Asian Tacos: Grilled Chicken Wrapped with Mint and Lettuce
2 whole boneless skinless chicken breasts (4 halves)
Marinade and Dressing:
- ¼ cup canola oil
- ¼ cup toasted sesame seed oil
- ⅛ cup unsweetened rice vinegar
- 1 tablespoon chili garlic sauce (Sriracha)
- 2 tablespoons low-sodium soy sauce
- Pinch of sea salt
- Zest of one orange
- 3-5 cloves garlic, grated (or more to taste)
- 1 one-inch knob of fresh ginger, grated (or more to taste)
- Bunch of fresh mint, cleaned
- Head of Boston lettuce, washed, separated and dried
- Large bean sprouts, cleaned (optional)
- Lime, cut into wedges
Grilling Method: Direct/Medium Heat
Combine canola oil, sesame oil, rice vinegar, chili garlic sauce, soy sauce, a pinch of salt, zest, garlic and ginger. Mix well and reserve 1/3 of the mixture. Add chicken to the remaining marinade, making sure all surfaces are coated. Cover and marinate in the refrigerator for 30 minutes to 1 hour, turning occasionally to coat all sides.
When ready to grill, remove from marinade and discard marinade. Place chicken breasts directly on the cooking grate. Grill for 10-15 minutes, turning once halfway through the cooking time or until chicken is completely cooked through. When chicken is done, remove from grill and drizzle with a little of the remaining marinade. Let sit for 5 minutes.
Meanwhile, arrange the mint, lettuce leaves, bean sprouts and lime wedges buffet-style on one or several platters. Slice the chicken on the diagonal and add the chicken slices to the platter. Place the reserved marinade in a bowl and serve on the side as a dressing. To make the taco: open a lettuce leaf, add a few pieces of chicken, a sprig of mint, a few bean sprouts and a squirt of lime; roll the lettuce to enclose the fillings. Pass the platter and let everyone make there own tacos. Serve with lots of napkins and cold beer.