Lunch: Chicken Thigh Yakitori

Recipe by Matt Abergel At Hong Kong's Yardbird, the cooks don't just cut up chicken thighs to skewer for yakitori: They separate the meat into several different muscles and grill each individually. "This allows each piece to be cooked at the same speed,"

Ingredients

1/3 c. mild tare sauce
3 tbsp. tamari
1 1/2 tbsp. prepared wasabi paste
4 skinless, boneless chicken thighs
3 scallions
extra-virgin olive oil
salt

Instructions

In a small bowl, whisk the tare sauce with the tamari and wasabi.
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.
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. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.

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