The Secret of a Yakitori Shop's Delicious Chicken Kabobs

• 1 thigh Chicken thigh meat
• 4 Bamboo skewers

1. Trim the excess fat of the chicken thighs.
2. Divide the skin and meat, and cut each down to 4 cm by 2 cm pieces.
3. Working along the meat grain, skewer the skin and meat pieces, alternating between each type and using about 3 pieces per skewer.
4. You're ready to grill either on hot coals or in a frying pan!
5. Season with your favorite yakitori sauce or salt and pepper.
6. Season heavily with salt and pepper (if using) or create a yakitori sauce with this,.

thigh meat, skewers

Taken from cookpad.com/us/recipes/147075-the-secret-of-a-yakitori-shops-delicious-chicken-kabobs (may not work)