Ingredients
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 (such as nam pla or nuoc nam)
1/4 cup Sriracha
2 teaspoons finely grated peeled ginger
1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2 “-2” pieces
*hot chili paste is available at Asian markets and many supermarkets
Special equipment: 8 bamboo skewers soaked in water at least 1 hour
Preparation
Prepare gril for medium - high heat. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Thread 4-5 chicken pieces onto each skewer.
Transfer marinade to a small saucepan. Bring to boil, reduce heat, and simmer until reduced by half (about 1 cup), 7-10 minutes.
Grill chicken, turning and basting often with reduced marinade, until cooked through, 8-10 minutes.
