BBQ Chicken with Grilled Asian Pears - Subarashii Kudamono

Ingredients

• 1/2 cup (55g) soy sauce
• 1/4 cup (50g) packed dark brown sugar
• 3 scallions, thinly sliced on an angle
• 2 Tbsp (30g) Subarashii Kudamono pear vinegar
• ¼ cup (60g) fresh Subarashii Kudamono Pear, grated (reserve the juices)
• 3 Tbsp (45g) Subarashii pear spread
• 1 Tbsp (15g) gochujang (Korean chili paste)
• 1 Tbsp (10g) toasted sesame oil
• 1 Tbsp (15g) grated peeled fresh ginger
• 3 cloves garlic, grated or minced (25g)
• Pinch of kosher salt or sea salt
• Freshly ground black pepper
• 6 boneless skinless chicken thighs
• Vegetable oil, for grilling
• 3-4 large Subarashii Kudamono Pears, cored and cut into wedges
• 1/3 cup honey
• 3 Tbsp Subarashii Kudamono aged pear vinegar
• 1 ½ Subarashii Kudamono pear spread
• 1 Tbsp butter
• Extra virgin olive oil for brushing
• A few handfuls of arugula