Miso-Marinated Grilled Chicken - chickens

Method

• 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 Cest Bon).
• 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.
• Heat your grill to medium.
• Use a lightly oiled kitchen towel to carefully grease the grill grate.
• 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.
• Transfer to a serving platter and let rest for 6 minutes.
• Serve with lime wedges.
• 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.)