Ingredients

• 1 cup guava nectar
• 2 tablespoons rice wine vinegar
• 2 cloves garlic, minced
• 1/2 red onion, chopped fine
• 1 tablespoon ancho puree
• 1 tablespoon honey
• Salt, to taste
• Pepper, to taste
• 6-inch wooden skewers
• 2 pounds boneless chicken thighs

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Instructions

1. Combine guava, vinegar, garlic, onion, ancho and honey in a small saucepan and reduce to 1/2 cup. Place 2 skewers through each thigh and season with salt and pepper. Brush with glaze and grill 4 minutes per side. Brush with glaze several times while on grill. Cut each thigh in half and serve.