Yes, you should be marinating your chicken with soda! Here, a can of ginger beer is the secret ingredient for sweet-tart grilled chicken.

　　

Ingredients

6–8 servings

　　3 lb. skinless, boneless chicken thighs

　　3 1/2 tsp. kosher salt, divided, plus more

　　1 (12-oz.) can ginger beer

　　6 garlic cloves, finely grated

　　3/4 cup plus 6 Tbsp. unseasoned rice vinegar, divided

　　3 Tbsp. plus 1 tsp. finely grated ginger (from about one 4" piece)

　　1 Tbsp. white miso

　　3/4 cup plus 1 Tbsp. vegetable or sunflower oil, plus more for grill

　　6 scallions, finely chopped

　　2 bunches radishes, preferably with greens, halved lengthwise

　　Freshly ground black pepper

　　3 heads Little Gem lettuce or romaine hearts, leaves separated

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

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.