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Chicken and Scallion Skewers

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(3)

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Photo by Romulo Yanes

Yakitori

In Tokyo, these savory skewers are made with Japanese leeks, called negi, which are thinner and more tender than Western leeks. We've substituted scallions, since they have a similar sweetness and are more readily available here.

Cooks' notes:

•Sauce can be made 2 days ahead and cooled, uncovered, then chilled, covered.
•Skewers can be assembled, but not brushed with sauce, 1 day ahead and chilled, covered. Brush with sauce before broiling as directed.

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