Choose similar-size radishes so they cook evenly. Grilling subdues their sharp flavour and gives them a nice tender-crisp texture. Brushing the sweet, sticky glaze onto the skewers before the last minute of cooking keeps it from burning on the barbecue and preserves the sesame flavour.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 4 servings
Chicken and Radish Skewers:
- 2 tablespoons liquid honey
- 1 tablespoon sodium-reduced soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic finely grated or pressed
- 450 g boneless skinless chicken breasts cut in 24 cubes
- 3/4 teaspoons salt
- 1/4 teaspoon pepper
- 12 radishes trimmed
- 1 tablespoon sesame seeds toasted
- 1 orange
- 4 teaspoons extra-virgin olive oil
- 1 teaspoon seasoned rice vinegar
- 1/2 teaspoon liquid honey
- 1/2 teaspoon prepared wasabi
- pinch each salt and pepper
- 4 cups chopped green leaf lettuce
- 1 avocado peeled, pitted and sliced
MethodChicken and Radish Skewers: In bowl, whisk together honey, soy sauce, sesame oil and garlic. Set aside.
Sprinkle chicken with 1/2 tsp of the salt and the pepper. Thread 3 pieces of the chicken onto each of eight 6-inch (15 cm) metal or soaked wooden skewers. Place on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, about 8 minutes. Brush with some of the honey mixture; grill, turning and brushing with some of the remaining honey mixture halfway through, for 1 minute. Transfer skewers to plate; sprinkle with two-thirds of the sesame seeds.
While chicken is grilling, thread 3 of the radishes onto each of four 6-inch (15 cm) metal or soaked wooden skewers. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender and slightly charred, about 6 minutes. Brush with some of the remaining honey mixture; grill, turning and brushing with some of the remaining honey mixture halfway through, for 1 minute.
Remove radishes from skewers and place in bowl; drizzle with any remaining honey mixture. Sprinkle with remaining sesame seeds and salt.
Orange Salad: Meanwhile, segment orange, squeezing 1 tsp juice from remaining membranes into large bowl. Set segments aside.
Whisk oil, vinegar, honey, wasabi, salt and pepper into orange juice. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Add lettuce, avocado and reserved orange segments; gently toss to coat. Serve with chicken and radishes.
Tip from The Test Kitchen: Look for tubes of prepared wasabi (a mix of horseradish and wasabi) in the international section of your supermarket or in specialty Asian markets.
Nutritional facts per serving: about
- Fibre 5 g
- Sodium 663 mg
- Sugars 12 g
- Protein 28 g
- Calories 326.0
- Total fat 16 g
- Potassium 755 mg
- Cholesterol 66 mg
- Saturated fat 3 g
- Total carbohydrate 19 g
- Iron 10.0
- Folate 34.0
- Calcium 4.0
- Vitamin A 17.0
- Vitamin C 35.0