1/4 C. reduced-sodium soy sauce

2 T. minced fresh ginger

2 T. honey

2 T. miso paste

1 T. minced garlic

2 tsp. toasted sesame oil

1/4 tsp. red pepper flakes

8 boneless, skinless chicken breast halves (3-4 pounds total)

1/2 tsp. kosher salt

1 C. unsalted dry-roasted peanuts halves

 

In a large resealable plastic storage bag, combine the first seven ingredients. Add the chicken, and turn to coat. Seal and chill for at least 2 hours. Lightly coat a grill rack with vegetable oil spray. Heat the grill to medium for indirect heat. (If using a charcoal grill, position the coals on one half of grill. If using a gas grill, heat one side to high, the other to low.) Remove the chicken from the marinade. Discard the marinade. Season the chicken with kosher salt. Place the chicken on the hottest section of the grill. Cook for 10 minutes turning once. Move to the cooler section of the grill and cook 10 minutes, or until a thermometer inserted into the thickest part of the chicken registers 165°F. Sprinkle with peanuts.