Sriracha-Glazed Chicken Skewers


·         ½ cup light brown sugar (packed)

·         ½ cup rice vinegar

·         ⅓ cup hot chili paste

·         ¼ cup plum sauce (look for it in the Asian food aisle)

·         ¼ cup Sriracha

·         2 teaspoon finely grated ginger

·         1½ pound skinless, boneless chicken, cut into 2-inch pieces


1.      In a medium bowl, combine the sugar, vinegar, chili paste, plum sauce, Sriracha and ginger. Add chicken pieces, and turn to coat. Thread chicken onto skewers.

2.      Transfer the remaining marinade to a small saucepan and bring to a boil. Reduce heat and simmer, until the marinade is reduced to about one cup - this took about 10 minutes for me.

3.      Grill chicken over medium-high heat for about 8 to 10 minutes, turning and basting often, until cooked through and juices run clear.

4.      **If you're using bamboo skewers, soak your sticks in water for at least 30 minutes before threading your chicken.