To make glaze: To a small saucepan set over high heat, add soy sauce, brown sugar, sake, mirin, orange juice, yuzu, ginger, garlic, green parts of green onion and honey. Bring contents of saucepan to a boil then decrease heat to low and simmer, uncovered, until liquid is reduced by half, about 30 minutes. Using a fine-mesh strainer set over a bowl, strain glaze, discarding solids. Allow to cool to room temperature. Transfer 1/3 sauce to small bowl for final coating.

To build skewers: Working with 1 skewer at a time, alternately thread 4 pieces of chicken with 3 pieces of white parts of green onion, piercing green onion pieces perpendicular to skewer.

To grill skewers: Build a medium-hot fire in a charcoal grill, heat a gas grill to medium, or heat a grill pan over medium-high heat. Using a silicone pastry brush, lightly coat grill grates with oil and place skewers onto grill. Cook until grill marks develop, about 2 minutes. Brush with yakitori sauce and turn, cooking until grill marks develop on the second side. Brush with yakitori sauce and continue to cook until an instant-read thermometer inserted into chicken reads 165°F.

To serve: Transfer skewers to a serving platter and drizzle with reserved yakitori sauce; serve immediately. 

Recipe variations:

• Try marinade with other izakaya skewer ingredients like pork belly or zucchini. Or try other cuts of chicken like cubed chicken breast.