Soy-Ginger Half Chicken with Radish-Cucumber Rice Plate

Score: 6/10

The recipe features a great flavor profile and balanced meal concept, but it suffers from disproportionate serving sizes and a poor water-to-rice ratio. A 2 lb half chicken is far too large for one serving, and the small amount of glaze applied at the very end won't adequately flavor it.

Strengths

Ingredient division math adds up perfectly across the steps.
Good flavor profile balancing a rich, savory roasted chicken with a crisp, acidic fresh salad.
Correct food safety guidelines are provided (cooking chicken to 165 F).

Issues

medium / cookability: The jasmine rice water ratio is 1:2 (1/3 cup rice to 2/3 cup water). Jasmine rice requires less water, typically a 1:1.25 or 1:1.5 ratio, otherwise it will become mushy.
medium / nutrition: The recipe states 'Serves 1', but a 1.75 to 2 lb half chicken yields roughly 14 to 16 ounces of cooked meat, which is an excessively large portion for a single person.
medium / flavor: The glaze ingredients yield only about 2 to 3 tablespoons of liquid. Brushing this small amount onto a large 2 lb half chicken during the last 10 minutes of cooking will result in a very weak flavor that fails to penetrate the meat.
low / cookability: The grilling instructions say to cook the chicken skin-side up over indirect heat and 'turn occasionally'. Turning bone-in chicken cooked over indirect heat is unnecessary and risks tearing the skin on the grates.

Suggested fixes

Reduce the water for the rice to 1/2 cup to maintain a proper 1:1.5 jasmine rice cooking ratio.
Change the yield to 2 servings and double the rice and salad quantities, or change the protein to a single chicken leg quarter to suit 1 serving.
Double the glaze recipe, and consider scoring the chicken or marinating it in half the mixture beforehand to improve flavor penetration.
Remove the instruction to turn the chicken occasionally when using the indirect grilling method.