Chicken Thigh Yakitori
"At Hong Kong’s Yardbird, the cooks don’t just cut up chicken thighs to skewer for yakitori: They separate the meat into several different muscles and grill each individually. “This allows each piece to be cooked at the same speed,” says co-owner Lindsay Jang...."
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
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