Chicken Yakitori Skewers with Sticky Honey Teriyaki Sauce

My travels during the U.S. Navy and beyond have taken me all over the Pacific Ocean and other parts of this amazing planet. These skewers remind me specifically of my journeys throughout eastern Asia and the Middle East. 

Chicken Yakitori Skewers Directions: 

1. Skewer the cubed chicken thighs onto six to eight wood or metal skewers. Season them with the Gold Star Chicken Rub. 
2. Set up your grill for direct cooking. Fill a charcoal chimney with charcoal and light it with a starter cube. When the coals start to turn gray, dump them into the grill grate or basket in an even layer. Close the lid, replace the cooking grate and open the top and bottom vents until your grill thermometer registers at least 450 degrees (it can take between 20-30 minutes for your grill to come up to temp). 
3. Right before you start your cook, scatter a small handful of maple wood chips directly onto the hot coals. 
4. When the grill is up to temp spray the chicken skewers with avocado oil spray. Place the skewers evenly around the grill over the coals. Close the lid and cook for 1-2 minutes.
5. Open the lid, give the skewers a quarter-turn, then close the lid and cook for another 1-2 minutes. Repeat this process on each side. Then test the internal temperature. When the temp reaches between 162-165 degrees, brush the chicken with 1/4 cup of the Sticky Honey Teriyaki Sauce (prep directions below). 
6. Cook for another 2-3 minutes, with the lid off if using a charcoal grill. Then flip the skewers, brush with another 1/4 cup of the sauce and cook for another 2-3 minutes.
7. Test the internal temperature again. Once it reaches 165, remove the skewers from the grill, cover lightly with aluminum foil and let rest for 5-10 minutes. 
8. Transfer to a serving place, sprinkle with toasted sesame seeds and scallions and drizzle with remaining Sticky Honey Teriyaki Sauce or serve on the side for dipping.

Sticky Honey Teriyaki Sauce Directions: 

1. In a saucepan over medium heat, combine the soy sauce, pineapple juice, LNB Honey Gold BBQ Sauce, brown sugar, garlic, ginger, sesame oil and Sriracha. Cook until heated, about 1 minute.
2. In a small mixing bowl, combine the cornstarch and water, whisking well until the cornstarch dissolves. 
3. Add the mixture to the saucepan and stir.
4. Heat the sauce on medium-low, taking care not to boil or burn the sauce. Add a sprinkle of Gold Star Chicken Rub to taste. Remove from heat and let cool.