Cut each chicken thigh into 12 pieces (24 pieces all together) and put into a bowl. Add the seasonings and rub in well.
Cut the white part of the Japanese leek into 24 pieces and put into a separate bowl. Sprinkle with salt and stir.
Skewer on a stick alternating between white leek and chicken. Wrap the ends of the skewers with foil to prevent burning.
Grease the with a paper towel soaked in vegetable oil.
Check your stove manual to see if you need to put water in the tray under the grill before grilling.
Line up Step 4 of the prepared skewers on the greased grill and cook for 10 -15 minutes on high heat, keeping an eye on them. If grilling 4 skewers on both sides.
For grills that cook both sides at the same time, just leave them as is. For grills that only cook one side at a time, turn the skewers over half-way through.
When they are cooked, remove the foil from the ends of the skewers and transfer the sticks to a serving dish.
Scrape off any chicken that is stuck on the grill, and grease again with vegetable oil before grilling the next batch.
The second batch will cook faster, since the grill is already hot.
If you don't have a fish grill, heat a frying pan with vegetable oil, add the yakitori skewers, cover with a lid and fry on both sides.
Feel free to cut the chicken and white leek into as many pieces as you like, and skewer any way you desire.
Story Behind this Recipe
I tried "Very Juicy Salty Fried Chicken" (Recipe ID: 2211260) and wanted make a healthy version by grilling the chicken instead. The same amount of salt as sugar, and grated garlic work well!
The grilling time differs, depending on the type of and how many skewers you can cook at once. Keep an eye on the skewers as they cook and adjust the grilling time accordingly. If they look like they're burning on the surface, but not cooked through, take them out of the grill and microwave to heat through.