Try this very light and refreshing Asian Taco of grilled chicken wrapped in Boston lettuce and fresh mint leaves. It’s just the thing to get you back to your fighting weight before the next big cookout! More importantly, it is delicious and easy to make!
Speaking of which, why not give your favorite griller a copy of my first cookbook, ”Taming the Flame.” And, if you buy the book, I will personalize a bookplate just for you or for your favorite recipient. Buy the book here and send me an e-mail with all the details for the bookplate—and don’t forget your mailing address!
Asian Tacos: Grilled Chicken Wrapped in Boston Lettuce and Mint
This recipe can be easily doubled or tripled to feed a crowd! Prepare everything in advance and grill the chicken just before serving. The flavors and presentation are so sophisticated that no one will believe how quick and easy it is to make…we’ll let that be our little secret!
Grilling Method: Direct/medium heat
2 boneless skinless chicken breasts
Marinade and Dressing:
¼ cup olive or canola oil
¼ cup toasted sesame seed oil
⅛ cup unsweetened rice vinegar
1 tablespoon chili garlic sauce (Sirracha)
2 tablespoons low-sodium soy sauce
Pinch of sea salt
Zest of one orange
3-5 cloves garlic, grated (or more to taste)
1 one-inch knob of fresh ginger, grated (or more to taste)
Bunch of fresh mint, cleaned
Head of Boston lettuce, washed, separated and dried
Large bean sprouts, cleaned (optional)
Lime, cut into wedges
Combine canola or olive oil, sesame oil, rice vinegar, chili garlic sauce, soy sauce, a pinch of salt, zest, garlic and ginger. Mix well and reserve 1/3 of the mixture. Add chicken to the remaining marinade, making sure all surfaces are coated. Cover and marinate in the refrigerator for 30 minutes to 1 hour, turning occasionally to coat all sides.
When ready to grill, remove from marinade and discard marinade. Place chicken directly on the cooking grates. Grill for about 10 minutes or until chicken is completely cooked through, turning once halfway through the cooking time. When chicken is done, remove from grill and drizzle with a little of the remaining marinade. Let sit for 5 minutes.
Meanwhile, arrange the mint, lettuce leaves, bean sprouts and lime wedges buffet-style on one or several platters. Thinly slice the chicken on the diagonal and add the chicken slices to the platter. Place the reserved marinade in a bowl and serve on the side as a dressing.
To make the taco: open a lettuce leaf, add a few pieces of chicken, a sprig of mint, a few bean sprouts and a squirt of lime; roll the lettuce to enclose the fillings. Pass the platter and let everyone make there own tacos. Serve with lots of napkins and cold beer.