Skewers glazed with a tangy Chinese-influenced black vinegar and honey reduction.
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Soak wooden skewers in water for at least 30 minutes to prevent burning during the grilling process.
Cut the chicken thighs into uniform 1-inch cubes, keeping the skin intact for maximum flavor and texture.
In a small saucepan, combine the black vinegar, honey, soy sauce, Shaoxing wine, ginger, and garlic over medium heat.
Simmer the sauce for 8-10 minutes until it reduces by half and reaches a syrupy consistency; whisk in cornstarch slurry if extra thickness is desired.
Thread the chicken onto the skewers, alternating every two pieces of meat with a piece of green onion.
Preheat a grill or cast-iron grill pan to medium-high heat and lightly oil the grates.
Grill the skewers for 3-4 minutes per side, brushing generously with the black vinegar glaze during the last 2 minutes of cooking.
Remove from heat once the chicken is charred and cooked through, then apply a final coat of fresh glaze and a drizzle of sesame oil before serving.
