![Chicken Thigh Yakitori](https://cdn.statically.io/img/www.foodandwine.com/thmb/6PzPir97q7R-VbKK6J3e3koGbq4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201303-xl-chicken-thigh-yakitori-2000-c7c36ba7be5849e496f988359002e799.jpg)
Ingredients
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1/3 cup mild tare sauce (see Note)
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3 tablespoons tamari
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1 1/2 tablespoons prepared wasabi paste
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4 skinless, boneless chicken thighs (about 5 ounces each)
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3 scallions, white and tender green parts only, cut into 1-inch lengths
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Extra-virgin olive oil
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Salt
Directions
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In a small bowl, whisk the tare sauce with the tamari and wasabi.
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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.
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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.
Make Ahead
The tare glaze can be refrigerated for up to 1 week.
Notes
Tare is a Japanese dipping sauce made primarily from soy sauce. It is available on amazon.com.
Suggested Pairing
Light-bodied Valpolicella from Italy's Veneto region tends to have fresh red-cherry flavor, making it a nice match for the lightly sweet glaze here.