2 tbsp honey
2 tbsp miso paste (I left this out because I didn't have it on hand)
1 tbsp minced garlic
2 tsp toasted sesame oil (I used EVOO)
1/4 tsp red pepper flakes
8 boneless, skinless chicken breast halves (3-4 lb) (I used chicken breast and leg pieces)
1/2 tsp kosher salt
Combine soy sauce, ginger, honey, miso, garlic, oil, and red pepper flakes in shallow baking dish or large resealable plastic bag. Add chicken, turn to coat, cover, and chill at least 2 hours.
Heat grill to medium for indirect heat. If using charcoal grill, position coals on one half of grill. If using gas grill, heat one side to high, the other to low. Lightly oil grill grates.
Remove chicken from marinade. Discard marinade. Season chicken with salt.
Grill chicken 10 minutes over hottest section of grill, turning once. Move to cooler section of grill and cook 10 minutes longer or until thermometer inserted into thickest part registers 165°F