Remove the skin and excess fat from the chicken thighs, and cut into bite-sized pieces.
Skewer Japanese leek → chicken thigh → chicken thigh → Japanese leek → chicken thigh → chicken thigh in that order.
Wrap the bottom part of each skewer, where there are no Japanese leek and chicken pieces, with aluminum foil. If you are using salt as a seasoning, use it at this point.
Place a rack on a baking tray and arrange the skewers from Step 4 on top. Bake in the oven at 200℃ for about 15 minutes.
If you're seasoning your skewers in sauce, coat the Japanese leek and chicken with the sauce at this stage. Bake for about 1 minute, and coat with the sauce again. Remove the aluminum foil, serve on a plate, and you're done!
When you are using salt for the seasoning, just remove the aluminum foil, serve on a plate, and you're done!
I received feedback and learned that even just soaking the bamboo skewers in water prevents them from burning.
Story Behind this Recipe
I got a hint from the barbecuing method of wrapping the skewers with aluminum foil to make yakitori in the oven!
Please wrap the skewers completely to prevent them from burning! Please be careful not to get burned when you take them out from the oven! You can use store-bought or homemade yakitori sauce.