Sambal Chicken Skewers How good do these look? From our Mid-Century Modern End-of-Summer Soiree, here’s your main course. These fabulous Chicken skewers will give the guys something to master. This Asian take, with a spicy, sticky glaze, makes for a very convincing comeback, straight from the cover of Bon Appetit! Ingredients 1/2 cup (packed) light brown sugar 1/2 cup unseasoned rice vinegar 1/3 cup hot chili paste (such as sambal oelek) 1/4 cup fish sauce (such as nam pla or nuoc nam) 1/4 cup Sriracha 2 teaspoon finely grated peeled ginger 1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch–2-inch pieces Special equipment 8 bamboo skewers soaked in water at least 1 hour Ingredient info Hot chili paste is available at Asian markets and many supermarkets. Preparation Prepare grill for medium-high heat. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Thread 4 or 5 chicken pieces onto each skewer. Transfer 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.