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1
Roast the bell pepper directly over a gas flame or under the broiler, turning, until charred all over, 5 minutes.
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2
Place the bell pepper in a small bowl and cover with plastic wrap; let steam for 15 minutes.
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3
Peel, seed and chop the pepper.
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4
In a blender, combine the bell pepper with the ginger, garlic, yuzu kosho, lemongrass, yuzu juice and cilantro and pulse a few times.
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5
With the blender on, slowly add the 1 cup of canola oil, scraping down the side, until well blended.
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6
Transfer 1/4 cup of the marinade to a small bowl, cover and refrigerate.
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7
Pour the remaining marinade into a bowl.
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8
Add the chicken and massage the marinade into the chicken.
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9
Cover and refrigerate for 3 hours.
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10
Meanwhile, in a small bowl, combine the mayonnaise, miso and Sriracha.
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11
Season with salt and mix well.
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12
Light a grill and brush the grates with oil.
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13
Remove the chicken from the marinade and season with salt.
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14
Grill over moderate heat, brushing with the reserved marinade and turning occasionally, until the skin is crispy and the chicken is cooked through, about 15 minutes.
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15
Transfer the chicken to a cutting board and let rest for 5 minutes.
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16
Slice the chicken and transfer to a platter.
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17
Garnish with the scallions and serve with the spicy mayo.
