Categories: Asian, appetizer, chicken, main course, meat

Ingredients

• 1/3 c hoisin sauce
• 4 t rice vinegar
• 1 T soy sauce
• 4 T skinless, boneless chicken thighs (1 1/2 lb)
• Salt
• 1 large head Boston lettuce
• 1 c loosely packed torn basil (20 large leaves)
• 1 bunch scallions (whites and most of the greens) (about 1/2 c)
• 1/2 c coarsely chopped salted peanuts
• 1 jalapeno

Directions

1. Heat grill to medium high.

2. In a small bowl, whisk the hoisin sauce, rice vinegar and soy sauce.

3. In a larger bowl, season the chicken with 1 t salt and 1 T of the hoisin mixture.

4. Arrange the lettuce leaves, basil and mint separately on a platter and put the scallions, peanuts, jalapeno slices in small serving bowls.

5. Grill the chicken thighs, covered, until well browned and beginning to blacken around the edges, about 5 minutes (rotate 90 degrees halfway through cooking)

6. Flip and continue to grill until cooked through, about 5 minutes more per side.

7. Let the chicken rest for 9 to 10 minutes then chop in to ¼ to ½ inch dice.

8. Add remaining hoisin mixture and toss to coat.

9. Spoon chicken onto the middle of a lettuce leaf, top with basil, mint, scallions, peanuts and jalapeno

10. Roll the edges of the lettuce leaves up and around the filling and garnishes.

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