Yakitori with Szechuan Pepper

I like anything on a stick. It's fun to eat, and simple ingredient gets an extra oomph. Thighs are great for yakitori because they stay moist after grilling and are a lot more flavorful. Make sure to remove all the fat off the thighs: that's where the gamey flavor is.

Yakitori with Szechuan Pepper

4-5 small chicken thighs, fat removed and cut in small bite sized
4-5 green onions, cut in 2 inches long
Good salt and pepper, you can use rock salt or specially flavored salt for fun.
1 tsp canola oil to grease the skillet
Lemon to splash on top

Cut off the fat and skin off the chicken. I find it easier to use kitchen scissors than a knife for this task. Skewer chicken and onions. Sprinkle liberal amount of salt and pepper. 

Line them up on a cutting board to evenly sprinkle salt and pepper.

I happened to have a mix of smoked salt and Szechuan pepper on hand. Szechan pepper has that unique aroma with an almost numbing sensation. I used that in addition to black pepper and some rock salt.

Smoked salt and Szechuan pepper mix. Delicious.

It's better to have more salt than less when it comes to yakitori, I think. I always get put off by restaurant's yakitori that's skimped out on salt. Brown the chicken skewers on a greased skillet. Transfer the skewers to a cookie sheet and bake at 350 degrees for 20 minutes or so to be sure the meat is cooked through. Splash lemon before serving.

Just brown the surface. Oven will take care of the rest.

Bake for 15 to 20 minutes.
(Sometimes meat is undercooked around the skewers.)

MMM!

Always ready to help.

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