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.