Japanese: Yakitori (Skewered Chicken)

Recipe by Paul Young <info@cooking-with-paul.com>

(makes 8 skewers; serves 2)

Ingredients:

• 8 chicken thighs with skin on, manually de-boned
• 1 cup Teriyaki sauce (or Ponzu sauce)
• 8 stalks green onions
• 8 bamboo skewers (pre-soak in water for at least 30 minutes)

Procedure:

1. De-bone the chicken thighs leaving the skin on (but trim off excess fat)
2. Cut each thigh into 4 pieces
3. Optional: marinade chicken in teriyaki marinade overnight in refrigerator
4. Cut each green onion stalk into three 1-inch long pieces (starting from the white end); discard the rest
5. Skewer each bamboo stick with 4 pieces of chicken and 3 pieces of green onion, alternating between each item
6. Grill with low heat turning often (or bake in 375 oven for 10 minutes on each side)
7. Brush on Teriyaki sauce and grill/broil for a few more minutes on on each side (check often to make sure basted chicken doesn't burn)
8. Serve with a side of Teriyaki Sauce (or Ponzu sauce)

Notes:

• Wrapping a small piece of bacon around each piece of meat is an option
• Instead of chicken thighs, you could also use gizzards, hearts, and/or tails
• Instead of green onions, you could also use asparagus or cherry tomatoes