Black pepper chicken with mixed rice and radish salad

Instructions

1 Place chicken thighs in a large shallow dish. Add sauce; toss to combine. Heat a chargrill or a barbecue grill over medium-high heat. Spray chicken with oil. Add to grill; cook for 4 minutes each side, or until browned and cooked through. Transfer to a plate. Cover with foil; rest for 5 minutes.

2 Meanwhile, combine the rice, carrot, radish, coriander and the shallots in a large bowl. Add the dressing and toss to combine. Season with cracked pepper.

3 Spoon rice salad onto a large serving platter. Top with chicken, cucumber and ginger. Sprinkle with sesame seeds to serve.