Chicken Thigh Yakitori

Name: Chicken Thigh Yakitori
Total time: 30 min
Ingredients: 1/3 cup mild tare sauce (see Note); 3 tablespoons tamari; 1 1/2 tablespoons prepared wasabi paste; 4 skinless, boneless chicken thighs (about 5 ounces each); 3 scallions, white and tender green parts only, cut into 1-inch lengths; Extra-virgin olive oil; Salt

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Total: 30 minutes

Servings: 4

Author : Food & Wine

Ingredients

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1/3 cup mild tare sauce (see Note)3 tablespoons tamari1 1/2 tablespoons prepared wasabi paste4 skinless, boneless chicken thighs (about 5 ounces each)3 scallions, white and tender green parts only, cut into 1-inch lengthsExtra-virgin olive oilSalt

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Instructions

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Step 1

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

Step 2

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.

Step 3

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.