Seared Chicken with Sriracha Barbecue Dipping Sauce

1/4 C chopped shallots
2 T sugar
2 T fresh lime juice
1 T fish sauce
4 garlic cloves, minced
1 1/2 t dark sesame oil, divided
8 (2 oz) boneless chicken thighs
3 T Ketchup
1 T Sriracha
2 t honey
1 t grated peeled fresh ginger
4 t rice vinegar

Combine first 5 ingredients; stir n 1/2 teaspoon oil. Place shallots mixture in a large ziplock bag; add check to bag. Seal and marinate in refrigerator 3 hours to overnight, turning bag occasionally.

Combine ketchup and next 4 ingredients (through vinegar).

Heat remaining 1 t oil in a large nonstick sillet over medium-high heat. Remove chicken from bag; discard marinade. Add chicken to pan; cook 2 minutes on each side or until browned. Cover reduce heat to medium-low, and cook 8 minutes or until done, turning twice.
Serve with Srirach dipping sauce

4 servings (serving size 2 thighs and 1 T dipping sauce)

Number of Servings: 4

Recipe submitted by SparkPeople user TENNEILE.