Sesame Chicken Yakitori with Scallion

Cut the chicken thigh into 4cm cubes, removing excess fat but retaining the connective tissue for flavor.

Mince the garlic cloves to a fine paste using the flat of your knife blade.

In a small bowl, whisk together soy sauce, sesame oil, and minced garlic until fully combined.

Add the chicken pieces to the marinade and toss gently to coat every surface. Rest for 10 minutes at room temperature—no longer, or the acid will begin to cook the protein.

Thread 4–5 pieces onto each bamboo skewer, passing through the center of each cube for stable positioning on the grill.

In a dry pan over medium-low heat, toast the sesame seeds, stirring constantly, until they release their fragrance and turn a shade darker, approximately 3–4 minutes. Transfer to a plate to cool.

Combine cooled sesame seeds with salt and grind briefly with a mortar, leaving some texture intact.

Prepare your heat source for direct high-heat cooking. The coals should be glowing white with no black patches remaining, ash swept aside from the cooking zone.

Place skewers over the high heat, spacing them so no two touch. Grill for 2 minutes per side, until the first side develops a light char. Rotate a quarter turn and grill 1–2 minutes more for crosshatch marks.

During the final minute, brush lightly with remaining marinade to create a faint glaze. Remove before the glaze blackens.

Transfer skewers to a resting rack and let stand for 2 minutes—this allows the juices to settle.

Slice the scallions on a bias into thin rounds. Sprinkle the skewers with sesame salt and top with fresh scallion. Serve immediately.