Miso Honey Chicken

In a medium bowl, whisk together the white miso and honey until well combined. (2 minutes)

Pour in the rice vinegar, followed by the hot sauce and 1 tablespoon of kosher salt. Whisk vigorously until the marinade is mostly smooth and homogenous. (3 minutes)

Using a sharp knife, cut 3 to 4 slashes into the legs and thighs of the chicken halves. This will help the marinade penetrate deeply. (5 minutes)

Place the chicken halves in the bowl with the miso marinade and toss to coat thoroughly, ensuring every surface is covered. (2 minutes)

Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or up to 12 hours, allowing the flavors to meld and the chicken to tenderize. (2-12 hours)

Remove the chicken from the refrigerator 30 minutes before grilling to allow it to come closer to room temperature for more even cooking. (30 minutes)

Preheat a grill to 350 degrees F (175 degrees C) over indirect heat. This is crucial for preventing the chicken from burning before it's cooked through. (15 minutes)

Place the chicken on the grill, skin-side up, over indirect heat. Cover the grill and cook for 20 minutes.

Flip the chicken over and continue grilling, covered, for another 20 minutes.

Brush the chicken with the excess marinade from the bowl. Be sure to discard any remaining marinade after this step to avoid contamination. (2 minutes)

Cover the grill again and continue cooking until an instant-read thermometer inserted into the thickest part of each thigh registers 165 degrees F (74 degrees C), approximately 5 to 10 minutes more. (5-10 minutes)

Remove the chicken from the grill and let it rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. (10 minutes)

Serve the Miso Honey Chicken alongside lemon wedges sprinkled with a pinch of cayenne pepper. Squeeze the spicy lemon juice over the chicken as you carve it for a final burst of flavor.