Grilled Chicken Lettuce Wraps

Brenda V

8-10 servings

¼ cup minced fresh cilantro

¼ cup vegetable oil

2 Tablespoons soy sauce

2 Tablespoons rice wine vinegar

1 Tablespoon firmly packed brown sugar

1 Tablespoon plus 2 teaspoons minced fresh ginger, divided

1 Tablespoon sesame oil

3 cloves garlic, minced

1 ½ pounds boneless, skinless chicken breasts

½ cup finely chopped water chestnuts

2 Tablespoons minced green onion

Lettuce Wrap Sauce

2 heads butter lettuce, separated into leaves

 In a large re-sealable plastic bag, combine cilantro, vegetable oil, soy sauce, vinegar, brown sugar, 1 tablespoon ginger, sesame oil and garlic. 

Add chicken; seal bag and refrigerate for 2 hours.

Preheat grill to medium-high heat (350-400 degrees).  Spray grill with nonstick, nonflammable cooking spray.

Remove chicken from marinade, discarding marinade.  Grill chicken, covered with grill lid, for 5-6 minutes each side, or until chicken is no longer pink in the center.  Cool chicken for 10 minutes.  Cut into ½ inch pieces.

In a large bowl, combine chicken, water chestnuts, green onion, remaining 2 teaspoons ginger, and Lettuce Wrap Sauce.  Toss to gently to coat.  Spoon onto lettuce leaves to serve.

Lettuce Wrap Sauce

Makes about ¼ cup

2 Tablespoons hoisin sauce

4 teaspoons soy sauce

1 teaspoon sesame oil

½ teaspoon red pepper flakes

½ teaspoon rice wine vinegar

 In a small bowl, whisk together hoisin sauce, soy sauce, oil, pepper flakes, and vinegar.

Cover and chill.