1 1/2 lb. boneless, skinned chicken thighs (I trim the fat)
1 bunch green onions, cut in 3-inch pieces

SAUCE:

1/4 cup finely chopped shallots
1 tbsp. grated fresh ginger
1 clove garlic, minced
3 tbsp. soy sauce
1 tbsp. red-wine vinegar
1 tbsp. honey
2 tsp. sesame oil

Combine shallots, ginger, garlic, soy sauce, vinegar, honey and oil in bowl. Add chicken and scallions; toss.

Heat broiler. Line broiler pan rack with aluminum foil. Coat with non-stick cooking spray (Pam). Thread chicken alternately with scallions on four (8-inch) metal skewers.

Place skewers on rack. Reserve honey mixture.

Broil chicken 5-inches from heat for 7 minutes. Turn; broil 6 minutes, until no longer pink in center.

Boil honey mixture in saucepan 2 minutes.

Transfer chicken to platter. Pour sauce over.

Serves 4.