Sam Choy is one of the most admired chefs from Hawai‘i ever, and a huge influence on me since what we’d call small kid time. I always wanted to cook like Sam. A born and raised O‘ahu boy, the big Sam is famous for many things—his down-home cooking style, his mastery of poke, and his love of aloha shirts—but maybe more than anything, his miso–peanut butter chicken. Though I doubt he’d claim to have invented it (he’s humble like that), the recipe first appeared in one of his cookbooks many decades ago and became incredibly popular seemingly overnight. Suddenly it was in newspapers and on TV and everyone knew how to make it.
It’s maintained its staying power ever since and I think it’s because there’s something about the combination of miso and peanut butter and how it caramelizes when it hits the grill that’s just incredible. You can smell it a full mile away when someone is grilling it at the beach. My twist is adding a little spicy chili paste to the mix, which doesn’t add heat as much as it does add a little sharpness that balances the rich flavors. Since the marinade clings to the meat almost like a crust, leaner chicken breasts can work here, too, but to me there’s nothing that beats the juiciness and even-cooking of boneless, skinless thighs on the hibachi.
Recipe information
Total Time
25 minutes (plus 8 hours for marinating)
Yield
4–6 servings
Ingredients
Preparation
Step 1
In a large bowl or resealable bag, mix together ¼ cup shiro (white) miso, ¼ cup creamy peanut butter, ¼ cup shoyu (soy sauce), ¼ cup packed light brown sugar, ¼ cup beer, any kind, 3 cloves garlic, minced or grated, and 2 tsp. sriracha or chili garlic paste (if using) until combined. Add 2½ lb. boneless, skinless chicken thighs and toss to coat. Marinate in the fridge overnight.
Step 2
When ready to cook, prepare a grill for high direct heat or preheat a grill pan on the stovetop. Using tongs and an oiled rag or paper towels, oil the grates of the grill or grill pan.
Step 3
Place the chicken directly on the grill, without shaking off any excess marinade. Grill the thighs, uncovered, until they are charred and browned on both sides, easily released from the grates, and are cooked through (until the center reads at least 165°F on a probe thermometer), 4 to 6 minutes per side. Serve immediately.
