Korean · Dinner
Grilled Chicken Lettuce Wraps
Grilled chicken thigh sliced and tucked into crisp lettuce cups with a gochujang-sesame glaze, quick-pickled cucumber, scallion, and toasted sesame seeds. The chicken is marinated in soy sauce, garlic, and ginger before charring, giving a smoky-sweet, slightly spicy bite balanced by cool, crunchy lettuce.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
420Calories
40.5gProtein
19.6gFat
20.8gCarbs
11.4gSugar
2.8gFiber
1180mgSodium
193mgChol
4.9gSat Fat
680mgPotassium
80mgCalcium
2.9mgIron
0.6mcgVitamin B12
9mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
spice-route
thirty-min-meals
gluten-free
Instructions
1
Prep
Pat the chicken thigh dry and trim excess fat. Mince the garlic, grate the ginger, and thinly slice the cucumber and scallion.
2
Marinate
Whisk soy sauce, gochujang, minced garlic, grated ginger, sesame oil, and honey in a bowl. Add chicken, coat evenly, and marinate 20 minutes.
3
Quick-pickle
Toss cucumber slices with rice vinegar in a small bowl and set aside at room temperature.
4
Grill
Place marinated chicken on a hot grill pan over medium-high heat and cook 5 to 6 minutes per side until internal temperature reaches 165F and edges are charred.
5
Rest
Transfer chicken to a cutting board and rest 5 minutes before slicing against the grain into thin strips.
6
Build
Lay lettuce leaves flat and fill each with chicken strips, pickled cucumber, and scallion.
7
Plate
Arrange filled lettuce wraps on a plate and sprinkle with sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp gochujang
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp honey
- 1212 small lettuce leaves (butter or romaine, about 60g)
- 11 cucumber (about 60g)
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp rice vinegar
