Photo: Grilled Chicken Lettuce Wraps Recipe
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
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.
Per Serving (with salsa): Calories: 518; Total Fat: 10 grams; Saturated Fat: 2 grams; Protein: 58 grams; Total carbohydrates: 51 grams; Sugar: 31 grams Fiber: 5 grams; Cholesterol: 132 milligrams; Sodium: 1,068 milligrams
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
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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By oahu1962
on July 30, 2012
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I am not a cook but enjoy tremendously your food network chefs giada, flay, simon all of them except Paula Dean.
I love making this receipe and enjoyed the taste and now understand how when you have something sweet like mango jam mixed with soy sauce how they marry together the tastes to not make it sweet or tart.
By mbonatz
Schaumburg, IL
on November 15, 2011
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I didn't like this. I made the corn salsa, the glaze, and everything, but all the parts came together to equal blah. Looked pretty, but...
By sampadap
Cupertino, CA
on August 05, 2011
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Amazing chicken! Used apricot preserves because I didn't have the mango peach jam but it came out absolutely delicious - thanks Neelys!
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