Chicken tenders soak for 45 minutes in a marinade of sesame oil, tamari, and mirin spiked with red pepper flakes, then get threaded onto soaked skewers and seared on a cast iron griddle grill, ready for dipping in peanut sauce.
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Soak 8 wooden skewers in bowl of water to prevent burning on .
In medium-size bowl, whisk together sesame oil, tamari, mirin, and red pepper flakes. Add tenders to mixture and for 45 minutes .
Heat cast iron griddle over medium heat.
Thread tenders on skewers. Depending on size, use one or two tenders per skewer. Discard marinade.
tenders each side about 4 minutes or until chicken has marks and is opaque in appearance. Serve with peanut sauce.
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