Sweet & Sour Grilled Chicken Thighs - cooking recipe

Ingredients

1/4 cup rice vinegar
2 tablespoons canola oil
2 tablespoons granulated sugar
1 tablespoon soy sauce
1 -2 teaspoon hot chili-garlic sauce, such as sambal oelek (more or less to your taste)
1 1/2 lbs boneless skinless chicken thighs, six thighs about 4 ounces each
1 plum tomato, seeded and chopped
12 ounces baby spinach leaves, about 4 large handfuls

Preparation

In a small bowl,whisk the first five ingredients. Place thighs in a large, plastic bag and pour marinade over chicken, press out air of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl and refrigerate for 1 to 2 hours, turning bag occasionally.
Remove the thighs from bag, reserving the marinade. Pour the marinade into a very large skillet and set it aside. Grill the thighs over Direct High heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice.
Meanwhile, bring the marinade to a boil over high heat and allow to boil for 1 full minute. Add the tomato and spinach leaves and cook until the spinach is just wilted, 2 to 3 minutes, turning occasionally. Serve the warm spinach mixture under the chicken.