Ginger-Grilled Chicken and Radishes with Miso-Scallion Dressing
['3 lb. skinless, boneless chicken thighs', '3 1/2 tsp. kosher salt, divided, plus more', '1 (12-oz.) can ginger beer', '6 garlic cloves, finely grated', '3/4 cup plus 6 Tbsp. unseasoned rice vinegar, divided', '3 Tbsp. plus 1 tsp. finely grated ginger (from about one 4" piece)', '1 Tbsp. white miso', '3/4 cup plus 1 Tbsp. vegetable or sunflower oil, plus more for grill', '6 scallions, finely chopped', '2 bunches radishes, preferably with greens, halved lengthwise', 'Freshly ground black pepper', '3 heads Little Gem lettuce or romaine hearts', 'leaves separated']
Season chicken on all sides with 2 1/2 tsp. salt and place in a large bowl. Add ginger beer, garlic, 3/4 cup vinegar, and 3 Tbsp. ginger to bowl and toss to combine. Cover and chill at least 2 hours and up to 24 hours.
Meanwhile, whisk miso, 3/4 cup oil, 1 tsp. salt, and remaining 6 Tbsp. vinegar and 1 tsp. ginger in a small bowl. Mix in scallions. Let dressing sit at room temperature up to 1 hour, or chill up to 24 hours.
Prepare a grill for high heat; brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12–15 minutes. Transfer to a platter and tent with foil to keep warm.
Toss radishes with remaining 1 Tbsp. oil in a medium bowl; season lightly with salt and pepper. Grill, turning occasionally, until charred in spots, 8–10 minutes. Transfer to platter with chicken.
Toss lettuce with about one-third of dressing in a large bowl. Drizzle another third of the dressing over grilled radishes. Serve remaining dressing alongside.
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