Ingredients
1/2 C Packed Light Brown Sugar
1/2 C Unseasoned Rice Wine Vinegar
1/3 C hot Chili Paste
3 Tbs Fish Sauce
1/4 C Sriracha
2 tsp finely grated peeled ginger
1 1/2 Ib skinless, boneless chicken thighs, cut into 1 1/2"-2" pieces
Preparation
Prepare grill for medium high heat. Whisk first six ingredients in a large bowl. Add chicken pieces and marinate at least one hour. After marinating, skewer chicken using 5-8 pre soaked skewers. Transfer marinade to a small saucepan. Bring to a boil, reduce heat and simmer until reduced by half (7-10 minutes). Grill chicken, turning and basting often with reduced marinade, until cooked through 8-10 minutes.
