Spicy Chicken Skewers

½ cupLightly packed brown sugar
½ cupUnseasoned rice vinegar
¼ cup Fish sauce, such as Nam Pla or Nuoc Nam
⅓ cupArawak Farm Pepper Sauce (your choice of flavor)
2 teaspoonsFinely grated peeled ginger
1 ½ poundsSkinless, boneless chicken thighs
8Bamboo skewers


Soak bamboo skewers in water for at least one hour.

Cut the chicken into 1 - 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.

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