Grilled Radishes with Soy-Teriyaki Glaze

Grilled Radishes with Soy-Teriyaki Glaze
  • Difficulty:

  • Prep Time:

  • Total Time:

    1h 15m
  • Servings:



Radishes' peppery bite comes to life when paired with the soy-teriyaki glaze in this dish. Serve the hot little radish bites alongside chicken, seafood and meat dishes. You can use any kind of radishes in this recipe. If you are using heirloom or summer varieties, try a mix of Flamboyant Sabina, Cherry Belle and Pink Slipper cultivars to incorporate contrasting textures in the dish.


  • 1 lb. radishes, rinsed, trimmed and cut in half lengthwise
  • 1 cup soy sauce
  • ¼ cup honey
  • 1 Tbsp. teriyaki sauce
  • 1 Tbsp. garlic, minced
  • Kosher salt, to taste
  • ¼ cup parsley, freshly chopped


  1. Skewer the radishes, leaving about ¼” of space between each. Place the radish skewers in a shallow dish.
  2. Blend the soy sauce, honey, teriyaki sauce and garlic until combined. Season the marinade to taste and pour it over the radishes.
  3. Turn the radishes over to coat them. Marinate the radishes for at least 1 hour.
  4. Heat the grill to medium-high heat. Drain the radishes and set aside the remaining marinade. Place the radishes cut-side down on the grill.
  5. Grill the radishes until glazed and lightly charred, about 2-3 minutes each side. Brush the marinade on the radishes two or three times during cooking. If the radishes start to char too much, move them away, closer to the edges of the grill.
  6. Take the radishes off the grill and let them stand until cool enough to handle. Remove the radishes from the skewers and toss them with freshly chopped parsley. Serve. Refrigerate any leftovers.
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