Grilled Chicken Lettuce Wraps

Total Time:
37 min
Prep:
20 min
Cook:
17 min

Yield:
4 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • 4 (8-ounce) boneless, skinless chicken breasts
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup mango-peach jam (recommended: Stonewall Kitchens)
  • 2 tablespoons soy sauce
  • 1 teaspoon lime juice
  • 1 teaspoon peeled, grated ginger
  • 1/2 small jalapeno, seeded, ribs removed, and minced
  • 12 ounces Boston or Bibb lettuce, leaves separated
  • 3 green onions, thinly sliced on the bias
  • Neely's Smoky Corn Salsa, recipe follows
  • Neely's Smoky Corn Salsa:
  • 4 ears corn, husked
  • 2 teaspoons canola oil
  • Kosher salt and freshly ground black pepper
  • 2 plum tomatoes, seeded and diced
  • 1 small red onion, diced
  • 1/4 cup chopped fresh cilantro leaves
  • 1/2 jalapeno pepper, seeded and diced
  • 1 large garlic clove, peeled and very finely chopped, optional
  • Juice of 1 lime
Directions

Preheat a grill to medium-high heat.

Brush the chicken breasts with olive oil, and season with salt and pepper. Place the chicken on the grill and cook for 4 to 5 minutes, until golden and brown. Flip the chicken and continue cooking for 3 to 4 minutes on the other side.

While the chicken is cooking, add the mango peach jam, soy sauce, lime juice, ginger, and jalapeno in a saucepan. Place the saucepan directly on the grill grates and let the glaze simmer 3 minutes so the flavors can marry together.

Brush the glaze on the chicken breasts during their last minute of cooking. Remove the chicken to a cutting board when done and brush again with glaze.

Shred the chicken with a fork, or dice with a knife.

Place the chicken in lettuce cups together on a platter. Sprinkle with green onions. Serve with Smoky Corn Salsa.

Neely's Smoky Corn Salsa:

Preheat a grill to medium heat.

Rub the corn with canola oil, and season with salt and pepper. Grill or broil the corn ears for 7 minutes or until the ears are lightly browned. Remove corn from the grill and cool.

With your knife, slice the corn kernels from the cob and add to a bowl.

Add the tomatoes, onion, cilantro, jalapeno pepper, garlic, and lime juice and toss well. Season the salsa with salt and pepper, to taste.

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    This recipe is featured in:

    Great Grilled Chicken