Name: Miso Honey Chicken
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: White miso - 3 tablespoons; Honey - 2 tablespoons; Rice vinegar - ¼ cup; Hot sauce - 2 teaspoons; Kosher salt - 1 tablespoon; Whole chicken, halved, wing tips separated - 1; Kosher salt to taste - 1; Lemon, cut into wedges, or to taste - ½; Cayenne pepper - 1 pinch

Ingredients for - Miso Honey Chicken

1. White miso 3 tablespoons

2. Honey 2 tablespoons

3. Rice vinegar ¼ cup

4. Hot sauce 2 teaspoons

5. Kosher salt 1 tablespoon

6. Whole chicken, halved, wing tips separated 1

7. Kosher salt to taste 1

8. Lemon, cut into wedges, or to taste ½

9. Cayenne pepper 1 pinch

How to cook deliciously - Miso Honey Chicken

1 . Stage

Combine miso and honey in a bowl. Pour in rice vinegar, followed by hot sauce and 1 tablespoon salt. Whisk well until mostly smooth.

2 . Stage

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.

3 . Stage

Flip chicken over in the bowl. Sprinkle more kosher salt on top.

4 . Stage

Preheat a grill to 350 degrees F (175 degrees C) over indirect heat.

5 . Stage

Place chicken on the grill and cover. Grill for 20 minutes and flip chicken over. Cover and grill for another 20 minutes.

6 . Stage

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.

7 . Stage

Plate chicken alongside lemon wedges sprinkled with cayenne pepper. Squeeze some spicy lemon over chicken as you cut it up. Chef John