Ginger-Infused Griddle Chicken with Charred Asparagus and Sweet Onions

Ingredients

• 1.5 lbs chicken thighs, sliced into 1-inch strips
• 1 bunch asparagus, woody ends trimmed
• 2 large yellow onions, sliced into thick half-moons
• 2 tbsp high-smoke point oil (avocado or grapeseed)
• 2 tbsp Salted Perfection Sweet Ginger Finishing Salt

Instructions

1. Preheat your griddle to medium-high heat, approximately 400°F. You want the surface hot enough that a drop of water dances and evaporates instantly.
2. Pat the chicken strips thoroughly dry with paper towels. Moisture is the enemy of the sear because it absorbs the energy needed for browning to turn into steam instead.
3. Apply the oil to the griddle surface, then spread the chicken in a single layer. Let it sit undisturbed for 3 to 4 minutes. This allows the proteins to denature and form a solid crust without sticking.
4. On the cooler side of the griddle, toss the onions and asparagus. The onions contain natural sugars that will undergo pyrolysis—breaking down into complex, sweet flavor compounds as they brown.
5. Once the chicken releases easily from the surface, flip the pieces and toss them with the vegetables. The asparagus only needs about 3 minutes to reach a vibrant green state while maintaining its cellular structure.
6. Turn off the heat and move everything to a platter. This prevents overcooking from the residual heat of the flat top metal.
7. Sprinkle the Salted Perfection Sweet Ginger Finishing Salt over the entire dish. Applying this at the very end preserves the delicate ginger oils which are heat-sensitive and would lose their punch if cooked at high temperatures. DUNZO!