- For the chicken
- 8 free-range chicken thighs, sliced
- 200ml (7 fl oz) sweet chilli sauce
- juice 1 lime
- 2 garlic cloves, crushed
- for the pickled slaw
- ¼ each red and white cabbage, shredded
- 3 carrots, grated
- 75ml (3 fl oz) rice vinegar
- 11/2 tbsp sugar
- 1tsp salt
- 2tbsp chopped coriander
Make the slaw first. Combine all the ingredients apart from the coriander in a shallow bowl, so the liquid can touch most of the veg. Leave for half an hour, stirring occasionally, then squeeze out the excess liquid and stir through the coriander.
Combine the chicken thighs with the sweet chilli, lime and garlic and heat the grill to high. Thread onto skewers then grill on an oiled sheet for 5 minutes on each side, until blackened and cooked through. Serve immediately with the slaw on the side.
You can marinate the chicken and make the slaw the night before.