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Combine the red onion and red wine vinegar in a bowl. Stir and set aside. Check occasionally to stir so the onions stay covered in the vinegar. Let sit for at least 30 minutes, the longer the better.
Halve the cabbage half and cut into thin shreds. Add to a large bowl along with the jalapeño slices. In a small bowl combine everything for the dressing. Whisk together and add to the cabbage. Toss together and side aside, tossing every so often. Let sit for at least 30 minutes, the longer the better.
Meanwhile preheat your grill to 350°F.
In a bowl toss the thighs with a little vegetable oil and a sprinkling of salt and pepper. Place on the preheated grill, cover and cook for 15-20 minutes or until cooked through and tender, flipping halfway through.
Just before the chicken is finished add the rolls to the grill and crisp up on both sides.
To assemble place half of 1 thinly sliced avocado on the bottom bun followed by 1 chicken thigh, some pickled onions and a good amount of the spicy slaw. Cover with the top bun and enjoy.
Recipe Courtesy of Megan Mitchell
As Seen on Tastemade