Cut the chicken into long and narrow pieces. Fold up 4 edges of a sheet of aluminum foil to make a "plate."
Place the "plate" from Step 1 onto the grill rack. Place the chicken on the "plate" with the skin side down. Spread the chicken with miso using a spoon. Top with mayonnaise.
Grill both sides, 4-5 pieces at a time. Garnish with chopped green onion and it's done!
You can also bake these in the oven. You could also toss in some eggplant slices or mushrooms.
Story Behind this Recipe
This is way too easy to make. Cooking meat with an open flame is the best! I use this method to cook pork with ginger, so this is a chicken variation. I always use this recipe for the times when I don't have time to marinate, I don't want to wash dishes, or I need to make something quick. If you live alone, you can eat it right from the aluminum "plate" and won't have dishes to wash!
Instead of aluminum foil, I use parchment paper to make the "plate." But the strength of the flame probably varies and it may catch fire, so I recommend using aluminum foil. The grill won't get dirty and clean up will be easy.