About this recipe:Boneless chicken marinated in a miso (soy bean paste) sauce and barbecued over an open fire. The miso is also mixed with beer, soy sauce, sugar and sesame oil to give it a complex flavour.
275g miso paste
250ml light soy sauce
200g caster sugar
2 teaspoons sesame oil
1/8 teaspoon cayenne pepper
1kg skinless, boneless chicken breast fillets
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In a large bowl, combine the miso paste, beer, soy sauce, sugar, sesame oil and cayenne pepper. Stir until the miso and sugar are completely dissolved. Set aside 125ml of the sauce for basting during barbecuing. Submerge the chicken in the remaining marinade, cover bowl and refrigerate for at least 2 hours.
Preheat BBQ for medium-high heat.
Lightly oil the cooking grate. Remove the chicken from the marinade, and discard marinade. Barbecue chicken for 6 to 8 minutes per side, basting during the last few minutes with the reserved sauce. The chicken is done when it's juices run clear.