Mix together the brown sugar, soy sauce, rice wine vinegar, honey, garlic, ginger and pepper together in a medium size bowl.
Reserve approximately ½ cup of the this mixture and then use the remaining mixture to marinade the chicken tenders by placing the chicken in a gallon size bag and pour the remaining sauce over the chicken.
Allow the chicken to marinade for at least 30 minutes but you can marinade it for up to 8 hours. While the chicken is marinading, soak the wooden skewers in cold water for at least 10 minutes.
Preheat the grill to medium high heat. Spray the grill grates with a non-stick cooking spray or brush with oil.
Slide the skewers up the chicken tenders the long way. I was able to put 3-4 chicken tenders on each skewer based on the size of the chicken.
Grill the chicken thighs for approximately 5-7 minutes per side until the chicken reaches an internal temperature of 165 degrees F.
While the chicken is cooking, mix the remaining sauce with the cornstarch. Heat this mixture in a sauce pan over medium high heat, whisking constantly until the mixture has thickened.
Brush this sauce over the grilled chicken when serving and enjoy!
Garnish with green onions and sesame seeds.
Notes
*Refrigerate any leftover chicken for up to 5 days. *You can also make this recipe with chicken breasts or chicken thighs instead. Just cut the chicken into strips before placing them on the wooden skewers.