1/2 cup (packed) light brown sugar
1/2 cup unseasoned rice vinegar
1/3 cup hot chili paste (such as sambal oelek)
1/4 cup fish sauce
1/4 cup sriracha
2 teaspoons finely grated peeled ginger
1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2 pieces
Bamboo skewers (soaked in water for at least 1 hour) OR metal skewers
Tuscan Grill, small or large
Adapted from Bon Appetit
Whisk brown sugar, vinegar, chili paste, fish sauce, sriracha and ginger in a large bowl. Add chicken to bowl and toss to coat. Marinate the chicken for at least 1 hour in fridge.
Remove chicken and thread 4 to 5 pieces onto skewers and set them aside.
Reserve the rest of the marinade in a sauce pan and reduce in oven or on stove top until reduced by about half. The mixture should look thicker.
Prepare a very hot Grilling Environment and heat the grill well. Our Tuscan Grill works well for this preparation. Grill chicken, turning and basting often with reduced marinade, until cooked through, 8-10 minutes.