Chicken Yakitori

Let's Cook

1. Step 1.

   Prepare and reduce to a thick glaze: Teriyaki Marinade

2. Step 2.

   Rinse and pat dry: 1 ½ pounds chicken hearts, duck hearts, chicken livers, or a combination

3. Step 3.

   Season with: 1 teaspoon salt; 1 teaspoon black pepper

4. Step 4.

   Have ready: 10 green onions, cut into 1 ½-inch pieces

5. Step 5.

   Prepare a hot grill fire. If using wooden skewers, fold two 12-inch lengths of foil lengthwise into 3 or 4 layers. Thread the meat onto the skewers, interspersing the meat with the green onion pieces (if the skewers are wooden, leave the same amount of bare skewer at the tops and bottoms of all the skewers). Position the folded foil strips parallel to each other on the grill so that the tips and ends of the skewers rest over the foil but the meat and green onions are exposed to the fire (this will keep the ends of the skewers from burning). Place the skewers on the grill and cook for 6 minutes, turning once. Transfer the skewers to a rimmed baking sheet, brush on both sides with the teriyaki glaze, and return to the grill for another minute, turning once. Serve with any extra glaze.