Sambal Chicken Skewers
['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']
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.
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