Chef Stephen J. Anania
Ginger Chicken Chili Skewers

1/2 cup packed 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 ginger root
1 1/2 lbs skinless, boneless chicken thighs cut into 1 1/2 inch - 2 inch pieces
Fresh chopped Cilantro

Special Equipment: 8 bamboo skewers soaked in water at least 1 hour.

Preheat the grill for medium to high heat at least one half hour before using. Whisk together brown sugar, vinegar, chili paste, fish sauce, riracha, and ginger in a large non reactive metal bowl. Add the cut up chicken thighs and toss to coat pieces. Thread 4 to 5 chicken pieces onto each skewer and refrigerate. Transfer the leftover marinade to a small saucepan and bring to a boil. Reduce the heat and simmer the marinade until it is reduced by about half (about 1 cup), 7 to 10 minutes.

Spray the preheat grill with non stick pan spray and grill the chicken kabobs with the reduced marinade, turning and basting them until cooked through for at least 8 to 10 minutes. Garnish with fresh chopped Cilantro. Serve over a bed of vegetable infused Basmati Rice Pilaf. Note: Additional desired vegetables can be added to the skewers for grilling. (Zucchini, Yellow Squash, Tomatoes, and Mushrooms etc.)