Sake and Soy Chicken Yakitori

Yakitori, or skewers of bite-sized pieces of grilled chicken, are prominent on the menus of most izakayas, casual Japanese restaurants that serve drinks and small bites of food, and chef Sylvan Mishima Brackett’s Izakaya Rintaro is no different. Luckily, you don’t have to travel to his restaurant in San Francisco to enjoy his yakitori, since he has created a rich soy and sake grilling glaze exclusively for Williams-Sonoma. At his restaurant, he likes to dip his chicken into the tare, or dipping sauce, two or three times while it’s grilling for a nice “layered shine.” If you can’t find boneless, skin-on chicken thighs at the market, buy about 2 1/2 lb. (1.25 kg) bone-in thighs and cut the pieces from the bone yourself.