Ingredients
- 1/2 cup packed light brown sugar
- 1/2 cup unseasoned rice vinegar
- 1/3 cup hot chili paste (sambal oelek)
- 1/4 cup fish sauce
- 1/4 cup sriracha
- 2 tsp finely grated peeled ginger
- 1 1/2 lbs skinless, boneless chicken thighs, cut into 1 1/2-inch–2-inch pieces
Instructions
1
Prepare grill 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. Remove chicken and thread 4 or 5 pieces onto each skewer.
2
Transfer leftover marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7–10 minutes.
3
Grill chicken, turning and basting often with reduced marinade, until cooked through, 8–10 minutes.
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Jan 2018
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Recipe marked as cooked!
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