Miso-Peanut Hibachi Chicken

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.

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.

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.