Grilled Ginger Chicken with Miso-Scallion Dressing

1. Marinate Chicken Thighs: Combine 2 lbs boneless skinless chicken thighs, 12 oz ginger beer or ginger ale, 3 inches grated ginger, 6 minced garlic cloves, and 3/4 cup rice vinegar in a container. Marinate overnight.
2. Make Miso-Scallion Dressing: In a bowl, whisk together 3/4 cup olive oil, 6 tbsp rice vinegar, 1 tsp grated ginger, 1 tbsp miso paste, 1 tsp salt, and 6 finely diced scallions.
3. Grill Chicken: Pre-heat your grill to high. Grill the marinated chicken thighs until slightly charred on both sides and an internal temperature of approximately 175°F is reached. Remove the chicken from the grill, cover it with foil, and let it rest.
4. Prepare Lettuce: Toss romaine lettuce with some of the Miso-Scallion Dressing.
5. Plate: Arrange romaine lettuce, sliced radishes, and the sliced grilled ginger chicken thighs on plates or in bowls. Drizzle generously with the remaining Miso-Scallion Dressing.
6. Enjoy!