Ingredients
8
8 servings
- •3 tablespoons white miso
- •2 tablespoons honey
- •0.25 cup rice vinegar
- •2 teaspoons hot sauce
- •1 tablespoon kosher salt
- •1 whole chicken, halved, wing tips separated
- •kosher salt to taste
- •0.5 lemon, cut into wedges, or to taste
- •1 pinch cayenne pepper
Instructions
- Combine miso and honey in a bowl. Pour in rice vinegar, followed by hot sauce and 1 tablespoon salt. Whisk well until mostly smooth.
- Cut 3 to 4 slashes into legs and thighs of chicken halves. Toss chicken in the marinade until well coated. Refrigerate for 2 to 12 hours.
- Flip chicken over in the bowl. Sprinkle more kosher salt on top.
- Preheat a grill to 350 degrees F (175 degrees C) over indirect heat.
- Place chicken on the grill and cover. Grill for 20 minutes and flip chicken over. Cover and grill for another 20 minutes.
- Brush the excess marinade on top of chicken. Cover again and continue cooking until an instant-read thermometer inserted into the center of each thigh reads 165 degrees F (74 degrees C), 5 to 10 minutes more.
- Plate chicken alongside lemon wedges sprinkled with cayenne pepper. Squeeze some spicy lemon over chicken as you cut it up.
Nutritional Facts
Per 8 servings
- Calories: 255
- Carbohydrate: 7g
- Fat: 13g
- Fiber: 1g
- Protein: 27g
- Sugar: 5g
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