Grilled Chicken with Radish and Charred Scallion Salad
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 like you spent way more effort than you actually did. The chicken gets beautifully charred on the grill while you prep the salad, and that warm sesame vinaigrette ties everything together. I love using radishes here because they're packed with vitamin C and add this wonderful peppery crunch that contrasts perfectly with the sweet, smoky scallions. The whole thing feels restaurant quality but honestly requires minimal skills, making it perfect for busy nights when you still want something fresh and impressive.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each, pounded to even thickness)
- ½ kgradishes(thinly sliced)
- 8scallions(cut into 3-inch pieces)
- 3 tablespoonssesame oil
- 2 tablespoonsrice vinegar
- 1 tablespoonfresh ginger(minced)
- 2garlic cloves(minced)
- 1 teaspoonhoney
- 1 tablespoonsoy sauce
- 2 tablespoonsolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 tablespoonssesame seeds(white or black, for garnish)
Detail level
Instructions
- 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
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
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- 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
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
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
In a large bowl, toss the sliced radishes with three-quarters of the sesame-ginger dressing until well coated.
- 8
Divide the radish salad among four plates and top each with a sliced grilled chicken breast and charred scallions.
- 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.
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