3 pounds boneless skinless chicken thighs, sliced into wide strips
3/4 cup white vinegar
3/4 cup lemon lime soda
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup lime juice
6 cloves garlic, minced
1 teaspoon salt
For the pickled relish:
1/2 cup carrots, shredded
1/2 cup red onion, thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon ginger, sliced or minced
1 jalapeño, thinly sliced
1 habanero, seeded and thinly sliced
1/2 cup white vinegar
1/3 cup sugar
Salt to taste
Steamed rice for serving
In a large bowl, combine all the BBQ ingredients. Allow the chicken to marinate for at least 1 hour or overnight.
Meanwhile, make the pickled relish: in a bowl, mix vinegar, sugar, and salt together. 3. Thoroughly mix in the rest of the relish ingredients. You can save any extras in a glass container. Soak wooden skewers in water for at least 1 hour, to prevent catching on fire on the grill later.
Skewer marinated chicken. Grill on medium-high heat, turning occasionally to equally char and cook all sides.
Serve with steamed white rice and the pickled relish.