BBQ Miso Chicken

1 cup miso paste

1 cup beer

1 cup low sodium soy sauce

1 cup white sugar

2 teaspoons sesame oil

⅛ teaspoon cayenne pepper

2 ½ pounds skinless, boneless chicken breast halves

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 1/2 cup of the sauce for basting during grilling. Submerge the chicken in the remaining marinade, cover bowl, and refrigerate for at least 2 hours.

Preheat grill for medium-high heat.

Lightly oil the grill grate. Remove the chicken from the marinade, and discard marinade. Grill 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.