Grilled Ginger Chicken Thighs



  • 2 lbs. skinless chicken, trimmed (dark meat and boneless thigh)
  • 1 ¼ cups ginger ale
  • ¾ cup rice vinegar
  • 1 tbsp. salt
  • 1 tbsp. garlic, minced
  • ⅛ cup ginger root, grated
  • 1 tbsp. amino acid, Bragg brand
  • 6 shishito peppers
Jade Matcha Rice Ingredients
  • ½ cup jade rice
  • ½ tsp. salt
  • ¾ cup water
  • ½ tsp. matcha tea powder
Miso Kaffir Sriracha Sauce Ingredients
  • ⅛ cup white miso
  • 1 ½ tbsp. chili sauce, Mae Ploy brand
  • ¾ cup olive oil
  • ⅛ cup lemongrass, sliced 
  • 6 kaffir lime leaves
  • ½ cup lime juice
  • 1 ½ tbsp. sriracha chili sauce
  • ¾ tsp. garlic, minced
Roasted Red Radishes Ingredients
  • 2 cups red radish slices
  • 1 tsp. salt and pepper 
  • ⅛ cup olive oil


  1. Mix all ingredients aside from the shishito peppers in a medium-size bowl. Add chicken thighs and marinate for 2-3 hours.
  2. Remove from marinade and place on oiled and seasoned grill. Grill until cooked through, temperature reaching 165°F.
  3. Place a small amount of Miso Kaffir Sriracha Sauce in a zigzag pattern on the plate. 
  4. Place 2 oz. of Jade Matcha Rice in the middle of the sauce pattern, then lean the chicken on the rice. Top with Roasted Red Radishes and a dab of sauce. 
  5. Fire-roast shishito peppers on grill and then place on top of the roasted radishes.
Jade Matcha Rice Directions
  1. Mix rice with all ingredients in a small saucepan. 
  2. Bring to a boil, cover with a lid, and turn temperature down to low. Cook until absorbed, about 30-40 minutes.
Miso Kaffir Sriracha Sauce Directions
  1. Combine all ingredients into blender except oil and kaffir leaves. Blend on medium speed.
  2. Add oil in slowly, then add leaves. Blend until leaves are broken up into small bits.
Roasted Red Radishes Directions
  1. Preheat oven to 400°F. 
  2. Slice radishes to a medium thickness. Toss with oil, salt, and pepper. 
  3. Spread on sheet pan and roast for 10-11 minutes.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 217/7/31/7/trace