Grilled Chicken Lettuce Wraps (Patrick and Gina Neely) |
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Prep Time: 20 Minutes Cook Time: 17 Minutes |
Ready In: 37 Minutes Servings: 4 |
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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 |
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:
1. Preheat a grill to medium-high heat.
2. 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.
3. 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.
4. 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.
5. Shred the chicken with a fork, or dice with a knife.
6. Place the chicken in lettuce cups together on a platter. Sprinkle with green onions. Serve with Smoky Corn Salsa.
7. Neely's Smoky Corn Salsa:
8. Preheat a grill to medium heat.
9. 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.
10. With your knife, slice the corn kernels from the cob and add to a bowl.
11. 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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