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Grilled Chicken Lettuce Wraps (THROWBACK) | Grill It! with Bobby Flay | Food Network
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A teriyaki glaze adds shine to these tasty grilled chicken lettuce wraps!
#BobbyFlay #GrillItWithBobbyFlay #FoodNetwork #GrilledChicken #LettuceWraps
Fans of Bobby Flay stop him at every corner, begging for a chance to cook with the chef – and now they can. Thirteen lucky Food Network viewers, all known for their own grill mastery, have been chosen to cook alongside the grilling guru himself in Grill It! with Bobby Flay. In each episode, the guest griller's best recipe is the food of the day. The twist is that Chef Flay has no clue about the food of choice until the guest arrives, so he has to whip up his own recipe on the fly. It isn't about the competition; it's about the opportunity of a lifetime – to grill it with one of the best pit masters around
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Grilled Chicken Lettuce Wraps with Sesame Miso Sauce
RECIPE COURTESY OF MARC MATSUMOTO
Level: Easy
Total: 1 hr 25 min
Prep: 15 min
Inactive: 1 hr
Cook: 10 min
Yield: 8 to 10 lettuce wraps
Ingredients
1 head Boston lettuce, leaves washed and dried
Grilled chicken:
1/4 cup water
1 tablespoon soy sauce
1 tablespoon dark brown sugar
1 tablespoon mirin
1 clove garlic, grated
4 to 6 boneless skin-on chicken thighs (about 1 pound)
Quick pickles:
1 large seedless cucumber, sliced very thin (1/16-inch)
1 teaspoon salt
Sesame miso sauce:
2 tablespoons miso
2 tablespoons toasted sesame seeds, ground
1 tablespoon yuzu or lemon juice
1 tablespoon water
Directions
Combine the water, soy sauce, brown sugar, mirin and garlic to a 1 gallon freezer bag and shake to mix well. Add the chicken, then seal the bag, pressing out as much air as you can. Let the chicken marinate for at least 1 hour, or preferably overnight in the refrigerator.
While the chicken marinates, put the cucumbers in a bowl and sprinkle with the salt. Toss to coat evenly and let it stand for 30 minutes. When the cucumbers have started turning translucent, grab use your hands to squeeze out as much water as possible. The more water you squeeze out, the crunchier the pickles will be.
To make the sauce, add the miso, ground sesame seeds, yuzu juice, and water to a bowl and whisk to combine.
Remove the chicken from the marinade and discard the marinade. Get a charcoal grill going and grill the chicken, skin side down, until the skin is golden brown and crisp. If the chicken starts burning, move it over to the cooler side of the grill. Flip the chicken over and continue grilling until the chicken is cooked through (165 degrees F on an instant-read thermometer). Transfer the chicken to a cutting board and chop it into chunks.
To make the lettuce wraps, have each person grab a leaf of lettuce and add a spoonful of grilled chicken. Top with some pickled cucumbers and drizzle with a little sesame miso sauce. Wrap and enjoy!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
Grilled Chicken Lettuce Wraps (THROWBACK) | Grill It! with Bobby Flay | Food Network
#BobbyFlay #GrillItWithBobbyFlay #FoodNetwork #GrilledChicken #LettuceWraps
Fans of Bobby Flay stop him at every corner, begging for a chance to cook with the chef – and now they can. Thirteen lucky Food Network viewers, all known for their own grill mastery, have been chosen to cook alongside the grilling guru himself in Grill It! with Bobby Flay. In each episode, the guest griller's best recipe is the food of the day. The twist is that Chef Flay has no clue about the food of choice until the guest arrives, so he has to whip up his own recipe on the fly. It isn't about the competition; it's about the opportunity of a lifetime – to grill it with one of the best pit masters around
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Grilled Chicken Lettuce Wraps with Sesame Miso Sauce
RECIPE COURTESY OF MARC MATSUMOTO
Level: Easy
Total: 1 hr 25 min
Prep: 15 min
Inactive: 1 hr
Cook: 10 min
Yield: 8 to 10 lettuce wraps
Ingredients
1 head Boston lettuce, leaves washed and dried
Grilled chicken:
1/4 cup water
1 tablespoon soy sauce
1 tablespoon dark brown sugar
1 tablespoon mirin
1 clove garlic, grated
4 to 6 boneless skin-on chicken thighs (about 1 pound)
Quick pickles:
1 large seedless cucumber, sliced very thin (1/16-inch)
1 teaspoon salt
Sesame miso sauce:
2 tablespoons miso
2 tablespoons toasted sesame seeds, ground
1 tablespoon yuzu or lemon juice
1 tablespoon water
Directions
Combine the water, soy sauce, brown sugar, mirin and garlic to a 1 gallon freezer bag and shake to mix well. Add the chicken, then seal the bag, pressing out as much air as you can. Let the chicken marinate for at least 1 hour, or preferably overnight in the refrigerator.
While the chicken marinates, put the cucumbers in a bowl and sprinkle with the salt. Toss to coat evenly and let it stand for 30 minutes. When the cucumbers have started turning translucent, grab use your hands to squeeze out as much water as possible. The more water you squeeze out, the crunchier the pickles will be.
To make the sauce, add the miso, ground sesame seeds, yuzu juice, and water to a bowl and whisk to combine.
Remove the chicken from the marinade and discard the marinade. Get a charcoal grill going and grill the chicken, skin side down, until the skin is golden brown and crisp. If the chicken starts burning, move it over to the cooler side of the grill. Flip the chicken over and continue grilling until the chicken is cooked through (165 degrees F on an instant-read thermometer). Transfer the chicken to a cutting board and chop it into chunks.
To make the lettuce wraps, have each person grab a leaf of lettuce and add a spoonful of grilled chicken. Top with some pickled cucumbers and drizzle with a little sesame miso sauce. Wrap and enjoy!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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