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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 Cest Bon).
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2
Grate the zest from the lemons into a large, shallow dish.
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3
Squeeze 1/4 cup juice from the lemons and add to the dish.
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4
Add the miso, mint, rosemary, chile, garlic, and oil.
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5
Mix well.
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6
Add the chicken to the marinade and massage the marinade into the meat.
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7
Cover the dish and refrigerate overnight.
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8
Heat your grill to medium.
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9
Use a lightly oiled kitchen towel to carefully grease the grill grate.
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10
Rub the chicken in the marinade again.
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11
Generously season the chicken with salt and pepper, then place on the grill, skin side down.
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12
Cook until the skin is charred, about 5 minutes, then flip.
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13
Cook until the meat between the breast and tender is just rosy, about 7 minutes.
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14
Transfer to a serving platter and let rest for 6 minutes.
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15
Serve with lime wedges.
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16
Run a sharp knife along the breastbone and wishbone, then down along the side of the rib cage.
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17
Continue cutting along the carcass and then along the thighbone.
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18
Cut through the edge of the thigh, where it meets the back and the drumstick, to separate the chicken steak from the carcass.
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19
Repeat on the other side and with the other chicken.
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20
Reserve the chicken legs, wings, and carcasses for another use.
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21
(Alternatively, use 1 1/2 pounds boneless chicken breasts and thighs and adjust cooking times accordingly.)
