Chicken Thigh Yakitori

• 1/3 cup mild tare sauce (see Note)
• 3 tablespoons tamari
• 1 1/2 tablespoons prepared wasabi paste
• 4 skinless, boneless chicken thighs (about 5 ounces each)
• 3 scallions, white and tender green parts only, cut into 1-inch lengths
• Extra-virgin olive oil
• Salt

1. In a small bowl, whisk the tare sauce with the tamari and wasabi.
2. Trim the chicken thighs of visible fat and cut into 1-inch pieces.
3. Thread 2 pieces of chicken onto a skewer, followed by 1 piece of scallion and 2 more pieces of chicken.
4. Repeat to skewer the remaining chicken and scallions.
5. You should have 8 skewers.
6. Light a grill or preheat a grill pan.
7. Brush the yakitori with olive oil and season with salt.
8. Grill over high heat, turning once, until lightly browned and nearly cooked through, about 5 minutes.
9. Brush the yakitori generously with the tare glaze and grill, turning and brushing, until mahogany-colored, about 2 minutes longer.
10. Serve right away.

tare sauce, tamari, skinless, scallions, extravirgin olive oil, salt

Taken from www.foodandwine.com/recipes/chicken-thigh-yakitori (may not work)