Miso-Beer Chicken - cooking recipe

Ingredients

1/2 c. shoyu sauce
1/2 c. sugar
1/2 c. miso
1/2 c. beer
5 lb. deboned chicken

Preparation

Combine miso, shoyu sauce, beer and sugar.
Mix well.
Debone thighs and soak chicken several hours.
(Overnight is better.) Best cooked on a hibachi, but may be baked or broiled.
Bake at 350\u00b0 until chicken is done.
Baste often while cooking (10 minutes on each side).
Sauce is enough for 10 pounds of chicken.