500 g of good quality Irish chicken thighs boneless, sliced into half so it’s thin
3 tbsp. sherry vinegar or good quality vinegar
3 tbsp. olive oil
METHOD
For the chicken
1. Combine all the ingredients in a bowl and massage well into the sliced chicken, cling film and place it into the fridge, allow marinating overnight to infuse the best flavours.
2. To cook place onto a hot bbq, griddle pan or frying pan and cook on each side for 5 minutes. Turn over and cook the same. A meat thermometer should reach 75 c to ensure its fully cooked also you may cut into the chicken to ensure its fully cooked and allow to rest on a resting on a plate.
For the gingered red cabbage
1. Finely shred 1 head of cabbage on a mandolin.
2. Sprinkle it with 40g of salt and massage it into the cabbage to release it's juices. Alow it to rest for 15 minutes.
3. Once salted, add the rest of the ingredients and combine well. You may adjust the seasoning to taste.
