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Per serving
Calculating nutrition...
- 1
Marinate the chicken
Combine the soy sauce, crushed garlic, brown sugar, five-spice powder and 1/2 teaspoon of the salt. Add the chicken thighs and coat thoroughly. Cover and refrigerate 8 hours or overnight.
- 2
Quick-pickle the carrots
In a saucepan, combine the vinegar, water, sugar and the remaining 1/2 teaspoon salt. Bring to a boil and whisk until the sugar dissolves, then remove from heat. Put the shredded carrots in a bowl, pour the hot vinegar mixture over them, and refrigerate 8 hours or overnight.
- 3
Grill the chicken
Drain the chicken and discard the marinade. Grill on an oiled rack over medium heat (or broil 4 inches from the heat) until a thermometer reads 170 degrees F, about 6-8 minutes per side. Let rest a few minutes, then slice into strips.
- 4
Build the wraps
Divide the chicken among the Bibb lettuce leaves. Top with the pickled carrots, thinly sliced green onions and cilantro. Sprinkle with coconut if using.
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Five-Spice Chicken Lettuce Wraps
Created by: MacroMeals
Ingredients
- 3 tbsp soy sauce
- 4 garlic cloves
- 1 tbsp brown sugar
- 2 tsp Chinese five-spice powder
- 1 tsp salt
- 2 lb boneless skinless chicken thighs
- 1/2 cup white vinegar
- 1/4 cup water
- 1 tbsp sugar
- 2 carrots
- 12 Bibb lettuce leaves
- 1/4 cup green onions
- 2 tbsp cilantro
- sweetened shredded coconut
Instructions
- Marinate the chickenCombine the soy sauce, crushed garlic, brown sugar, five-spice powder and 1/2 teaspoon of the salt. Add the chicken thighs and coat thoroughly. Cover and refrigerate 8 hours or overnight.
- Quick-pickle the carrotsIn a saucepan, combine the vinegar, water, sugar and the remaining 1/2 teaspoon salt. Bring to a boil and whisk until the sugar dissolves, then remove from heat. Put the shredded carrots in a bowl, pour the hot vinegar mixture over them, and refrigerate 8 hours or overnight.
- Grill the chickenDrain the chicken and discard the marinade. Grill on an oiled rack over medium heat (or broil 4 inches from the heat) until a thermometer reads 170 degrees F, about 6-8 minutes per side. Let rest a few minutes, then slice into strips.
- Build the wrapsDivide the chicken among the Bibb lettuce leaves. Top with the pickled carrots, thinly sliced green onions and cilantro. Sprinkle with coconut if using.