Succulent boneless chicken thigh skewers grilled to perfection with a simple salt seasoning.
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Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
Cut the chicken thighs into uniform 1-inch bite-sized pieces, keeping the skin attached for extra flavor.
Place the chicken pieces in a bowl and toss with the sake; let sit for 10 minutes to tenderize and remove any gamey odors.
Cut the white parts of the green onions into 1-inch lengths to match the size of the chicken pieces.
Thread the chicken and green onions onto the skewers, alternating them and ensuring the pieces are snug but not overly compressed.
Lightly brush the chicken with neutral oil and season generously on all sides with kosher salt.
Preheat your grill or broiler to high heat and cook the skewers for 4-5 minutes per side until the skin is crispy and golden brown.
Remove from heat and serve immediately with a squeeze of lemon and a sprinkle of Shichimi Togarashi if desired.
