Skewering and Grilling Yakitori

Cut boneless chicken thigh into 3 cm pieces and thread them tightly onto soaked bamboo skewers, folding each piece so the skewer goes through twice. Alternate with 3 cm lengths of scallion for negima. Grill over very hot charcoal with no lid. Turn often. Salt them, or brush them with tare, a reduced mix of soy, mirin, sake and sugar, in the last minutes, dipping and grilling two or three times. A narrow grill where the skewer ends rest on the sides keeps the bamboo from burning.