Miso Honey Chicken

4.8
(15)
11 Reviews
7 Photos

It's not hard to make a great marinade with just a few ingredients, as long as one of those ingredients is the magical miso. This super savory paste, made from fermented rice, barley, and soybeans, isn't that hard to find. While the marinade is simple, the flavors are anything but in this miso chicken.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on February 2, 2024
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Prep Time:
10 mins
Cook Time:
45 mins
Additional Time:
2 hrs
Total Time:
2 hrs 55 mins
Servings:
8
Yield:
1 whole chicken
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Ingredients

  • 3 tablespoons white miso

  • 2 tablespoons honey

  • ¼ cup rice vinegar

  • 2 teaspoons hot sauce

  • 1 tablespoon kosher salt

  • 1 whole chicken, halved, wing tips separated

  • kosher salt to taste

  • ½ lemon, cut into wedges, or to taste

  • 1 pinch cayenne pepper

Directions

  1. Combine miso and honey in a bowl. Pour in rice vinegar, followed by hot sauce and 1 tablespoon salt. Whisk well until mostly smooth.

  2. 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.

  3. Flip chicken over in the bowl. Sprinkle more kosher salt on top.

  4. Preheat a grill to 350 degrees F (175 degrees C) over indirect heat.

  5. Place chicken on the grill and cover. Grill for 20 minutes and flip chicken over. Cover and grill for another 20 minutes.

  6. Brush the excess marinade on top of chicken. Cover again and continue cooking until an instant-read thermometer inserted into the center of each thigh reads 165 degrees F (74 degrees C), 5 to 10 minutes more.

  7. Plate chicken alongside lemon wedges sprinkled with cayenne pepper. Squeeze some spicy lemon over chicken as you cut it up.

    close up view of Miso Honey Chicken with lemon wedges on a plate
    Chef John

Chef's Notes

You can substitute about 2 teaspoons of fine salt for the 1 tablespoon of kosher salt.

Cooking over indirect heat prevents the chicken from burning too much. To achieve this, I used a foil-wrapped ceramic heat diffuser in my grill. If using a regular grill, just place the coals on one side and the chicken on the other.

23 home cooks made it!

Nutrition Facts (per serving)

255 Calories
13g Fat
7g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 255
% Daily Value *
Total Fat 13g 17%
Saturated Fat 4g 18%
Cholesterol 103mg 34%
Sodium 1119mg 49%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 3%
Total Sugars 5g
Protein 27g 53%
Vitamin C 7mg 8%
Calcium 23mg 2%
Iron 2mg 10%
Potassium 232mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.