| Description: |
Asian style flavor with a sticky spicy glaze
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| Ingredients: |
- 1/2 cup light brown sugar
- 1/2 cup unseasoned rice vinegar
- 1/3 cup hot chili paste
- 1/4 cup fish sauce
- 1/4 cup Sriracha
- 2 tsp. finely grated peeled ginger
- 1 1/2 lbs. skinless, boneless chicken thighs
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| Instructions: |
Wisk sugar, vinegar, chili paste, fish sauce, Sriracha and ginger in a bowl. Reserve 1 cup of marinade and reduce by half in a saucepan. this is the glaze.
Cut chicken into 6-8 pieces. Marinade for several hours.
When ready, prepare egg for a direct cook at 350 degrees.
Skewer chicken and grill, turning and basting often until cooked.
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