Chicken Thigh Yakitori

By cnash

At Hong Kong's Yardbird, the cooks don't just cut up chicken thighs to skewer for yakitori: They separate the meat into several different muscles and grill each individually. "This allows each piece to be cooked at the same speed," says co-owner Lindsay Jang.

Ingredients

• 1/3 cup(s) mild tare sauce, a Japanese dipping sauce made primarily from soy sauce
• 3 tablespoon(s) tamari
• 1.50 tablespoon(s) prepared wasabi paste
• 4 (about 5 ounces each) skinless, boneless chicken thighs
• 3 scallions, white and tender green parts only, cut into 1-inch lengths
• Extra-virgin olive oil
• Salt

Details

Servings 1
Cooking time 30mins
Adapted from delish.com

Preparation

Step 1

In a small bowl, whisk the tare sauce with the tamari and wasabi.

Trim the chicken thighs of visible fat and cut into 1-inch pieces. Thread 2 pieces of chicken onto a skewer, followed by 1 piece of scallion and 2 more pieces of chicken. Repeat to skewer the remaining chicken and scallions. You should have 8 skewers.

Light a grill or preheat a grill pan. Brush the yakitori with olive oil and season with salt. Grill over high heat, turning once, until lightly browned and nearly cooked through, about 5 minutes. Brush the yakitori generously with the tare glaze and grill, turning and brushing, until mahogany-colored, about 2 minutes longer. Serve right away.

Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.