Grilled Chicken Lettuce Wraps
Serves: 6
Santos Walker
1 January 1970
Based on User reviews:
50
Spice
44
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Soy Sauce1 tsp
Lime Juice1 tsp
Ginger (peeled, grated)2 tsps
Canola Oil1 small
Red Onion (diced)Directions:
1
Preheat a grill to medium-high heat
2
Brush the chicken breasts with olive oil, and season with salt and pepper
3
Place the chicken on the grill and cook for 4 to 5 minutes, until golden and brown
4
Flip the chicken and continue cooking for 3 to 4 minutes on the other side
5
While the chicken is cooking, add the mango peach jam, soy sauce, lime juice, ginger, and jalapeno in a saucepan
6
Place the saucepan directly on the grill grates and let the glaze simmer 3 minutes so the flavors can marry together
7
Brush the glaze on the chicken breasts during their last minute of cooking
8
Remove the chicken to a cutting board when done and brush again with glaze
9
Shred the chicken with a fork, or dice with a knife
10
Place the chicken in lettuce cups together on a platter
11
Sprinkle with green onions
12
Serve with Smoky Corn Salsa
13
Preheat a grill to medium heat
14
Rub the corn with canola oil, and season with salt and pepper
15
Grill or broil the corn ears for 7 minutes or until the ears are lightly browned
16
Remove corn from the grill and cool
17
With your knife, slice the corn kernels from the cob and add to a bowl
18
Add the tomatoes, onion, cilantro, jalapeno pepper, garlic, and lime juice and toss well
19
Season the salsa with salt and pepper, to taste