Ingredients for Sriracha Chicken Lettuce Wraps
- Rice Wine Vinegar
- Mirin
- 1/4 cup soy sauce
- Agave Nectar
- Garlic Sauce
- Korean Red Pepper Paste
- White Miso
- Korean Red Pepper Powder
- Garlic Cloves
- 1 tablespoon sesame oil
- Canola Oil
- 1/4 cup chopped fresh cilantro
- Boneless Skinless Chicken Thighs
- Butter Lettuce
- Cilantro
- 1/2 cup thinly sliced green onions
- Toasted Sesame Seeds
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How to Make Sriracha Chicken Lettuce Wraps
- **Marinate the Chicken:** In a large bowl, whisk together 1/4 cup soy sauce, 2 tablespoons sriracha, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 1 tablespoon minced garlic, and 1 teaspoon grated ginger. Add 1.5 lbs boneless, skinless chicken thighs and marinate in a ziplock bag in the refrigerator for at least 1 hour, or up to overnight.
- **Prep the Grill:** Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.
- **Grill the Chicken:** Place the chicken thighs on the preheated grill, ensuring an even layer of marinade if possible. Grill for 2 minutes, then rotate 45 degrees to create nice grill marks. Grill for another 2 minutes before flipping.
- **Continue Grilling:** Repeat step 3 on the other side. The total grilling time should be approximately 8 minutes, resulting in char marks and perfectly cooked chicken. Internal temperature should reach 165°F (74°C).
- **Grill Green Onions:** About 3 minutes before the chicken is finished, add 1/2 cup thinly sliced green onions to the grill for 1-2 minutes, until slightly charred.
- **Rest and Slice:** Remove the chicken from the grill and let it rest for 10 minutes before slicing against the grain.
- **Assemble the Wraps:** Place a large lettuce leaf (butter lettuce or romaine hearts recommended) on a plate. Add sliced chicken, 1/4 cup chopped fresh cilantro, grilled green onions, and a generous spoonful of sriracha. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
96 g
Sugar
9g
Fat
26g
Carbs
3g
