In a small bowl, stir together vinegar, soy sauce, tomato paste, Worcester sauce, honey, garlic, cayenne pepper, pepper and salt until smooth to make a marinade.
Wash the chicken thigh meat, then make several deep incisions with a knife and place in a shallow baking dish greased with olive oil.
Add the marinade, cover the mold and let it marinate in the refrigerator for about 1 hour.
Then grill for about 20 minutes in a preheated oven at 180 °C, brushing several times with the marinade and arrange on the lettuce leaves.
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