Soy-Ginger Chicken Rolled in Crisp Lettuce with Peanut Dipping Sauce

Source: Bobby Flay's Boy Gets Grill

The Glaze:
2 tablespoons peanut oil
1 (2-inch) piece fresh ginger, peeled and finely chopped
8 cloves garlic, finely chopped
1/4 cup soy sauce
3/4 cup honey
freshly ground black pepper

Heat oil in a saucepan over medium-high heat. Add the ginger and garlic and cook, stirring until just soft, about 5 minutes; do not brown. Stir in the soy sauce and honey and simmer for just a minute until the honey is melted. Turn off heat, let cook slightly, and season to taste with pepper.

For the sauce:
1 cup smooth natural peanut butter
1/2 cup water
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
2 cloves garlic, chopped
1 (1-inch) piece fresh ginger, peeled and chopped
2 tablespoons chopped roasted peanuts (I skipped this)

Combine the peanut butter, water, soy sauce, vinegar, sesame oil, garlic, and ginger in a food processor or blender and process until smooth. Serve the sauce at room temperature an in individual bowls for dipping, garnished with peanuts.

For the chicken:
8 skinless, boneless chicken thighs, cut in half
32 skewers
canola oil
salt and freshly ground black pepper
4 6-inch flour tortillas, stacked and wrapped in foil
fresh cilantro leaves
fresh mint leaves
Bibb or Boston lettuce leaves

Heat your grill to high.

To help the chicken stay flat while cooking, place two skewers next to each other, about 1/2 inch apart, and thread one piece of chicken lengthwise onto them. Repeat with remaining chicken and skewers. Brush the chicken with oil and season with salt and pepper.

Grill the chicken until browned and crusty, about 4 minutes. Turn the skewers over, and reduce the heat to medium or move to a cooler part of the grill. Cook, brushing often with the glaze, until just cooked through, about 4 minutes more.

While the chicken is cooking, place the foil-wrapped tortillas on the grill to heat through, about 5 minutes.

Remove the chicken to a platter. Serve on or off the skewers. To eat, roll two pieces of chicken with cilantro, mint, and lettuce in a tortilla and dip the rolls in the sauce.

I talked about this recipe HERE.