Marinated miso chicken

Sam Choy's Hibachi Miso Chicken with Peanut Butter I made this version on April 7, 2017.  The beer tenderized the chicken.  I thought the flavor was a little mild but the company loved it!)
I made this again on February 14, 2018 Valentine's Day.  Miguel, Sarah, Rosi, Luca, Alex and Gerald were present too.  This time I used a mixture of honey and sugar.  I made more marinade then the 2017 version because I thought the flavor was too mild the first time.  Perfect this time and very tender.  I put the chicken under the broiler for the last 5 minutes or so.

Equal parts (1/2 cup each for 5 pounds chicken).  Marinate overnight and grill or bake.

• Miso
• Peanut butter
• Shoyu
• Beer
• Sugar (I used honey)
• Garlic & ginger grated

Combine marinade ingredients and marinate chicken overnight in the refrigerator.  Grill over charcoal.

Miso chicken two

Ingredients:

• 1/4 C miso paste
• 3 T mirin
• 2 T sake
• 1 T sugar
• 1 T shoyu
• 4 chicken thighs

Instructions:

1. Mix miso, mirin, sake, sugar and shoyu in a bowl.  Marinate chicken thighs in miso mixture for at least 3 hours, or overnight.
2. Preheat oven to 425 F.  Wipe marinade liquid well from chicken and place chicken on oiled aluminum foil spread over a sheet pan.
3. Bake for 15 minutes, turn over and bake 10 to 15 minutes more until cooked through.