Grilled Chinese Chicken Salad

From Food & Wine. Suggested pairing a limey Riesling.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb boneless skinless chicken thighs
• 1⁄4 cup  vegetable oil
• 1⁄4 lb snow peas
• 1 1⁄2 tablespoons fresh lime juice
•  salt
• 2  scallions, cut into thin 1-inch julienne strips
• 10  ounces cabbage, shredded (like coleslaw mix)

• Ginger-Miso Spice Paste

• 1  tablespoon fresh ginger, finely grated
• 1  tablespoon miso
• 2  garlic cloves, smashed
• 1  teaspoon  hot sauce (Chinese garlic-pepper paste like Sriracha)
• 1  teaspoon light brown sugar
• 1  teaspoon  sesame oil
• 1 1⁄2 teaspoons fresh lime juice

Directions

1. Make the Ginger-Miso Spice Paste by combining all of the ingredients in a bowl and mash to a paste.
2. Light a grill. Make 1/4-inch-deep slashes in the chicken thighs. In a bowl, combine 2 tablespoons of the spice paste with 2 tablespoons of the oil and spread it all over the chicken. Grill the chicken over high heat until cooked through, 7 to 8 minutes. Let cool, then cut the chicken into thin strips.
3. Meanwhile, bring a small saucepan of salted water to a boil. Add the snow peas and blanch for 1 minute. Drain and rinse under cold water; pat dry. Slice in half lengthwise. In a large bowl, whisk the remaining 2 tablespoons of paste with the lime juice and the remaining 2 tablespoons of oil. Season with salt. Add the snow peas, scallions, coleslaw mix and chicken, toss well and serve.