5 lb box Frozen chicken thighs 2 C Shiro Miso 2 C Sugar 1 C Shoyu
1/2 C Peanut Butter 1 can Beer (any kine) 1/2 C Chopped green onion
Mix sugar, shoyu, miso, and peanut butter together then add the beer. The beer not only adds flavor, it tenderizes the meat. Add green onion and chicken and marinate overnight or at least a couple of hours. The chicken should be BBQ'd on an outdoor grill and basted throughout the cooking period with more of the marinade. Cook until the skin of the chicken is a deep carmel color. (almost "koge") This allows for the sugars in the marinade to carmelize.
I've been making this chicken for years. The recipe was handed down to me in high school from one of my Priory classmates, Ann Galuteria, who told me that her family has been making this chicken for years too. Sam Choy recently came out with a recipe that is very similar to this one in his first cookbook. Believe me when I say, it's "ono".