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
• 8 stalks green onions
• 8 bamboo skewers (pre-soak in water for at least 30 minutes)
• 1 cup Teriyaki sauce (or Ponzu sauce)

Procedure:

• De-bone the chicken thighs leaving the skin on (but trim off excess fat)
• Cut each thigh into 4 pieces
• Cut each green onion stalk into three 1-inch long pieces (starting from the white end); discard the rest
• Skewer each bamboo stick with 4 pieces of chicken and 3 pieces of green onion, alternating between each item
• Grill with low heat turning often (or bake in 375 oven for 10 minutes on each side)
• 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)
• 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