Chicken Thigh Yakitori Skewers

• Wash and dry produce.
  
  
• Trim ends from cucumber and thinly slice into rounds. Trim and halve zucchini lengthwise; cut crosswise into ¾-inch-thick half-moons. Core, deseed, and dice bell pepper into ¾-inch pieces. Quarter lemon. Trim scallions, then cut crosswise into 1-inch pieces. Place skewers in a shallow dish and cover with water to soak. TIP: This helps prevent the skewers from burning!

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.

Trim ends from cucumber and thinly slice into rounds. Trim and halve zucchini lengthwise; cut crosswise into 3/4-inch-thick half-moons. Core, deseed, and dice bell pepper into 3⁄4-inch pieces. Quarter lemon. Trim scallions, then cut crosswise into 1-inch pieces. Place skewers in a shallow dish and cover with water to soak (this helps prevent the skewers from burning!).

• In a medium microwave-safe bowl, combine vinegar, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt. Stir in cucumbers and cover with plastic wrap; microwave 30 seconds.

• Stir in half the sesame seeds and set aside in the refrigerator, stirring occasionally, until ready to serve.

• In a second medium bowl, combine katsu sauce, sweet soy glaze, and juice from one lemon wedge (two wedges for 4 servings).

• Transfer half the yakitori sauce to a small bowl and reserve for serving.

• Pat chicken* dry with paper towels and cut into 1-inch pieces. 

• Carefully thread chicken, zucchini, bell pepper, and scallions onto skewers, alternating ingredients. (You should have 6-8 skewers; 12-16 skewers for 4 servings. Save any extra veggies for another use.) Season generously all over with salt and pepper.

• Heat a large drizzle of oil in a large pan (or grill pan; it will get smoky!) over medium-high heat. Working in batches, add chicken skewers in a single layer and cook until browned and cooked through, 3-5 minutes per side.

• In the last 2 minutes of cooking, brush a thin layer of yakitori sauce onto skewers. TIP: Wipe out pan between batches and add another drizzle of oil if needed. If skewers brown too quickly, lower heat.