Now the fun part begins …..

Marinate the chicken. In a large zip lock bag, combine chicken, fish sauce, brown sugar, and OJ (not Simpson). Seal the bag and Shake well to coat the chicken. Refrigerate for 2 hours up to overnight. The Chicken will be happy you gave it a good coating being stuck in the fridge for that long. Thinking of which … why is the no “D” in Refrigerate, but there’s on in Fridge …. Hmmm now that’s something to think about while the chicken is chilling. 

Carmel Glaze. In a medium sauce pan, combine brown sugar, fish sauce, orange juice, rice vinegar, and honey over medium heat. Stir until all the sugar dissolves. Add garlic, shallots, ginger and continue to cook, stirring occasionally, until the glaze becomes sticky and easily coats the back of a spoon. (this takes about 20ish minutes. Remove from heat and set aside

Off to the Grill. Set all burners to high. Let preheat about 5 minutes and scrape all your old junk off of it. 

But while your grill is heating, scatter sesame seeds and almonds evenly over a rimmed baking sheet. 

Thread your chicken onto bamboo or metal skewers (I won’t judge). Place the skewers on the hot grill, turning and brushing with glaze every 5 minutes until chicken is cooked through, and crisp. When the chicken is almost done, brush the chicken liberally one last time with glaze and then roll in the sesame almond mixture, and return them to the grill until the almonds are lightly toasted. Remove from the heat, place on tray, turn the grill off, garnish with the green onions and serve.

I would serve this on top of a nice jasmine rice