VERY VERY good I baked(no grill), made only 1/2 recipe of the marinade, but used the full 2 ½ lbs of chix (glad I did b/c all wanted leftovers!). I cut each breast half in 4 pieces b/c they were huge & was concerned about them getting done. I marinated in a pyrex casserole covered w/foil for 1½ hrs. Even though I made a 1/2 recipe of the marinade I used only 1/2 of that (so abt 1/4 orig recipe). Drizzled it on top turned them over a couple of times to make sure they were covered and sitting in it. Prehtd to 350, took dish straight from frig to oven and cooked it 15 min, then quickly turned the pieces over (inspecting how much longer they needed to cook) & added some sweet potato chunks & baby carrots around the edges of the pan. Put back in oven & cooked 15 more min. covered. Took out, turned pieces again in sauce (vegs incl.) left foil off, cooked an addtl 5 min (yes, lg breasts). Then turned oven off leaving them in 'til ready to eat….abt 15 more min. Wish I’d made rice to soak up the sauce it made…next time. For anyone worried about the raw chicken/ marinade/ cooking thing: b/c it was a preheated oven & cooked over 30 min, the marinade simmers & reaches a temp hot enough to kill bacteria– in fact it simmers most of the time its cooking so it’s very safe. If the chicken is done all the way through they’re both safe. Only minus to recipe is waaay too much marinade. Too good to remove a star, just be aware - if you make extra, keep away from raw ckn & use it later

This was absolutely awesome! Made it just as written.

I have been looking for ways to make chicken breasts flavorful and this recipe did this. I grilled it along with steaks and I was surprised to see people going back for the chicken. This was a hit!

Delicious! I have used different types of miso and different brands of beer but it's always a hit. Also works well for marinating vegetables (in a separate bowl or bag) and then I use the vegetable marinade for basting. The only change I make is to cut up the chicken and cook it on skewers.

I loved this. I served on top of egg noodles. I added fresh ground ginger, garlic, olive oil, (it helps blacken most meats) and whatever cayenne. Grilled indoors on a Jenn Air. Reserved some of the marinade and cooked it down to thick sauce and poured it over the plate....Guests were blown away. I am going to do the same tonight but am going to use shrimp on skewers served over a think pasta.

Don't marinate the chicken longer than 4 or 5 hours!! Although the taste was great, I did over marinate, and it was WAY too salty. Follow the instructions.... It's a great dish.

I added small amount of Thai red curry sauce and some saki and put this recipe into overdrive. This will definitely be added to line up.

Used less sugar and more cayenne, also some Japanese ichimi to match the miso. I threw some shiitake mushrooms and green onions into the marinade as well. AWESOME, and you can drink the rest of the beer you don't use... :D

Was OK, no revelation here. I prepared the marinade with white miso and the flavor didn't really come through. I suspect that had I made it with a different type of miso it would have been better. Overall the chicken was fine, but after chilling for 11 hours in a sea of yummy marinade the flavor didn't quiet permiate well, and the sugar burned during cooking. While I liked the taste of marinade alone and I think it would work well as a dipping sauce (at least with white miso), I will not be using this recipe again for marinading chicken.

This recipe definitely delivered! It was a very welcome change in my home since some members of my family cannot have acidic foods. So that means no barbeque sauces with tomatoes or vinegar. I even substituted tahini mixed with some anchovy paste when I ran out of miso. The marinating process definitely helps to tenderize the meat. I've used this recipe with pork, lamb and beef and it was a hit everytime. A recipe to keep close.