Description
Healthy and delicious lettuce wraps with grilled Asian marinated chicken thighs served with a cool slaw of carrots, cucumbers, and mango in lettuce leaves.
Ingredients
For the chicken
- 1/4 cup fresh lime juice
- 3 tablespoons soy sauce
- 2 tablespoons packed brown sugar (light or dark)
- 1 tablespoon fish sauce
- 1 tablespoon Sriracha hot sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced cilantro
- 1 tablespoon minced green onions
- 6 skin-on, boneless chicken thighs
- Kosher salt
- Black Pepper
For the slaw
- 1/2 cup unseasoned rice vinegar
- 1/2 cup granulated sugar
- Pinch of kosher salt
- 1 1/2 cups julienned carrot
- 1 1/2 cups peeled, seeded and julienned cucumber
- Fresh cilantro leaves, torn
- Fresh mint leaves, torn
- 1 Fresno chile, halved, seeded and very thinly sliced
- 1 large mango, peeled, seeded, and cut into thin strips
- Lettuce leaves, for serving
- Fresh lime wedges, for serving
Instructions
For the chicken
- Marinate chicken. In a large bowl, whisk together the lime juice, soy sauce, brown sugar, fish sauce, Sriracha, garlic, cilantro, and green onions. Add the chicken to the marinade and turn to coat. Also, coat the chicken under the skin by gently loosening the skin from the thighs with your fingers and allowing the marinade to flow under the skin. Cover and refrigerate for 3 hours.
- Grill chicken. Prepare grill for medium-high heat. Remove chicken from the marinade and season chicken with salt and pepper. Discard the marinade. Grill the chicken, turning occasionally, until the skin is crispy and the chicken is cooked through, about 15 minutes. Transfer the chicken to a cutting board and let rest for 5 minutes.
For the slaw
- Pickle carrots and cucumbers. Whisk together rice vinegar, sugar, and salt in a small bowl. Add carrots and cucumbers and toss until combined. Let stand at room temperature for 10-15 minutes, stirring occasionally.
- Toss slaw. Drain the carrots and cucumbers. Stir in the cilantro, mint leaves, and Fresno chile. Add the mango strips and gently toss together.
For serving
- Assemble wraps. Slice the chicken and serve in the lettuce leaves, topped with the slaw. Add squeeze of lime juice, if desired.
Notes
- Recipe adapted from Food and Wine, June 2016.
