In the lead up to San Sebastian day, I am feeling inspired to create those tiny morsels of deliciousness, otherwise known as Tapas. Easy to eat and perfect for Tapas, chicken ribs are small but very tasty. Either grilled over hot coals or on a hot skillet pan, these Spanish inspired chicken ribs only take a few minutes to cook.
When preparing chicken ribs, I always like to use a combination of sweet and tangy sauces. In this recipe, we add sherry and honey with a touch of cayenne to achieve this.
1/2 kg Chicken Ribs
3 tbs olive oil
1 garlic clove, crushed
1 tsp smoked paprika
1 tsp of finely chopped fresh oregano (dried oregano can also be used)
2 tbs sherry vinegar
1 tbs honey
1 tsp cayenne pepper
Add all the ingredients (except chicken) into a bowl and whisk until blended well.
Add the chicken, mix and coat well. Cover, and place in the fridge to marinate for minimum 1 hour (as a minimum).
Preheat a skillet pan (or grill), when hot, place chicken one by one and cook for 2-3 minutes on each side.