Seared Chicken with Sriracha Barbecue Dipping Sauce

Ingredients

• 1/4 cup chopped shallots
• 2 tablespoons sugar
• 2 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 4 garlic cloves, minced
• 1 1/2 teaspoons dark sesame oil, divided
• 8 (2-ounce) skinless, boneless chicken thighs
• 3 tablespoons ketchup
• 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
• 2 teaspoons honey
• 1 teaspoon grated peeled fresh ginger
• 4 teaspoons rice vinegar

Preparation

1. Combine first 5 ingredients; stir in 1/2 teaspoon oil. Place shallot mixture in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator 3 hours to overnight, turning bag occasionally.
2. Combine ketchup and next 4 ingredients (through vinegar).
3. Heat remaining 1 teaspoon oil in a large nonstick skillet 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 ketchup mixture.