June Tong, of the beloved “Popo’s Kitchen” cookbooks, is a close family friend of Frank Abraham, who co-authored “Cooking Hawaiian Style Two” with Lanai Tabura.

Here she shares a simple chicken preparation that delivers the kinds of flavors local folks love: shoyu, sake and sesame oil, livened up with kochujang, ginger and garlic.

The book is currently out of print.

POPO’S GRILLED PEANUT BUTTER CHICKEN

• 2 tablespoons creamy peanut butter
• 2 tablespoons kochujang (Korean pepper paste)
• 2 tablespoons mushroom soy sauce
• 1 cup sugar
• 1 cup shoyu
• 1/2 cup sake
• 1/4 cup sesame oil
• 1/4 cup minced ginger
• 1/4 cup minced garlic
• 1/2 to 1 cup oil
• 5 pounds boneless chicken thighs, halved

Combine everything except chicken. Add chicken and marinate 4 hours to overnight.

Grill chicken, basting occasionally. Serves 6.

Nutritional information unavailable.