Korean BBQ Chicken Lettuce Wraps
A delicious and healthy way to enjoy your favorite Korean dish! These chicken lettuce wraps are easy to make and perfect for a quick lunch or dinner.
Ingredients
- 2 lbs boneless skinless chicken thigh pieces – trim off excess fat
- Salt to season
- Toasted sesame seeds to garnish
- Large lettuce leaves for wraps
For the marinade:
- 1.5 tbsp of Season with Spice’s Korean BBQ Blend
- 3 tablespoons soy sauce or tamari I used low-sodium version
- 3-4 tablespoons honey/maple syrup I used 2 tbsp each
- 1 tablespoon mirin or rice wine
- 2 tablespoons toasted sesame oil
- 1 tablespoon fresh lemon juice
For toppings and sides:
- Scallions fresh or grilled
- Shredded carrots or daikon
- Kimchi
- Quick pickled cucumber slices
- Steamed rice
Instructions
- In a small bowl, whisk together Korean BBQ Blend, soy sauce, honey/maple syrup, mirin/rice wine, toasted sesame oil, and fresh lemon juice.
- Lightly season the chicken thighs with salt. Then coat evenly with the marinade. Let marinate for at least 30 minutes, or overnight in the refrigerator.
- When ready to cook, preheat grill on medium-high heat, then oil grates. Remove the chicken from the marinade (reserving the excess marinade), and place them on the grill.
- Grill for 3-4 minutes on each side until cooked through and slightly caramelized. Add in a little more honey/maple syrup to the leftover marinade, and then baste the chicken periodically while grilling.
- Once cooked, let the chicken rest for 2-3 minutes. Slice into large bite-sized pieces. Serve in lettuce wraps, sprinkle toasted sesame seeds and top with your choice of veggies (suggestions above).
Nutrition
Serving: 100gCalories: 424kcalCarbohydrates: 16gProtein: 52gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 143mgSodium: 898mgPotassium: 889mgFiber: 1gSugar: 14gVitamin A: 1IUVitamin C: 2mgCalcium: 15mgIron: 2mg
Tried this recipe?Let us know how it was!