When frying the chicken, be sure to not overcrowd the pan or else you won't get that crispy, charred skin you're looking for! Fry two breasts per batch and once you're ready to bake, add all of them back to the skillet before placing in the oven.
You can keep the leftover marinade for up to a week in an airtight container and use it on salads, rice bowls, or as a pork marinade!
We ended up splitting one breast for two people, so you may end up having leftovers!
Note: Do not prep the vegetables until your chicken has almost finished marinading.
Skill Level: Intermediate
Time to Make: 3 hours (2 hours inactive)
4 skin-on split chicken breasts
1 cup shishito peppers
4 tablespoons vegetable oil, divided
Salt and pepper to taste
1/2 cup fresh cilantro, divided
1/2 cup roughly fresh mint, divided
For the Marinade
2/3 cup fresh lime juice
3 small shallots
1/2 cup sesame oil
1/2 cup vegetable oil
1/3 cup soy sauce
For the Radish Salad
3 small watermelon radishes (or red radishes)
3 stalks of celery
1 red fresno chili
Prep Ingredients: Preheat oven to 425ºF. Season the chicken breasts with salt and pepper and place in a large ziplock bag. Set aside. In a food processor, combine all the ingredients for the marinade and pulse until smooth. Peel and thinly slice the radishes (if using red radishes, do not peel), thinly slice the celery and fresno chili on a diagonal. Roughly chop the mint and cilantro.
Add half the marinade to the bag with the chicken and chill for at least 2 hours or overnight.
Once you're ready to continue cooking, place the sliced radish, celery, and chili in a medium bowl. Pour 1/3 cup of the marinade over the salad. Toss to combine. Add 1/4 cup of the chopped cilantro and 1/4 cup of the chopped mint and toss gently. Refrigerate until ready to use.
Heat 2 tablespoons of vegetable oil in a grill pan (or large cast iron skillet) over high until shimmering and almost smoking. Working in batches, cook the chicken skin-side down until crispy and charred around the edges, about 6-7 minutes. Once all the chicken has been fried, add to a large cast-iron skillet, skin side up, and bake for 25-30 minutes or until the internal temperature of the chicken reaches 165ºF. Remove from the skillet and keep warm on a large serving platter. Carefully wipe out the skillet.
While the chicken bakes, toss the shishito peppers in a medium bowl with the remaining 2 tablespoons of vegetable oil. Season lightly with flaky sea salt.
Heat the same cast iron skillet you used for the chicken over medium high. Once hot, add the shishito peppers in a single layer. Place into the oven and cook for 5 minutes or until blistering and charring. Remove from heat and set aside.
To Serve: Arrange the hot shishito peppers around the chicken on the serving platter and sprinkle with the remaining cilantro and mint. Serve each person a helping of radish salad, topped with a chicken breast, and a few shishito peppers. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!