Chicken Thigh Yakitori

1. 1

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

2. 2

   Trim the chicken thighs of visible fat and cut into 1-inch pieces.

3. 3

   Thread 2 pieces of chicken onto a skewer, followed by 1 piece of scallion and 2 more pieces of chicken.

4. 4

   Repeat to skewer the remaining chicken and scallions.

5. 5

   You should have 8 skewers.

6. 6

   Light a grill or preheat a grill pan.

7. 7

   Brush the yakitori with olive oil and season with salt.

8. 8

   Grill over high heat, turning once, until lightly browned and nearly cooked through, about 5 minutes.

9. 9

   Brush the yakitori generously with the tare glaze and grill, turning and brushing, until mahogany-colored, about 2 minutes longer.

10. 10

    Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.