Ingredients
3tbspwhite miso
2tbsphoney
¼cuprice vinegar
2tsphot sauce
1tbspkosher salt
1whole chicken,halved, wing tips separated
kosher salt,to taste
½lemon,cut into wedges, or to taste
1pinchcayenne pepper
Preparation
Combine the miso and honey in a bowl. Pour in the rice vinegar, followed by hot sauce and salt. Whisk well until mostly smooth.
Add the chicken halves, then cut 3 to 4 slashes into the legs and thighs. Toss the chicken in the marinade until well coated.
Refrigerate for 2 to 12 hours.
Flip the chicken over in the bowl. Sprinkle more kosher salt on top.
Preheat the grill to 350 degrees F over indirect heat. Add the chicken and cover. Grill for 20 minutes and flip chicken over.
Cover and grill for another 20 minutes. Brush the excess marinade on top.
Cover again and continue cooking for 5 to 10 minutes more until an instant-read thermometer inserted into the center of each thigh reads 165 degrees F.
Plate the chicken alongside lemon wedges sprinkled with cayenne pepper.
Squeeze some spicy lemon over the chicken while cutting, serve, and enjoy!
