Honey Miso Chicken

Combine the savory ingredients of miso paste and honey in a bowl, then add rice vinegar to create a harmonious balance. Next, incorporate the spicy kick of hot sauce and 1 tablespoon of salt to enhance the flavors. Mix everything together until it reaches a mostly smooth consistency.

Cut 3 to 4 shallow incisions into the legs and thighs of chicken halves, taking care not to cut too deeply. Then, submerge the chicken in the marinade, ensuring it is thoroughly coated with the flavorful mixture. Refrigerate for a period of 2 to 12 hours, allowing the flavors to meld together.

Flip the chicken over in the bowl and sprinkle a pinch of kosher salt on top to add depth to the dish.

Preheat your grill to 350 degrees F (175 degrees C), setting it up for indirect heat. Place the chicken on the grill and cover it with a lid, allowing it to cook for 20 minutes. Flip the chicken over and cover again, continuing to cook for another 20 minutes.

Brush any excess marinade onto the top of the chicken, then cover it once more and continue cooking until an instant-read thermometer inserted into the center of each thigh reads 165 degrees F (74 degrees C). This may take an additional 5 to 10 minutes.

Present the chicken alongside lemon wedges sprinkled with cayenne pepper, allowing each person to add a squeeze of spicy lemon over their cut-up chicken.