Yakitori Momo (Chicken Thigh)

Ingredients

• 1.5 pounds Boneless, skin-on chicken thighs
• 1 tablespoon Kosher salt
• 2 tablespoons Sake (Japanese rice wine)
• 1 tablespoon Neutral oil (canola or vegetable)
• 12 pieces Bamboo skewers
• 1 whole Lemon wedges(optional)
• 1 teaspoon Shichimi Togarashi (Japanese seven spice)(optional)
• 4 stalks Green onions (white parts only)

Instructions

1. 1

   Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.

2. 2

   Cut the chicken thighs into uniform 1-inch bite-sized pieces, keeping the skin attached for extra flavor.

3. 3

   Place the chicken pieces in a bowl and toss with the sake; let sit for 10 minutes to tenderize and remove any gamey odors.

4. 4

   Cut the white parts of the green onions into 1-inch lengths to match the size of the chicken pieces.

5. 5

   Thread the chicken and green onions onto the skewers, alternating them and ensuring the pieces are snug but not overly compressed.

6. 6

   Lightly brush the chicken with neutral oil and season generously on all sides with kosher salt.

7. 7

   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.

8. 8

   Remove from heat and serve immediately with a squeeze of lemon and a sprinkle of Shichimi Togarashi if desired.