Sweltering heat wave here in the NW so decided to get skewered. Let chicken soak about 3 hours in the marinade then threaded on. Boiled remaining marinade to be used for basting. Friend from Guam gave me some chicken empanadas so they went the grill as well & got basted too. Foil pouched a big red tater from the garden dig chunked up with red onion, bacon, cajun spice and butter. GF said spice level was just right for her so a 'winner winner chicken dinner' that can be made again. Finished thighs were very moist and just delicious for something this easy to do. Happy Independence Day everybody!
Marinade & basting juice: mix all together, marinate chicken coupla hours & baste liberally & often.
1/2 cup packed brown sugar, 1/2 cup rice wine vinegar, 1/3 cup HOT chili paste, 1/4 cup fish sauce, 1/4 cup Sriracha, thumb sized chunk of grated ginger and about 2 pounds s/b thighs sliced thick
only lost 1 empanada!!
so good---some bottom crispies were just awesome