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. Four (4) servings.
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