Since moving into a new house last Fall, we finally have a decent backyard and outdoor space for grilling. Although we’ve owned a grill for years, our lack of a yard made it less appealing to cook and eat outside. Now, for the first time, we’re grilling and eating outside regularly and I love it! It’s wonderful to get away from the heat of a kitchen on a warm summer evening and enjoy the outdoors. The kids can play while we’re cooking and my husband and I can have an after dinner cup of coffee or drink while the kids are rolling around in the grass.
Now that we’re using the grill so often, I’ve been trying to come up with some healthier grilling options. Honestly, we tend to get stuck in the hotdog/hamburger rut. Chicken breasts are always an easy option but can get boring after awhile. These chicken lettuce wraps use a marinade loosely based on Korean barbecue seasonings (lots of sesame and garlic, with just a hint of sweet honey) to make grille chicken that is flavorful and interesting. I go easy on the chile sauce in this recipe because we usually have kids sharing with us, but this marinade is even better with a teaspoon or two of sriracha sauce for added heat. I’m always looking for ways to work extra veggies into the menu, so a kohlrabi and red cabbage slaw rounds off this meal and adds crunchy texture to the wraps.
- 4 boneless skinless chicken breast halves
- Kosher salt and freshly ground black pepper
- 3 Tablespoons sesame oil
- 1/4 cup low-sodium soy sauce
- 2 Tablespoons honey
- 3 garlic cloves, minced
- 1 Tablespoon Mirin
- 2 teaspoons chile garlic sauce
- 1 teaspoon powdered ginger
- 1 cup red cabbage, finely shredded
- 1 cup kohlrabi, peeled and cut into matchsticks
- 1 carrot, peeled and shredded
- 1/4 cup cilantro leaves, roughly chopped
- 1 Tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 Tablespoon soy sauce
- salt and pepper
- 1 Tablespoon sesame seeds
- 1 head butter lettuce, for serving
- Two hours before cooking the chicken: marinate the chicken. Pat the chicken dry and season with salt and pepper. Place in a ziplock bag or dish with a tight fitting lid. Whisk together the sesame oil, soy sauce, honey, garlic, mirin, chile sauce and ginger. Pour the marinade over the chicken and marinated for at least 2 hours, shaking or turning a couple of times.
- After chicken has marinated for a couple hours, preheat the grill to medium and oil the grates. Add the chicken and cook until cooked through, about 5 minutes per side. While the chicken cooks, toss the prepared vegetables together in a large bowl. Whisk together the vinegar, sesame oil, soy sauce, salt and pepper to taste. Pour the dressing over the slaw and toss to coat the vegetables. Sprinkle the sesame seeds over the slaw. Prepare the lettuce wraps by separating and washing the leaves of the butter lettuce and drying them on paper towels.
- Once the chicken is cooked through, remove it from the grill to a cutting board. Slice the chicken breasts into 1/2 inch thick slices and serve along with the slaw and butter lettuce leaves.