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
1⁄4 cup sriracha
2 teaspoons finely grated peeled ginger
1 1⁄2 pounds skinless, boneless chicken thighs, cut into 1 1⁄2 pieces

Special Equipment

Bamboo skewers (soaked in water for at least 1 hour) OR metal skewers
Tuscan Grill, small or large

DIRECTIONS

ADAPTED FROM BON APPETIT

Prepare oven according to Mugnaini’s Grilling Environment

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.