Yakitori, or chicken cooked on skewers, is an excellent way to prepare quick-cooking chicken giblets. It is also a good approach for feeding the offal-averse: The familiar flavors of the teriyaki glaze help offset the trepidation many feel toward odd bits. Of course, you may avoid controversy altogether by substituting 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces.

Prepare and reduce to a thick glaze:

Rinse and pat dry:

Season with:

Have ready:

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.