In a mixing bowl mix together the sweet chilli dipping sauce and tomato ketchup.
Add the chicken thighs and leave to marinate for at least 1 hour.
Bring to the boil the red wine vinegar with the salt and sugar, pour over the sliced red onion and leave to marinate for at least 1 hour. Drain before using.
Place the chicken thighs onto an oven proof tray and bake in a very hot oven until caramelised and the centre of the chicken is fully cooked.
Toast the buns.
Top the base of each bun with the Florette’s Mixed leaf, add the sliced tomato.
Add the sweet chilli chicken thighs, and top with the pink onions and spring onions.
Close the lid.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
