Grilled Hoisin Chicken in Lettuce Cups

niedziela, 2 lutego 2014

1/3 cup hoisin sauce
4 teaspoons rice vinegar
1 tablespoon soy sauce
4 boneless skinless chicken thighs (rinsed and patted dry)
kosher salt
3 heads boston lettuce, very small inner leaves from, washed and dried (or larger leaves from 1 head Boston lettuce if serving as a main course)
1 cup loosely packed torn fresh basil (about 20 large leaves)
1 cup loosely packed torn fresh mint
1 bunch green onion, thinly sliced (whites and most of the greens)
1/2 cup coarsely chopped salted peanuts
1 fresh jalapenos or 1 small hot chili pepper, very thinly sliced crosswise

1 Heat a grill to medium high. In a small bowl, whisk the hoisin sauce, rice vinegar, and soy sauce. In a larger bowl, season the chicken with 1 tsp salt and 2 TBS of the hoison mixture.
2 Grill the chicken thighs, covered, until well browned and beginning to blacken around the edges, about 5 minutes (rotate the chicken 90 degrees halfway through cooking for the most even cooking). Flip and continue to grill until cooked through (rotating again), about another 5 minutes. let the chicken rest for 8 to 10 minutes and then chop into 1/4 inch to 1/2 inch dice. Transfer the chopped chicken to a mixing bowl, add the remaining hoisinmixture, and toss to coat thoroughly.
3 Spoon the chicken into very small lettuce leaves, garnish with the basil, mint, green onions, peanuts and jalapeno slices (if using). Arrange the filled leaves on a platter and serve.
4 alternatively, to serve as a main course, put the chopped and dressed chicken in a serving bowl. Arrange larger lettuce leaves, basil and mint separately on a platter and put the green onions, peanuts and jalapeno slices in small serving bowls. To serve, have diners spoon the chicken onto the middle of a lettuce leaf, top with the herbs and condiments, and roll the edges of the lettuce leaves up and around the filling.

Silver Little Journals