Grilled chicken escabeche for tostadas

Spray the sliced onion with olive oil and season with salt and cracked pepper; oil the chicken and garlic chives.

Build a charcoal fire under one side of the grill. Put the chicken thighs oiled side down at the back and the onion slices oiled side down at the front.

Spread the garlic chives just beside the fire so they wilt gently; oil, salt and pepper the top sides of the chicken and onion.

Chop the garlic chives, onion and chicken into tostada-sized pieces; the chicken may instead be pulled into coarse shreds. Combine in a bowl.

Drain the canned pickled chilies, slice the carrots into small sticks and add them with sliced pickled jalapeno; mix.

Serve at room temperature; refrigerate if holding more than about an hour.