Chicken Teriyaki

6 or 4 servings depending on size of thighs

• 12 chicken thighs

Sauce:

• 5 tbsp. of peanut butter
• 1 stalk celery, minced
• 1 small round onion minced
• ½ cup Mirin (sweet wine)
• 5 tbsp. shoyu
• 1 tbsp. sugar
• Sprinkle of Monosodium glutamate

Bone thighs and make several incisions to flatten the meat. Combine all ingredients for sauce, mix well to blend peanut butter. Soak thighs in sauce for 30 minutes or longer. Broil in oven or over charcoal, basting 2 or 3 times during broiling. For hors’douvres – cut into tidbits.