Step 1

Sprinkle the chicken all over with salt. Let sit at room temperature for about a half hour, or season it in advance (up to 24 hours before) and leave it in the refrigerator, uncovered. If refrigerating, take it out of the fridge 30 minutes before grilling.

Step 2

Meanwhile, make the hot-honey lemon marinade: Heat butter, hot sauce, and honey in a small saucepan or microwaveable bowl until butter is melted, then remove from heat. Juice ½ of one of the lemons and add to the bowl with the hot-honey butter. Stir to combine. If your butter is unsalted, season the marinade with salt to taste. Set aside 1/2 cup of marinade for serving.

Step 3

Prepare your grill for medium heat, brush and lightly oil the grates once it’s hot.

Step 4

Grill the chicken, skin side down, until skin is lightly charred and easily releases from the grates without tearing, 8-10 minutes. Turn chicken over and lightly brush with hot-honey lemon butter. Cover grill and continue grilling chicken, brushing with lemon butter every 5 minutes or so, and moving the chicken pieces around the grill so that they cook evenly, until an instant-read thermometer inserted into the thickest part of the breast registers between 160°F-165°F, 30-35 minutes more. If desired, flip the chicken back over (skin side down) for the last 5 minutes of cooking to get it extra charred.

Step 5

Just before the chicken is ready, add the remaining lemon half to the grill, cut side down, and cook until charred and softened, 6–8 minutes.

Step 6

Transfer the chicken to a cutting board; let rest for at least 10 minutes before cutting into pieces as desired.

Step 7

Squeeze the grilled lemon half over the chicken pieces and serve with the reserved marinade.