for 4 people

To prepare

1	chicken (approx. 1.2 kg)

Miso caramel sauce

100 g	sugar
1 ½ tbsp	water
50 g	butter, cut into pieces
½ dl	water
2 tbsp	lime juice
2 tbsp	miso paste

Charcoal/gas/electric grill

2 tbsp	olive oil
2 tbsp	miso paste
2 tbsp	water

To serve

1 tbsp	sesame seeds, roasted
¼ tsp	sea salt

How it's done

To prepare

Pat the chicken dry, remove the backbone and flatten from the breast side.

Miso caramel sauce

Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Add the butter, water, lime juice and miso paste, simmer over a low heat for approx. 5 mins while stirring until the caramel has completely dissolved. Set aside the sauce.

Charcoal/gas/electric grill

Combine the oil, miso paste and water. Brush the chicken with the mixture, grill over indirect heat/on a medium heat (approx. 180 °C) with the lid down for approx. 40 mins., turning the chicken once. Brush the chicken with half of the miso caramel sauce, grill for approx. 2 mins. on each side until done.

To serve

Remove the chicken from the grill, sprinkle with sesame and fleur de sel, serve with the remaining miso caramel sauce.

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