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Grilled Chicken Lettuce Wraps with Carrot, Cucumber and Mango Slaw

  • Author: Taming of the Spoon
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x



For the chicken

  • 1/4 cup fresh lime juice
  • 3 tablespoons soy sauce
  • 2 tablespoons packed brown sugar (light or dark)
  • 1 tablespoon fish sauce
  • 1 tablespoon Sriracha hot sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon minced cilantro
  • 1 tablespoon minced green onions
  • 6 skin-on, boneless chicken thighs
  • Kosher salt
  • Black Pepper

For the slaw

  • 1/2 cup unseasoned rice vinegar
  • 1/2 cup granulated sugar
  • Pinch of kosher salt
  • 1 1/2 cups julienned carrot
  • 1 1/2 cups peeled, seeded and julienned cucumber
  • Fresh cilantro leaves, torn
  • Fresh mint leaves, torn
  • 1 Fresno chile, halved, seeded and very thinly sliced
  • 1 large mango, peeled, seeded, and cut into thin strips
  • Lettuce leaves, for serving
  • Fresh lime wedges, for serving


For the chicken

  1. In a large bowl, whisk together the lime juice, soy sauce, brown sugar, fish sauce, Sriracha, garlic, cilantro, and green onions. Add the chicken to the marinade and turn to coat. Also, coat the chicken under the skin by gently loosening the skin from the thighs with your fingers and allowing the marinade to flow under the skin. Cover and refrigerate for 3 hours.
  2. Prepare grill for medium-high heat. Remove chicken from the marinade and season chicken with salt and pepper. Discard the marinade. Grill the chicken, turning occasionally, until the skin is crispy and the chicken is cooked through, about 15 minutes. Transfer the chicken to a cutting board and let rest for 5 minutes.

For the slaw

  1. Whisk together rice vinegar, sugar, and salt in a small bowl. Add carrots and cucumbers and toss until combined. Let stand at room temperature for 10-15 minutes, stirring occasionally. Drain the carrots and cucumbers. Stir in the cilantro, mint leaves, and Fresno chile. Add the mango strips and gently toss together.

For serving

  1. Slice the chicken and serve in the lettuce leaves, topped with the slaw. Add squeeze of lime juice, if desired.


Recipe adapted from Food and Wine, June 2016.