Turmeric Grilled Chicken and Radishes
What You Need
Ingredients
Preparation
Our HexClad 12" Hybrid BBQ Grill Pan helps smoke and char fresh radishes without losing any between the grates of the grill for this easy spring dinner. Meanwhile, a garlicky turmeric yogurt sauce works double duty as a marinade for the chicken and a sauce for serving.
-
In a medium bowl, combine yogurt, lemon juice, garlic, ginger, turmeric, honey and 2 teaspoons salt. Whisk to combine, then transfer half of mixture to an airtight container; refrigerate until ready to serve.
-
Add chicken thighs to remaining mixture in large bowl; toss to coat. Cover and refrigerate for at least 2 hours and up to 24 hours.
-
Preheat grill on medium-high (about 450°F/230°C) for at least 15 minutes. Meanwhile, in a medium bowl, combine radishes and oil. Season with salt and toss to combine; set aside near grill.
-
Using tongs, dip a paper towel or a clean rag in oil and wipe grates. Remove chicken thighs from marinade, shaking off any excess marinade, and place in a single layer on one side of grill. Cook, turning once, until lightly charred and cooked through, 18 to 22 minutes.
-
Place a HexClad 12” Hybrid BBQ Grill Pan on other side of grill. Once hot, add radishes and cook, stirring occasionally, until lightly charred and crisp-tender, 10 to 12 minutes. Remove grill pan from grill.
-
Spread half of reserved yogurt mixture on a serving platter and arrange grilled chicken and radishes over. Top with scallions and serve with extra sauce alongside.
MAKE AHEAD TIPS
Chicken can be marinated up to 24 hours before cooking. Store in an airtight container until ready to cook.
