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In bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve 1/3 of this mixture. To remainder, add lime juice and stir in chicken; cover and refrigerate for half an hour. Preheat the broiler. Thread chicken on water soaked skewers. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 mins.
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