Hibachi Miso Chicken with Peanut Butter
By Chef Sam Choy

“This dish is easy to make and everybody loves it,” says Chef Sam Choy. Chef Sam graciously lets us share his ono “delicious” recipe; it’s perfect for a summer barbecue. The recipe is found in Sam’s new cookbook, “alohacuisine.” The hardback is available wherever books are sold.

Chef Sam suggests you use either a kamado or barbecue with a lid to grill the fillets for 35 minutes—or first skewer the chicken and then grill. The recipe serves 16.

5 pounds boneless chicken thighs

Marinade:
½ cup miso (fermented soybean paste)
½ cup smooth peanut butter
½ cup soy sauce
½ cup sugar
½ cup beer
2 T fresh ginger, minced
1T garlic, minced

Combine marinade ingredients and marinate chicken overnight in refrigerator. Grill over charcoal and serve with rice.