Sweet & Sour Grilled Chicken Thighs

• 1/4 cup rice vinegar
• 2 tablespoons canola oil
• 2 tablespoons granulated sugar
• 1 tablespoon soy sauce
• 1 -2 teaspoon hot chili-garlic sauce, such as sambal oelek (more or less to your taste)
• 1 1/2 lbs boneless skinless chicken thighs, six thighs about 4 ounces each
• 1 plum tomato, seeded and chopped
• 12 ounces baby spinach leaves, about 4 large handfuls

1. In a small bowl,whisk the first five ingredients. Place thighs in a large, plastic bag and pour marinade over chicken, press out air of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl and refrigerate for 1 to 2 hours, turning bag occasionally.
2. Remove the thighs from bag, reserving the marinade. Pour the marinade into a very large skillet and set it aside. Grill the thighs over Direct High heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice.
3. Meanwhile, bring the marinade to a boil over high heat and allow to boil for 1 full minute. Add the tomato and spinach leaves and cook until the spinach is just wilted, 2 to 3 minutes, turning occasionally. Serve the warm spinach mixture under the chicken.

rice vinegar, canola oil, sugar, soy sauce, hot chiligarlic, chicken, tomato, baby spinach leaves

Taken from www.food.com/recipe/sweet-sour-grilled-chicken-thighs-313046 (may not work)