Yakitori

Prepare the chicken: Cut the boneless, skin-on Chicken Thigh into 2.5 cm bite-sized pieces.

Prepare the Scallion: Cut the white and light green parts of the Scallion into 2.5 cm lengths.

Assemble skewers: Thread alternating pieces of Chicken Thigh and Scallion onto bamboo skewers. Ensure the skin side of the Chicken Thigh is exposed for crisping.