Put all the ingredients for the sauce into a saucepan and slowly bring to the boil over a medium heat. Reduce to a simmer on a medium to low heat for 12 minutes or until the sauce starts to thicken (don’t reduce it too much or it will caramelise). Transfer to a bowl and set aside.
Thread the chicken and spring onion alternatively onto the skewers.
Preheat the grill to a high heat.
Brush all the skewers with the sauce before putting them under the grill.
Place the skewers high in the grill to give a barbeque effect to the chicken.
Grill them for about 15 minutes, turning and brushing them with the sauce two or three times during cooking.
Garnish with sesame seeds and chopped spring onion.
These chicken skewers taste much nicer if you use dark chicken meat. They can be cooked on a grill, but also go really well on a barbeque during the summer months.