The lettuce was ready. The veggie toppings were too. But this Korean BBQ Chicken never made it onto the wrap. Mark started tasting, then eating. Lunch was late as usual on photo shoot days, so I joined in the feast too. Once the sticky, tantalizingly sweet & savory glaze was on my fingers, there was no turning back. The grilled chicken was gone, and the lens cap was still on.
Oh well, there was always tomorrow. So on the next day, shortly after a big breakfast, I made the same lunch again, but this time, yummy Korean-style BBQ chicken wrapped in fresh butter lettuce leaves.
Whether you eat ’em as is, in lettuce wraps, in flat bread, or with a side of rice, this delicious Korean-style BBQ chicken is a fun meal for the family or for a small get-together on a summer evening. Or to enjoy all to yourself if you're on a low carb or paelo diet.
To prepare, it’s an easy marinade made with our spicy, garlicky Korean BBQ Blend, fresh lemon juice, honey and/or maple syrup, and finally, a few essential Asian sauces – soy sauce, mirin (or rice wine), and toasted sesame oil.
Fire up the grill, and as the chicken cooks, baste with the leftover marinade. Or for extra sweetness, baste with more honey or maple syrup (I used a mix of the two).
Once the chicken is hot off the grill, let it rest for a few minutes. Then slice the grilled chicken into large, bite-sized pieces, and place over lettuce wraps.
Before you dig in, add a few veggie toppings on these Korean BBQ Chicken Lettuce Wraps. Try kimchi, spring onions, lightly pickled cucumbers, shredded carrots, and daikon. If you need more substance, serve the wraps with a side of steamed Jasmine rice.
And on these hot days of summer, enjoy it with a cold lemonade, beer, or iced tea.
Korean BBQ Chicken Lettuce Wraps
by Season with Spice
Serves 4-5
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
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
Suggestions for toppings and sides:
Scallions, fresh or grilled
Shredded carrots or daikon
Kimchi
Quick pickled cucumber slices
Steamed rice
Method:
1. In a small bowl, whisk together Korean BBQ Blend, soy sauce, honey/maple syrup, mirin/rice wine, toasted sesame oil, and fresh lemon juice.
2. 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.
3. 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.
4. 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).
by Season with Spice
Serves 4-5
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
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
Suggestions for toppings and sides:
Scallions, fresh or grilled
Shredded carrots or daikon
Kimchi
Quick pickled cucumber slices
Steamed rice
Method:
1. In a small bowl, whisk together Korean BBQ Blend, soy sauce, honey/maple syrup, mirin/rice wine, toasted sesame oil, and fresh lemon juice.
2. 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.
3. 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.
4. 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).
