1 Combine all the marinade ingredients, then mix through the chicken pieces and refrigerate for at least 1 hour. Meanwhile, light the fire and make the sauce.
2 Place all the sauce ingredients in a small saucepan and stir over moderate heat until smooth. Simmer for a few minutes, tasting and adjusting the sweet-and-sour balance if needed.
3 Fold the chicken thighs open, one by one, and thread them onto a short skewer (soak the skewers in water beforehand to prevent them from catching alight).