The Secret of a Yakitori Shop's Delicious Chicken Kabobs

1. 1

   Trim the excess fat of the chicken thighs.

2. 2

   Divide the skin and meat, and cut each down to 4 cm by 2 cm pieces.

3. 3

   Working along the meat grain, skewer the skin and meat pieces, alternating between each type and using about 3 pieces per skewer.

4. 4

   You're ready to grill either on hot coals or in a frying pan!

5. 5

   Season with your favorite yakitori sauce or salt and pepper.

6. 6

   Season heavily with salt and pepper (if using) or create a yakitori sauce with this,.

* Per serving · 4 servings · Values may vary.

No additional tips available.