MISO SHOYU CHICKEN|
5 lb. chicken thighs
1/2 c. miso
1/2 c. shoyu
1/2 c. beer
1/2 c. sugar
Combine miso, shoyu, beer, sugar and mix well. Debone
and flatten thighs. Soak chicken thighs in mixture several
hours or overnight. Best cooked over charcoal on hibachi.
However, if baking, bake at 350 degrees for 25 to 30 minutes, be sure
to baste often while cooking.
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