There wasn’t anything particularly bad about this chicken. The sauce could use a bit more time on the stove to thicken up and become more syrup-y, but it’s good. Threading the thighs onto a skewer seems like a waste of time to me. This would be just as good, but faster and easier using whole boneless, skinless chicken thighs.

And I’m going to admit now that I’m not crazy about food on a stick. There, I said it.

• Chicken Yakitori with Honey Sauce (Williams-Sonoma)