Grilled Chicken Lettuce Cups with Fresh Herbs & Chiles Recipe by Clinton Kelly

abc.go.com

Jenny C

subheading: GRILLED CHICKEN LETTUCE CUPS WITH FRESH HERBS & CHILES:

6 chicken thighs (skin-on, boneless, pounded ¼-inch thick)

2 tablespoons olive oil

1 clove garlic (minced or finely grated)

1 (2-inch) piece ginger (minced, about 2 tablespoons)

1 (2-inch) piece lemongrass (minced, about 2 tablespoons)

¼ cup scallions (thinly sliced)

2 tablespoons red onion (finely chopped)

1 cup cilantro (whole leaves)

1 cup mint (whole leaves)

1 serrano chili (thinly sliced)

1 lime (juice)

2 teaspoons rice wine vinegar

2 teaspoons honey

1 head Bibb lettuce (leaves cleaned and separated, to serve)

2 cups white jasmine rice (cooked, to serve)

salt and freshly ground black pepper (to taste)

Directions at abc.go.com

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