Miso, A japanese fermented soybean paste, is the ultimate marinade. It infuses chicken with a subtle yet intense salty-sweetness. Both leafy and woody herbs add freshness to this summer cookout dish.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Make boneless chicken steaks, removing the breast and thigh from each side in a single piece without any bones; the two parts will be connected by skin and a little meat (see C’est Bon).
Step 2
Grate the zest from the lemons into a large, shallow dish. Squeeze 1/4 cup juice from the lemons and add to the dish. Add the miso, mint, rosemary, chile, garlic, and oil. Mix well. Add the chicken to the marinade and massage the marinade into the meat. Cover the dish and refrigerate overnight.
Step 3
Heat your grill to medium. Use a lightly oiled kitchen towel to carefully grease the grill grate.
Step 4
Rub the chicken in the marinade again. Generously season the chicken with salt and pepper, then place on the grill, skin side down. Cook until the skin is charred, about 5 minutes, then flip. Cook until the meat between the breast and tender is just rosy, about 7 minutes.
Step 5
Transfer to a serving platter and let rest for 6 minutes. Serve with lime wedges.
c’est bon
Step 6
Run a sharp knife along the breastbone and wishbone, then down along the side of the rib cage. Continue cutting along the carcass and then along the thighbone. Cut through the edge of the thigh, where it meets the back and the drumstick, to separate the chicken steak from the carcass. Repeat on the other side and with the other chicken. Reserve the chicken legs, wings, and carcasses for another use. (Alternatively, use 1 1/2 pounds boneless chicken breasts and thighs and adjust cooking times accordingly.)
