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Glazed chicken lettuce cups with honey lime sriracha sauce
A lighter dinner that focuses on big flavours and interesting textures.
YIELDS
4
Ingredients
Chicken Marinade
- 1/2 cup low-sodium soy sauce or tamari
- 4 tablespoons brown sugar
- 3 cloves garlic, minced
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon chilli flakes (optional)
- 12 chicken thighs, boneless and skinless
- 3 stalks green onion, thinly sliced, dark and light green/white parts separated
- 1-inch piece ginger, peeled and minced
- 3 tablespoons extra virgin olive or neutral oil, approximately, for grill pan
Honey Lime Sriracha Sauce
- 1/3 cup mayonnaise
- 2 teaspoons honey
- 1 lime, juice freshly squeezed
- 1 tablespoon sriracha
- Water, as needed to thin sauce for drizzling
Garnish
- 1 cup grated carrot
- 1 mango, julienned
- 1 red bell pepper, julienned
- 1 avocado, thinly sliced
- Mint leaves or cilantro, to garnish
- 2 heads Boston Bibb lettuce, or 1 head romaine hearts
Directions
Chicken Marinade
- Add soy sauce or tamari, brown sugar, garlic, white pepper and chilli flakes to a mixing bowl and stir until brown sugar is dissolved.
- Add chicken thighs, white and light green parts of green onion, and minced ginger to a separate mixing bowl and add just enough marinade to coat all the thighs. Reserve the dark green parts of the green onion for garnish, and for tomorrow’s dish. Give it a good stir so all chicken is coated. Cover and refrigerate for 30 minutes to one hour to marinate.
Honey lime sriracha sauce
- Combine mayonnaise, honey, lime juice and sriracha in a small bowl. Add water, one teaspoon at a time as needed to thin it out for easy drizzling. Cover and refrigerate until it’s time to eat.
Cook and Assemble
- Preheat the oven to 350°F and line a rimmed baking sheet with foil then parchment for easy cleanup (but if washing dishes is your thing you may certainly skip lining the baking sheet).
- Preheat a grill pan over medium-high heat. Once heated, brush pan with oil and grill chicken thighs in batches for about three to four minutes per side, just until nice grill marks develop and chicken is partially cooked. Transfer grilled chicken to a prepared baking sheet and bake for 10 to 15 minutes until fully cooked. Allow half of the cooked chicken to cool to room temperature before refrigerating for tomorrow’s dish. Slice the remaining half thinly for the lettuce wraps.
- Arrange sliced chicken thighs, lettuce leaves, sriracha sauce, and garnishes onto a platter or serving dishes and allow eaters to build their own and garnish as they wish. Serve and enjoy!
