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Miso-Peanut Hibachi Chicken

One of Bon Appetit's most popular new recipes of 2026, from chef Sheldon Simeon. Chicken thighs marinated overnight in miso, peanut butter, soy sauce, brown sugar, and beer, then grilled until charred and caramelized. Inspired by Hawaiian chef Sam Choy's famous miso-peanut chicken.

Prep10 minutes (plus 8 hours marinating)
Cook15 minutes
Serves4-6

Ingredients

  • 1/4 cup shiro (white) miso
  • 1/4 cup creamy peanut butter
  • 1/4 cup shoyu (soy sauce)
  • 1/4 cup packed light brown sugar
  • 1/4 cup beer (a standard lager works)
  • 3 cloves garlic, minced or grated
  • 2 tsp sriracha or chili garlic paste (optional)
  • 2 1/2 lb boneless, skinless chicken thighs
  • Oil, for the grill

Instructions

  1. In a large bowl or resealable bag, mix miso, peanut butter, soy sauce, brown sugar, beer, garlic, and sriracha (if using). Add chicken thighs and toss to coat. Marinate in the fridge overnight.
  2. Prepare a grill for high direct heat or preheat a grill pan on the stovetop. Oil the grates well using tongs and an oiled rag or paper towels.
  3. Grill chicken without shaking off excess marinade, uncovered, until charred and browned on both sides and cooked to 165 degrees F in the center, 4 to 6 minutes per side. Serve immediately.
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