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1
Cut each chicken thigh into 12 pieces (24 pieces all together) and put into a bowl.
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2
Add the seasonings and rub in well.
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3
Cut the white part of the Japanese leek into 24 pieces and put into a separate bowl.
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4
Sprinkle with salt and stir.
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5
Skewer on a stick alternating between white leek and chicken.
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6
Wrap the ends of the skewers with foil to prevent burning.
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7
Grease the with a paper towel soaked in vegetable oil.
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8
Check your stove manual to see if you need to put water in the tray under the grill before grilling.
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9
Line up Step 4 of the prepared skewers on the greased grill and cook for 10 -15 minutes on high heat, keeping an eye on them.
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10
If grilling 4 skewers on both sides.
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11
For grills that cook both sides at the same time, just leave them as is.
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12
For grills that only cook one side at a time, turn the skewers over half-way through.
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13
When they are cooked, remove the foil from the ends of the skewers and transfer the sticks to a serving dish.
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14
Scrape off any chicken that is stuck on the grill, and grease again with vegetable oil before grilling the next batch.
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15
The second batch will cook faster, since the grill is already hot.
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16
If you don't have a fish grill, heat a frying pan with vegetable oil, add the yakitori skewers, cover with a lid and fry on both sides.
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17
Feel free to cut the chicken and white leek into as many pieces as you like, and skewer any way you desire.
