GRILLED CHICKEN LETTUCE CUPS WITH FRESH HERBS & CHILES
6 chicken thighs (skin-on, boneless, pounded 1/4-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)
1/4 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)
Preheat grill or grill pan over medium-high heat. Season chicken on all sides with salt and pepper and drizzle with olive oil. Place chicken skin-side-down on the grill. Cook, without moving until charred, about 3-4 minutes. Flip and cook for 2-3 more minutes on the other side. Remove chicken to a cutting board to rest for 5 minutes. Once the chicken is cool enough to handle, thinly slice.
To a large mixing bowl, add the sliced chicken, garlic, ginger, lemongrass, scallions, red onion, cilantro, mint, lemon grass, chili, lime juice, rice wine vinegar, honey, salt and pepper.
To serve, fill a lettuce cup with a couple tablespoons of rice and top with chicken salad.