Ingredients
Scale
- 10–12 5-inch bamboo skewers
- 1 lb. boneless, skinless chicken thighs, at room temperature
- 9 scallions
- Vegetable oil
- Tare Sauce
Instructions
- Soak bamboo skewers in water for 30 minutes.
- Cut the white and light green part of scallions into 1 inch pieces.
- Cut chicken into 1 inch cubes.
- On a flat work surface, fold each slice of chicken in half, insert into chicken at 45 degrees angle, and press down on the skewer to pierce thorough the center.
- Alternate each chicken slice with a piece of scallion lined up perpendicular to the skewer. Each skewer will hold about 4 chicken slices and 3 scallion pieces.
- Grill 4-5 minutes, brush the Tare Sauce
- on the meat on both sides and continue to grill for 3-4 minutes to caramelize the sauce.
- Transfer the skewers to a serving plate and brush the chicken on top with additional Tare Sauce.
- Prep Time: :15
- Cook Time: :10
- Method: Grilled
- Cuisine: Japanese
Nutrition
- Serving Size: 5