For a delicious sweet-and-salty marinade, Michael Symon uses Sriracha, soy sauce and fresh peeled ginger. Slideshow: Asian Grilling
In a small bowl, whisk the Sriracha, lime zest, lime juice, ginger, soy sauce, sesame oil and fish sauce with the 1/4 cup of olive oil. In a large resealable plastic bag, coat the chicken pieces with the marinade and let stand at room temperature for 30 minutes.
Light a grill and oil the grates. Scrape the marinade off the chicken and season the pieces with salt and pepper. Grill the chicken over moderate heat, turning occasionally, until lightly charred, white throughout and an instant-read thermometer inserted in a thigh registers 168°, about 40 minutes.