Instructions

• Prior to starting, soak about 8 bamboo skewers in water for 30 minutes, or use metal skewers.
• Add the yakitori sauce ingredients into a small saucepan along with the green part of one onion. Bring it to a boil over high heat, then reduce the heat to low and simmer, uncovered, until the sauce has reduced to ⅓ of the original volume. This will take around 30 minutes. Set the sauce aside to cool to room temperature before using.
• Reserve ⅓ of the sauce in a small bowl for coating the chicken skewers just before serving.
• Cut the white and light green parts of the remaining green onions into 1-inch (2.5 cm) pieces.
• Insert the chicken pieces on a bamboo skewer, then add a piece of green onion. Continue to alternate the chicken with green onion, always ending with a piece of chicken.
• Grease the grate of the broiler/wire rack (or oven-safe cooling rack) to keep the chicken from sticking to it and place the skewers on top.
• Set the broiler (grill) to high, and once heated, place the skewers under the broiler. Broil for 6 minutes, then after 6 minutes, brush the meat on both sides with the yakitori sauce. Continue to broil for 3-4 minutes to caramelize the sauce.
• Remove the skewers to a serving plate and brush the top of the chicken skewers with the reserved sauce and serve.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.