Serves 4


  • ½ cup (packed) light brown sugar
  • ½ cup unseasoned rice vinegar
  • ¼ cup fish sauce (such as Nam Pla or Nuoc Nam)
  • 1/3 cup Arawak Farm Pepper Sauce (your choice)
  • 2 tsp. finely grated peeled ginger (optional)
  • 1 ½ lb. skinless, boneless chicken thighs, cut into 1 ½”- 2” pieces


Special Equipment:  
8 Bamboo skewers soaked in water for at least one (1) hour.

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…until cooked.