Grilled Chicken with Charred Radicchio and Peppers

Radicchio turns sweet and smoky on the grill, and its bitterness is exactly what rich, charred chicken thighs need. Shishito or padron peppers blister in a couple of minutes and add a mild green bite, with the occasional hot one keeping things interesting. The balsamic reduction is simply vinegar and honey simmered until syrupy; drizzle it in thin lines so it seasons without drowning the plate. A little whipped ricotta or labneh underneath makes it a full dinner.