June 04, 2017
Lunch, Poultry, Chicken,
Appetizers, Asian, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Birthday, Entertaining, Game/Sports Day, July 4th, Labor Day, Picnic, Summer, Grilling (Outdoor), Gluten-Free, High Protein, No Eggs, Non-Dairy, Spices, Spicy, Spring more
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"The longer you marinate the chicken the better. Marinate over night if you can.
Cook time does not include marinating time."
Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Pour into a zip-lock bag, Add chicken and toss to coat.Marinate for at least 30 minutes.
Prepare grill for medium-high heat.Remove chicken and thread 4 or 5 pieces onto each skewer.
Transfer leftover 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.Don't over cook!
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