Instructions: Cut chicken into 1/2 inch cubes. Thread 3 cubes onto each skewer. Place in glass baking dish.

Whisk together sesame oil, teriyaki sauce, vinegar, ginger, garlic, honey, cumin and hot pepper sauce; pour over chicken, turning to coat. Cover and marinate in refrigerator, turning once, for 1 hour.

Meanwhile, in dry skillet over medium heat, toast sesame seeds, stirring often, for about 6 minutes or until fragrant; set aside.

Place chicken on greased grill over high heat; close lid and cook for 3 to 4 minutes per side or until golden brown and no longer pink inside.

Sprinkle with sesame seeds.

Makes about 20 skewers

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