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servings:

Kebabs get a bad rap. (Decades of alternating zucchini coins and cherry tomatoes can do that.) But this Asian take, with a spicy, sticky glaze, makes for a very convincing comeback.

• 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 teaspoons finely grated peeled ginger
• 1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2"-2" pieces
• Ingredient info: Hot chili paste is available at Asian markets and many supermarkets.
• 8 bamboo skewers soaked in water at least 1 hour

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