Soy-Ginger Chicken Thigh Skewers with Pickled Radish

Combine soy sauce, grated ginger, minced garlic, sesame oil, and honey in a small bowl. Whisk until the honey dissolves and the marinade is smooth.

In a glass jar or container with a lid, combine sliced radish, rice vinegar, salt, and white sugar. Seal and shake until sugar and salt dissolve, about 30 seconds.

Set aside at room temperature for at least 30 minutes to pickle. (Refrigerate up to 1 week.)

Place cut chicken pieces in a zip-top bag or shallow dish. Pour the soy-ginger marinade over the chicken and seal or toss to coat evenly.

Refrigerate for at least 2 hours or overnight for maximum flavor penetration.

If using wooden skewers, soak in water for 20 minutes to prevent burning. Thread 4-5 chicken pieces onto each skewer, leaving small gaps between pieces for even cooking.

Brush the grill grates or a broiler pan with sunflower oil. Preheat grill or broiler to medium-high heat (approximately 200-220°C).

Place skewers on the grill or under the broiler. Cook for 10-12 minutes total, turning every 2-3 minutes, until chicken reaches an internal temperature of 74°C at the thickest point and is deeply caramelized with char marks on all sides.

Transfer skewers to a serving platter. Top or serve alongside the pickled radish. Scatter sliced scallion over the skewers as garnish. Serve immediately, or cool and store components separately for meal prep.