Miso Honey Chicken Recipe

Ingredients (8 servings)

• 3 tablespoons white miso
• 2 tablespoons honey
• cup rice vinegar
• 2 teaspoons hot sauce
• 1 tablespoon kosher salt
• 1 whole chicken, halved, wing tips separated
• Kosher salt to taste
• lemon, cut into wedges, or to taste
• 1 pinch cayenne pepper

Directions

1. In a bowl, combine the miso and honey. Stir until well mixed.
2. Add rice vinegar, hot sauce, and 1 tablespoon of salt to the bowl. Whisk the mixture until mostly smooth.
3. Make 3 to 4 slashes into the legs and thighs of the halved chicken. Toss the chicken in the marinade, ensuring it is well-coated.
4. Refrigerate the marinated chicken for 2 to 12 hours. Flip the chicken halfway through and sprinkle more kosher salt on top.
5. Preheat the grill to 350F (175C) over indirect heat.
6. Place the chicken on the grill, cover it, and cook for 20 minutes. Flip the chicken over and cover again. Grill for another 20 minutes.
7. Brush the excess marinade onto the chicken. Cover the grill again and continue cooking until an instant-read thermometer inserted into the center of each thigh reads 165F (74C). This should take an additional 5 to 10 minutes.
8. Plate the chicken alongside lemon wedges, then sprinkle with cayenne pepper. Squeeze the spicy lemon juice over the chicken as you cut it up.

Chef's Notes

• Instead of 1 tablespoon of kosher salt, you can use about 2 teaspoons of fine salt.
• Grilling over indirect heat prevents the chicken from burning. For this, use a foil-wrapped ceramic heat diffuser, or if using a standard grill, place the coals on one side and the chicken on the other.

Nutrition Facts (per serving)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Consult a doctor or dietitian if you have dietary restrictions.