- 4 chicken thighs – boneless & skinless
- 2 Angélys pears
- 1 cup red cabbage – finely shaved
- 2 bunches coriander
- 2 lemons
- 1 small red chili (remove seeds)
- 30ml dark thick soy sauce
- 30ml rice bran oil
- Salt & pepper
BBQ temperature – medium to high heat
Prepare the thighs by laying flat on kitchen paper towels to absorb any moisture on the thighs, once dry remove from the paper and place onto a plate, drizzle with rice bran oil, season well with salt & pepper and toss to fully cover thighs with seasoning & oil.
Once the BBQ is at temperature cook thighs until the juice runs clear, then remove and rest and dress with the juice of 1 lemon and the thick soy sauce.
For the Slaw
Wash the pears and coarsely grate into a bowl. Finely shave the red cabbage and add to the pears. Remove the seeds from the chili and place into a blender with the coriander, juice of 1 lemon and the 30 ml of rice bran oil and blend to smooth.
Toss the pears through the coriander dressing and serve over the thighs.