Sunday, September 7, 2014

Spicy Sticky Chicken Lettuce Wraps

Loved this recipe the minute I watched grillmaster and iron chef, Bobby Flay,  make this on his new show 'BBQ Addiction'.  Talk about a budget-friendly, mouth-watering meal! This is about as simple as it gets to making something good even better:

1. Make a terrific sauce. 15 min. 
2. Add to grilled meat. 13 min.
3. Wrap in lettuce. 1 min.

It can be that simple.
Or, you can "complicate" matters by adding extras:, i.e. water chestnuts, sprouts, green onions, sautéed mushrooms, siracha sauce, and rice.  A lettuce burrito if you will. 
I marinated the meat in a little sesame oil, soy sauce, ginger and garlic while I prepped the sticky-spicy sauce and cooked the rice--just to add more Asian flare!
If you are feeling up to it…go for it!  But if time is of essence, keep it simple!

Tip:  The spicy chicken is also fantastic over rice and a little more satisfying!

Spicy Sticky Chicken Lettuce Wraps

Grill or Grill-skillet
Mixing Bowl, if marinating meat
Medium sauce pan

8 boneless, skinless chicken thighs
Canola oil, for brushing chicken
Salt & Pepper
Green Onions
Butter Lettuce

Sticky Spicy Marinade:
1 cup orange juice
1/2 cup ketchup
1/4 cup light brown sugar
2 Tbls white wine vinegar
1 Tbls Worcestershire sauce
Pinch of red pepper flakes
1 clove garlic, coarsely chopped

1. Wash your hands frequently while handling any raw meats!
---If you are choosing to marinate the meat or serve with rice, now is the time to prep for both of these.
---Remember white rice takes 15 minutes, but brown rice 45 minutes.

2. Combine marinade ingredients into a medium saucepan and bring to a boil.

3. Reduce heat to low and simmer, stirring occasionally, until thick--about 15 min. Set 1/2 cup aside.
4. Preheat your grill or grill skillet to 'HIGH' heat.
5. Remove chicken from marinade, pat dry, and brush with canola oil, then salt & pepper.
6. Grill smooth-side down, covered until a good sear / char develops. Approx 3-4 minutes, untouched!

7. Flip each thigh and lather with the marinade, cover and cook until seared, approx 4-5 minutes.

8. Flip again, lather with marinade and cook another 1-2 minutes uncovered.
9. Remove thighs and allow to rest x 5 min before slicing into thin strips.

10. Fill your lettuce cups, butter or ice-berg, add your extras and a little extra drizzle of marinade.

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