly on the grill grates and char for 1-2 minutes on each side until slightly blackened and tender.

   Tip: The charring adds a subtle smoky sweetness that complements the radish.

6. 6

   Remove chicken and scallions from the grill and let the chicken rest for 5 minutes before slicing.

   Tip: Resting allows the juices to redistribute, keeping the meat moist.

7. 7

   In a large bowl, toss the sliced radishes with three-quarters of the sesame-ginger dressing until well coated.

8. 8

   Divide the radish salad among four plates and top each with a sliced grilled chicken breast and charred scallions.

9. 9

   Drizzle the remaining dressing over the chicken and scatter sesame seeds over the top before serving.

   Tip: The reserved dressing adds extra flavor and keeps the chicken moist.