How To Make Miso Honey Chicken
This honey chicken is a dish with complex flavors of earthy barley, soybeans, and fermented rice from the miso. It’s then grilled for a juicy meal!
Serves:
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
Instructions
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Combine the miso and honey in a bowl. Pour in the rice vinegar, followed by hot sauce and salt. Whisk well until mostly smooth.
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Add the chicken halves, then cut 3 to 4 slashes into the legs and thighs. Toss the chicken in the marinade until well coated.
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Refrigerate for 2 to 12 hours.
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Flip the chicken over in the bowl. Sprinkle more kosher salt on top.
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Preheat the grill to 350 degrees F over indirect heat. Add the chicken and cover. Grill for 20 minutes and flip chicken over.
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Cover and grill for another 20 minutes. Brush the excess marinade on top.
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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.
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Plate the chicken alongside lemon wedges sprinkled with cayenne pepper.
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Squeeze some spicy lemon over the chicken while cutting, serve, and enjoy!
Nutrition
- Calories: 353.71kcal
- Fat: 22.99g
- Saturated Fat: 6.54g
- Trans Fat: 0.15g
- Monounsaturated Fat: 9.44g
- Polyunsaturated Fat: 5.06g
- Carbohydrates: 6.38g
- Fiber: 0.46g
- Sugar: 4.82g
- Protein: 28.71g
- Cholesterol: 112.50mg
- Sodium: 404.35mg
- Calcium: 21.97mg
- Potassium: 306.74mg
- Iron: 1.56mg
- Vitamin A: 62.17µg
- Vitamin C: 5.24mg
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