I made them yesterday. They tasted great! I let them marinate for about 24 hours. This was the first time I used Miso; I loved it. I added two changes: I used two teaspoons of Cholula Sweet Habanero sauce in the marinade, and I like the skin crispy, so I splashed on some Japanese barbecue sauce and broiled during the last 8 minutes. Your recipe is a definite keeper, Britt!😍