For my money, the easiest and most forgiving yakitori staple is negima: juicy chicken thigh alternately threaded onto a skewer with sections of scallion. Because thighs are naturally high in connective tissue and fat, they end up juicy even if you don’t precisely measure temperature as they cook.
Ingredients for 4-6 servings
2 pounds (1kg) boneless, skinless chicken thighs, cut into 1-inch dice
Kosher salt and freshly ground white or black pepper
1 bunch scallions, cut into 1-inch pieces
1/2 cup (120ml) teriyaki sauce