Trim the excess fat of the chicken thighs. Divide the skin and meat, and cut each down to 4 cm by 2 cm pieces.
Working along the meat grain, skewer the skin and meat pieces, alternating between each type and using about 3 pieces per skewer.
You're ready to grill either on hot coals or in a frying pan! Season with your favorite yakitori sauce or salt and pepper.
Season heavily with salt and pepper (if using) or create a yakitori sauce with this, Recipe ID: 874168.
Story Behind this Recipe
Because I had said "I want to eat delicious yakitori!", I picked up this Yakitori Shop technique from a friend at a bar-b-que. This is easy to do at home, and enhances your home made yakitori.
The important thing is to alter between skin and meat when skewering the kebobs. This makes it juicy. The texture really changes when you cut the skin into pieces instead of using it uncut. It's important to keep turning the kabob when cooking so it doesn't burn. You can also try grilling in aluminum foil.