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Preheat the grill (or use oven set at 400°).Mix the agave, soy sauce, vinegar, spices and the Thai Sweet Chili Sauce together in a small bowl.
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Soak the wooden skewers in water for 10-15 minutes.
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Cut the chicken thighs in strips and feed these onto a soaked wooden skewer alternately with a piece of red bell pepper. Brush with 1/2 of the marinade and refrigerate for 2 hours.
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Heat the remaining sauce and if you want it a little thicker use some cornstarch mixed with a little water. Heat the mixture until it has thickened.
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Grill the chicken skewers until they are done (about 10-15 minutes). Turn the skewers once while they are cooking. Brush with the marinade that you used to brush the raw chicken with and save the thickened mixture for a sauce to serve along side the skewers.