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Bobby Flay’s Radicchio Lettuce Cups with Spiced Chicken Thighs and Pickled Pepper Relish

Watch and learn as chef-in-residence Bobby Flay makes magic out of radicchio. The somewhat bitter leaves complement spiced chicken thighs perfectly, plus they’re sturdy enough to hold all of the fixings: Pickled peppers and a date and cashew relish, plus a much needed squeeze of lime. Try it as a holiday appetizer and you’ll wow the crowd—no matter the size.

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Radicchio Lettuce Cups with Spiced Chicken Thighs and Pickled Pepper Relish

  • Author: Misfits Market



Pickled Pepper, Date, and Cashew Relish

  • 3/4 cup white wine vinegar 
  • 1/2 cup sugar 
  • 2 bell peppers (orange, yellow, or red), seeded and diced 
  • 4 large pitted dates, thinly sliced 
  • 1/4 cup GrandyOats Organic Turmeric Ginger Cashews, coarsely chopped
  • 1 tablespoon fresh lime juice
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon olive oil 
  • 2 tablespoons microgreens, roughly chopped


Spice Rubbed Chicken Thighs

  • 2 teaspoons paprika
  • 1 teaspoon turmeric 
  • 1 teaspoon sugar 
  • Kosher salt and freshly ground black pepper 
  • 2 skinless and boneless chicken thighs 
  • 2 tablespoons canola oil 
  • Half of 1 lime 



  • 4 whole radicchio leaves, cut from 1 small head of radicchio 
  • Fresh lime juice
  • Microgreens


  1. For the relish, combine vinegar and sugar in a nonreactive saucepan and bring to a boil over a high heat. Cook until the sugar is completely dissolved, about 5 minutes. Remove from the heat and let cool for 5 minutes. 
  2. Place the peppers in a small bowl. Pour the pickling liquid over the peppers and toss to coat. Add 1 or 2 ice cubes and let sit for 20 minutes, occasionally stirring. 
  3. Strain the peppers and place into a medium bowl. Stir in the dates, cashews, lime juice, olive oil, microgreens, and season with salt and pepper. 
  4. Preheat oven to 350 degrees.  
  5. For the chicken thighs, mix together paprika, turmeric, sugar, salt, and pepper in a small bowl. Sprinkle the spice rub onto one side of the chicken thighs. 
  6. Heat canola oil in an oven-proof sauté pan over medium-high heat. Add the chicken thighs, spice side down, and sear until golden brown on both sides, about 4 minutes per side. Transfer the pan to the oven and cook for another 4 to 5 minutes until the meat is cooked through or until the internal temperature reaches 165 degrees F. 
  7. Transfer chicken thighs to a cutting board. When cool enough to handle, cut into slices. Squeeze fresh lime juice on top of the chicken and set aside. 
  8. Put the radicchio leaves on a large serving plate. Divide the chicken between each radicchio lettuce cup. Top with some of the pickled pepper relish, garnish with more microgreens, and a squeeze of fresh lime juice.