Directions

• Step 1:
  Mix miso, mirin, rice wine, soy sauce, and honey together in a bowl until miso is completely dissolved. Stir in garlic and ginger.
• Step 2:
  Pour marinade into a resealable plastic bag. Add chicken, squeeze out excess air, and seal the bag. Turn the bag or mix chicken to ensure even distribution of marinade. Refrigerate and allow to marinade 8 hours or overnight, mixing or turning the bag occasionally.
• Step 3:
  Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Step 4:
  Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Step 5:
  Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Step 6:
  Remove from the grill and chop into wide strips, approximately 4 to 5 slices per piece. Sprinkle with sesame seeds and serve.