1.5 Lbs boneless, skinless chicken thighs, cut into bite sized (1½ to 2 inch) pieces
½ Cup brown sugar
½ Cup rice vinegar
⅓ Cup hot chili paste
¼ Cup fish sauce (also available in Asian section of most decent grocery stores)
¼ Cup Sriracha
2 Tsp finely grated peeled ginger
Mix brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl.
Add chicken and toss to coat.
Let marinate for an hour or more.
Thread pieces of chicken on a skewer (if using wooden skewers, be sure to soak for at least an hour first).
Boil remaining marinade at a low simmer for at least ten minutes, to kill bacteria, and reduce it to a thicker sauce for brushing on chicken.
Grill chicken skewers on medium to medium low heat, turning regularly, brushing with reduced sauce as you grill, being careful not to scorch the meat.
When all sides are cooked, remove from grill and serve!