Miso Honey Chicken
Chicken is marinated in Chef John’s magical miso-honey sauce and grilled over indirect heat to make this simple yet umami-packed miso chicken recipe.
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.