So, lately, I have been buying chicken thighs because they are boneless and usually at a good price. I made this recipe a few weeks ago, but I think I will have to make it again soon. It’s totally doable with a grill pan if you live in an apartment and don’t have access to a bbq. You just want to make sure your grill pan is very hot.
Sublime Grilled Chicken and Zucchini in Lettuce Wraps
Adapted from “Into the Vietnamese Kitchen” by Andrea Nguyen via inspiration from Kim’s Mighty Appetite.
1/4 teaspoon granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons black pepper
1 tablespoon fish sauce
1 tablespoon fresh lime juice
2 tablespoons Canola or other neutral oil
1 pound chicken thighs (CGL Note: I got boneless and skinless, but that’s not a requirement)
2 zucchinis, sliced lengthwise into slices about 1/4 inch thick
4-6 lettuce leaves (I used a nice red lettuce, but any lettuce works)
In a bowl large enough to accommodate the chicken, combine all ingredients except the chicken and the zucchini and mix well. Split marinade into two bowls. Add chicken to one bowl and use your fingers to massage marinade into the meat, distributing the seasonings as evenly as possible. Place zucchini in a shallow dish and pour remaining half of the marinade on the zucchini. Marinate at room temperature for at least 30 minutes, or cover with plastic wrap and refrigerate for 2 hours.
Prepare a medium-hot charcoal fire or preheat a gas grill to medium.This is where I preheated my grill pan until it was screaming hot. Place chicken on grill rack and cook, turning every five minutes, until browned on both sides, with clear juices. If necessary, transfer meat to a 400-degree oven to finish cooking. You are looking for an internal temperature of approximately 165 degrees. Grill the zucchini to desired doneness (I like mine really grilled).
Wrap chicken and zucchini in lettuce leaves (the picture above was taken right before the final wrapping).
Picture by City Girl