1 cup Yakitori Sauce
26 bamboo skewers
8 boneless, skinless chicken thighs cut in 1” x 3/4”x 1/4: strips
1 bunch washed scallions sliced into 1“ lengths
On each skewer thread a chicken piece, alternating scallion with chicken. Thread chicken strip on the long way so that meat is held securely and will cook evenly. Make sure no stick is exposed between pieces.
In a large shallow bakindish, arrange the kebabs in one layer touching each other.
Add Chef Myron’s Yakitori Sauce. Turn skewers to coat with Sauce.
Place broiler pan about 3 inches from heat, and broil chicken. Good is they get slightly charred. Turn skewers once after about first 6 minutes.
Brush with more sauce and continue broiling for about 5 more minutes or until chicken is cooked through.
Serve with extra Chef Myron’s Yakitori Sauce for dipping.