Sambal Chicken Skewers

½ cup (packed) light brown sugar

½ cup unseasoned rice vinegar

⅓ cup hot chili paste (such as sambal oelek)

¼ cup fish sauce (such as a nam pla or nuoc nam)

3 tablespoons sriracha

2 teaspoons finely grated peeled ginger

1½ pounds skinless, boneless chicken thighs, cut into 1½-inch pieces

Soak eight bamboo skewers in water for at least 1 hour. Prepare grill for medium-high heat.

Whisk brown sugar, vinegar, chili paste, fish sauce, sriracha and ginger in a large bowl; add chicken and toss to coat. Thread 4 or 5 chicken pieces onto each skewer.

Transfer marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7-10 minutes.

Grill chicken, turning and basting often with reduced marinade, until cooked through, 8-10 minutes.

Serves four.

Cook's note: These can be quite spicy hot. For less heat, grill without basting and serve the cooked sauce on the side.