Method

• 1.
  For the marinade, place all ingredients in a food processor and whiz to combine. Transfer marinade to a large bowl and add the chicken. Toss to coat, then cover and chill for 1 hour to marinate.

• 2.
  To make the dressing, whisk sesame seeds, miso, sesame oil and vinegar in a bowl until combined.
• 3.
  Using the back of a knife, gently crush the cucumbers until cracks begin to appear down their sides. Cut cucumbers into 2cm-thick slices and add to the dressing. Toss to coat. Set aside until required.
• 4.
  Heat a barbecue or chargrill pan to medium-high heat. Remove chicken from marinade and drizzle with olive oil.
• 5.
  Cook chicken skin-side down for 3-4 minutes until grill marks appear. Reduce heat to medium, then turn chicken and cook, covered (use aluminium foil if using a chargrill pan), for 20 minutes or until cooked through.
• 6.
  Arrange chicken on a platter, top with dill and serve with smashed cucumber and lemon cheeks.