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



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.