Do you wait until the weekend to fire up the grill? Why wait when you don't have to? Grilling outdoors can be a quick and easy task any day of the week.
My husband and I grill as much as possible during the summer months, but the last thing we want to eat on a 90 degree day is anything that's too rich and heavy. One dish that keeps making a regular appearance on our picnic table, especially on those steamy days, are Grilled Chicken Lettuce Wraps. Think tacos, but much lighter and with a Southeast Asian flair!
Picture this: Deliciously marinated and grilled chicken thighs, cut into strips and then nestled into lettuce leaves topped with shredded cabbage, carrots, cilantro, and cucumber, all drizzled with peanut sauce... I know, right?! Not only is this dish healthy, but it's super simple to pull off, too!
Grilled Chicken Lettuce Wraps
Grab yourself about 1 pound of boneless, skinless chicken thighs and place in a sealable bag. Add the following ingredients and allow to marinate for about 30 minutes. Don't marinate much longer than this because the lime juice will start to "cook" the chicken. Tip: I totally support good-quality, store-bought marinades. If you can find an Asian-style marinade that has a similar flavor profile, go for it! Just make sure it's not loaded with salt.
- Zest of 1 lime
- 3 tablespoons fresh lime juice
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 2 teaspoons ginger, freshly grated
- 2 cloves garlic, pressed
- 1 tablespoon grapeseed oil
- 2 tablespoons cilantro, chopped
While the chicken is marinating, fire up your gas or charcoal grill to a medium heat.
This is also a good time to prep your vegetables.
Here's what we like to use:
- Lettuce leaves: Use romaine, bib, Boston, red or green leaf. Remove the larger, outer leaves for the wraps, and save the smaller leaves for another day.
- Red cabbage: thinly slice or buy shredded.
- Seedless cucumber: Cut into a julienne or shred on a grater.
- Carrots: Cut into a julienne or shred on a grater.
- Cilantro: Pick the leaves from the stem.
- Add any other vegetables you like such as peppers, radishes, scallions, etc.
Remove the chicken from the marinade and season with salt and pepper to taste. Grill on the first side until the chicken has well-defined grill marks.
Flip and close the lid to create an oven-like environment. Continue to cook the chicken until the internal temperature registers 165° on a meat thermometer.
Transfer the chicken to a cutting board and allow to rest for 10 minutes then cut into slices.
Nestle the chicken into the lettuce leaves, top with the veggies, and finish with a drizzle of peanut sauce (you can easily purchase a jar, but I’m including The Chopping Block's recipe below just in case). Serve with steamed Jasmine rice, and you've got dinner!
Peanut Sauce
Yield: 1 cup
Active time: 10 minutes
Start to finish: 10 minutes
Peanut sauce is the traditional partner for grilled, skewered meats or tofu in a Thai satay.
4 cloves garlic, peeled
1 tablespoon ginger, freshly grated
1/4 cup unsweetened coconut milk
1/2 cup natural peanut butter
2 tablespoons soy sauce
2 tablespoons fresh lime juice
1 tablespoon sesame oil
1/2 teaspoon granulated sugar, or to taste
1 to 2 teaspoons sambal (optional)
1/4 cup fresh cilantro leaves
Water as needed
- Combine the garlic and ginger in a food processor. Chop finely.
- Add all of the remaining sauce ingredients except for the cilantro, and process into a smooth paste. If sauce is too thick, add a little water.
- Taste, and adjust seasonings to balance flavors with additional sugar, soy sauce, lime juice and/or sambal. Stir or pulse in the cilantro.
I really hope you give this recipe a try! It's so fresh and delicious, and if you have kids they will love building their own wraps. This exact recipe is responsible for getting my 7-year-old son to eat lettuce for the first time. Now that's saying something!
All summer long we are offering grilling classes at our Lincoln Square location. We even have a class that's 100% dedicated to grilling chicken. It's called Chicken on the Grill, and after taking this class you’ll be grilling poultry all summer long like a pro!
