You will need about 20 bamboo skewers to complete this recipe.

1. First the Yakitori. Rinse the chicken thighs under cold water and blot the dry with paper towel. Cut the chicken into pieces that are about 1.5" long and about 1/2" wide.

2. Cut the scallions cross wise into 1 1/2" pieces. Skewer 3 pieces of chicken and 2 scallions on a bamboo skewer, alternating pieces of chicken and scallion. Repeat until you use all the chicken. Refrigerate the yakitori until you're ready to cook.

3. Make the sauce. Place the soy sauce, mirin, sake, sugar, and honey in a deep heavy saucepan over medium heat and stir to mix. Gradually bring the sauce to a bowl, stirring with a wooden spoon. Taste for sweetness and add more sugar if necessary. Reduce the heat a simmer to reduce the sauce for about 10-15 minutes until the sauce has the consistency of heavy cream. Once it's done, split the sauce into two equal portions.

4. Season the yakitori with salt then cook them over medium heat on your grill. Once the chicken is half cooked, dip the skewers into one of the portions of sauce and return the skewer to the grill to complete cooking. Repeat for all skewers.

5. Once the chicken is done, set aside and dip into the other portion of sauce not used while cooking just before serving the skewers.

Enjoy!

Add "Chicken Scallion Yakitori" to your Favorite Recipes Book

Remove "Chicken Scallion Yakitori" from your Favorite Recipes Book

Add "Chicken Scallion Yakitori" to your shopping list

Remove "Chicken Scallion Yakitori" from your shopping list

Submit your own recipe

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.