Recipe

Grilled Hoisin Chicken In Lettuce Cups Recipe

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Ingredients

1 bunch green onions, thinly sliced (whites & most of the greens) .
1 tbsp soy sauce .
1/3 c hoisin sauce .
kosher salt .
4 tsps rice vinegar .
1 c loosely packed torn fresh mint .
4 boneless skinless chicken thighs (rinsed & patted dry) .
1/2 c coarsely sliced salted peanuts .
1 fresh jalapeno, very thinly sliced crosswise or 1 small hot chili pepper, very thinly sliced crosswise .
1 c loosely packed torn fresh basil (about 20 large leaves) .
3 heads boston lettuce, very small inner leaves from, washed & dried (or larger leaves from 1 head Boston lettuce if serving as a main course)

Directions

Step #1 Heat a grill to medium high.
Step #2 In a small bowl, whisk the hoisin sauce, rice vinegar, & soy sauce.
Step #3 In a larger bowl, season the chicken with 1 tsp salt & 2 TBS of the hoison mixture.
Step #4 Grill the chicken thighs, until well browned & beginning to blacken around the edges, covered, about 5 mins (rotate the chicken 90 degrees halfway through cooking for the most even cooking).
Step #5 Flip & continue to grill until cooked through (rotating again), about another 5 mins.
Step #6 let the chicken rest for 8 to 10 mins & then chop into 1/4 inch to 1/2 inch dice.
Step #7 Transfer the sliced chicken to a mixing bowl, add the remaining hoisinmixture, & toss to coat thoroughly.
Step #8 Spoon the chicken into very small lettuce leaves, green onions, garnish with the basil, mint, peanuts & jalapeno slices (if using).
Step #9 Arrange the filled leaves on a platter & serve.
Step #10 alternatively, to serve as a main course, put the sliced & dressed chicken in a serving bowl.
Step #11 Arrange larger lettuce leaves, basil & mint separately on a platter & put the green onions, peanuts & jalapeno slices in small serving bowls.
Step #12 To serve, top this with the herbs & condiments, have diners spoon the chicken onto the middle of a lettuce leaf, & roll the edges of the lettuce leaves up & around the filling.
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