Bbq Chicken

• Sambal Chicken Skewers Kebabs get a bad rap. (Decades of alternating zucchini coins and cherry tomatoes can do that.) But this Asian take, with a spicy, sticky glaze, makes for a very convincing comeback.
• 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 (such as nam pla or nuoc nam)
• 1/4 cup Sriracha
• 2 teaspoon finely grated peeled ginger
• 1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch-2-inch pieces
• 8 bamboo skewers soaked in water at least 1 hour

1. Preparation:
2. Prepare grill for medium-high heat.
3. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl.
4. Add chicken and toss to coat.
5. Thread 4 or 5 chicken pieces onto each skewer.
6. Transfer marinade to a small saucepan.
7. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7-10 minutes.
8. Grill chicken, turning and basting often with reduced marinade, until cooked through, 8-10 minutes.

sambal chicken, ingredients, light brown sugar, rice vinegar, hot chili paste, fish sauce, sriracha, ginger, skinless, skewers

Taken from www.epicurious.com/recipes/member/views/bbq-chicken-52896391 (may not work)