Grilled Sriracha Barbecue Chicken

Directions

1. 1
   In a non reactive bowl combine the shallots, brown sugar, lime juice, soy sauce, garlic, and sesame oil to make the marinade.
2. 2
   Add the to a large ziploc bag and add the chicken thighs. Refrigerate for at least 3 hours, overnight is even better.
3. 3
   Preheat the grill on high.
4. 4
   Meanwhile, combine the ketchup, Sriracha, honey, ginger, and vinegar to make the Sriracha barbecue dipping sauce. You can also just mix barbecue sauce with Sriracha for a quicker version.
5. 5
   Grill on high for 4 minutes on each side, keeping the grill closed.
6. 6
   Serve with the Sriracha BBQ sauce.