Recipe - Miso Shoyu Chicken

5 pound Chicken thighs
1 cup Miso
1 cup Shoyu
1 cup Beer
1 cup Sugar

Debone thighs (whole thighs may be used but the full effect of flavor
might not be achieved). Combine remaining ingredients. Soak chicken in
mixture for several hours or overnight.

Barbeque over charcoal grill is best, but may be broiled or baked in oven.
If baking, cook in 350 degree oven for 45 minutes to 1 hour. Baste often
while cooking.

TIME INCLUDES OVERNIGHT MARINATE

From a book of my mother's (Judy Hosey) titled Senator Richard Matsuura's
Favorite Recipes, mostly Japanese and Hawaiian. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.