|½ cup||Lightly packed brown sugar|
|½ cup||Unseasoned rice vinegar|
|¼ cup ||Fish sauce, such as Nam Pla or Nuoc Nam|
|⅓ cup||Arawak Farm Pepper Sauce (your choice of flavor)|
|2 teaspoons||Finely grated peeled ginger|
|1 ½ pounds||Skinless, boneless chicken thighs|
Soak bamboo skewers in water for at least one hour.
Cut the chicken into 1 ½”- 2” pieces.
Prepare grill for medium-high heat.
Whisk brown sugar, vinegar, Arawak Farm Pepper Sauce, fish sauce, and ginger in a large bowl. Add chicken and toss to coat.
Thread 4 to 5 pieces of chicken onto each skewer.
Transfer marinade to a small saucepan and bring to a boil. Reduce heat and simmer until reduced by half (about 1 cup) for about 7 to 10 minutes.
Grill chicken, turning and basting often with marinade reduction, until cooked through, about 8 to 10 minutes.
Makes 4 servings.