I got the original recipe for this from this Cooking Light recipe. After looking through it I made a few changes. I chose to serve this with a ginger cucumber salad. This makes about 2 servings.
In large baggie combine all ingredients, reserving chicken and cooking spray. Combine well enough to dissolve brown sugar. Pour half of marinade into dish, cover and place in refrigerator. Place chicken in bag with remaining marinade and refrigerate for no more then 8 hours. Pre-heat grill and leave on low. Place 4-5 pieces of chicken on each skewer. Coat grill with cooking spray and place chicken in single layer. Cook for about 5 minutes and flip. Cook for additional 5 minutes. Remove and serve with remaining marinade as dipping sauce.