Ingredients
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Hoisin sauce
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1/4 cup low-sodium soy sauce
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2 tablespoons honey
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1 tablespoon finely grated fresh ginger
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2 garlic cloves, minced
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1 teaspoon chili-garlic sauce
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1 teaspoon sesame oil
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Salt and freshly ground pepper
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3 pounds skinless, boneless chicken thighs, trimmed of visible fat
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Vegetable oil, for brushing
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1 head green leaf lettuce, separated into leaves
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1 small cucumber, peeled and cut into 2-inch matchsticks
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3 scallions, cut into 2-inch matchsticks
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Lime wedges, for serving
Directions
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Light a grill. In a medium bowl, combine 1/4 cup of hoisin sauce with the soy sauce, honey, grated ginger, minced garlic, chili-garlic sauce and sesame oil. Season the barbecue sauce with salt and pepper.
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Brush the chicken lightly with vegetable oil and season with salt and pepper. Grill the chicken over a hot fire, turning occasionally, until golden and almost cooked through, about 10 minutes. Brush with the barbecue sauce and grill, turning and brushing, until golden brown, about 3 minutes longer. Transfer the chicken to a work surface and let stand for 5 minutes, then cut it into 1/2-inch strips.
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Arrange the chicken and lettuce on a platter. Allow guests to make their own wraps by brushing a small amount of hoisin sauce on a lettuce leaf, topping it with cucumber, scallions, chicken and a squeeze of lime and rolling it up.
Suggested Pairing
A full-bodied but not-too-intense red will best highlight the dark chicken meat and the sweet, deep soy sauce. Look for a Malbec from Argentina.