Directions
- 1Combine all marinade ingredients in a food processor and blend until smooth.
- 2Place chicken thighs in a zip lock bag, pour marinade over them, and refrigerate for at least 4 hours or overnight.
- 3Preheat your BBQ.
- 4Grill chicken thighs for 5-7 minutes per side until cooked through and charred.
- 5Grill pineapple slices for 3 minutes per side until grill marks appear.
- 6Combine both cabbages, julienned carrots, spring onion greens, salt, apple cider vinegar, and olive oil in a bowl; toss until well combined.
- 7Blend mayo, coriander, lime juice, cracked pepper, and minced garlic in a food processor.
- 8Toast brioche buns on the grill.
- 9Spread coriander lime mayo on buns.
- 10Place grilled chicken thigh on bottom bun, top with grilled pineapple and coleslaw, and add coriander.
- 11Add the top half of the bun.
Ingredients
- 8 chicken thighs
- 3 spring onions
- 2 shallots
- 3 Scotch bonnet chilli peppers
- 2 inch fresh ginger
- 6 garlic cloves
- 1 tbsp dried thyme
- 0.5 tsp nutmeg
- 1 tsp ground allspice
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp salt
- 1 tbsp smoked paprika
- 1 tbsp honey
- 2 tbsp olive oil
- 1 lime juice
- 0.5 orange juice
- 0.25 white cabbage
- 0.25 purple cabbage
- 0.5 large carrot
- 1 tbsp spring onion greens
- 1 tsp apple cider vinegar
- 0.5 cup mayo
- 1 bunch coriander
- 0.5 tsp cracker pepper
- 1 minced garlic
- 4 brioche buns
- 4 pineapple slices
Equipment
food processorknifezip lock bagBBQ grillgrater
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