1/2 cup light brown sugar
1/2 cup unseasoned rice vinegar
1/4 cup sambal oelek or FilFil No 6 Garlic Spread & Marinade
1/4 cup Bluegrass Soy Sauce
1/4 cup Sriracha, or we recommend Fat Cat Siamese Sriracha
2 tablespoons finely grated peeled ginger
2 tablespoons finely chopped garlic
2 pounds skinless, boneless chicken thighs, cut into 1 ½ inch pieces
Sliced scallions for garnish, Lime wedges for garnish and Cambodian Peanut Sauce for dipping
Turn the Weber grill to medium-high heat.
Whisk brown sugar, vinegar, sambal, soy sauce, Sriracha, ginger and garlic in a large bowl. Once combined, divide equally into two bowls. Add chicken to one of the bowls and toss to coat. Let marinate for at least 30 minutes. Remove chicken and thread 4 or 5 pieces onto each skewer.
Transfer the other bowl of the marinade (without the chicken) to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half, roughly 7–10 minutes.
Transfer the chicken to the grill, turning and basting often with reduced marinade, until cooked through, 8–10 minutes. Remove skewers and transfer to a serving platter. Sprinkle with the scallions and serve with lime wedges and Cambodian Peanut Sauce