Chicken lettuce wraps


  • 6 chicken thighs (skin-on, boneless, pounded 1/4-inch thick)- My mom used chicken breast (and grilled them)
  • 2 tablespoons olive oil
  • 1 clove garlic (minced or finely grated)
  • 1 (2-inch) piece ginger (minced, about 2 tablespoons)
  • 1 (2-inch) piece lemongrass (minced, about 2 tablespoons)-She used the lemongrass in the tube (in fresh vegetable section)
  • 1/4 cup scallions (thinly sliced)
  • 2 tablespoons red onion (finely chopped)
  • 1 cup cilantro (whole leaves)
  • 1 cup mint (whole leaves)
  • 1 serrano chili (thinly sliced)
  • 1 lime (juice)
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons honey
  • 1 head Bibb lettuce (leaves cleaned and separated, to serve)
  • 2 cups white jasmine rice (cooked, to serve)
  • salt and freshly ground black pepper (to taste)
  • step-by-step directions
  • Preheat grill or grill pan over medium-high heat. Season chicken on all sides with salt and pepper and drizzle with olive oil. Place chicken skin-side-down on the grill. Cook, without moving until charred, about 3-4 minutes. Flip and cook for 2-3 more minutes on the other side. Remove chicken to a cutting board to rest for 5 minutes. Once the chicken is cool enough to handle, thinly slice.
  • To a large mixing bowl, add the sliced chicken, garlic, ginger, lemongrass, scallions, red onion, cilantro, mint, lemon grass, chili, lime juice, rice wine vinegar, honey, salt and pepper.
  • To serve, fill a lettuce cup with a couple tablespoons of rice and top with chicken salad.