Description

Craving a vibrant, low-carb dish bursting with Thai-inspired flavors? These Grilled Thai Chicken Lettuce Wraps are your perfect choice! Featuring tender chicken thighs coated in a sweet-spicy sauce with chili, soy, ginger, and lemongrass, served in crisp butter lettuce with crunchy peanuts, fresh herbs, and a squeeze of lime, this dish is a delightful blend of savory, sweet, and tangy notes

Ingredients

Here’s what you need to make Grilled Thai Chicken Lettuce Wraps. Each ingredient adds to the savory, spicy, and fresh magic.

Boneless, Skinless Chicken Thighs (1½ lb/680g, cut into 1-inch pieces): Provide juicy, flavorful protein.
Kosher Salt and Black Pepper (to taste): Enhance flavor balance.
Sweet Chili Sauce (⅓ cup/75ml, e.g., Mae Ploy or Thai Kitchen): Adds sweet-spicy depth.
Soy Sauce (3 Tbsp, preferably low-sodium): Brings savory umami.
Garlic Cloves (4, minced): Offers bold, aromatic flavor.
Fresh Ginger (1 Tbsp, grated): Adds warm, zesty kick.
Lemongrass (1 Tbsp, minced): Infuses bright, citrusy notes.
Fish Sauce (2 Tbsp, optional): Enhances savory, umami depth.
Sriracha (1 Tbsp, or more to taste): Provides adjustable heat.
Sesame Oil (2 Tbsp): Adds nutty, rich flavor for cooking.
Scallions (2, sliced): Bring mild, oniony crunch.
Butter Lettuce Leaves (for serving): Offer crisp, sturdy wraps.
Toasted Peanuts (¼ cup/40g, chopped): Add crunchy, nutty texture.
Fresh Cilantro Leaves, Thai Basil Leaves, and Lime Wedges (for serving): Infuse vibrant, fresh flavor.

Substitutions and Variations

Chicken Thighs: Swap with chicken breast, shrimp, or tofu for vegetarian (cook tofu 6–8 minutes).
Sweet Chili Sauce: Use sugar-free chili sauce for keto (~2–3g net carbs per serving).
Soy Sauce: Replace with tamari or coconut aminos for gluten-free or keto.
Fish Sauce: Omit or use vegan fish sauce for vegetarian/vegan.
Butter Lettuce: Swap with romaine, iceberg, or cabbage leaves.
Peanuts: Use cashews, almonds, or omit for nut-free.
Keto Adjustment: Use sugar-free chili sauce, coconut aminos, and reduce scallions (~2–3g net carbs per serving).
Gluten-Free Version: Use tamari or coconut aminos; ensure chili sauce and fish sauce are gluten-free.
Vegan Version: Swap chicken with tofu and fish sauce with vegan fish sauce or soy sauce.
Spicy Version: Increase sriracha to 2 Tbsp or add a sliced Thai chili.

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Instructions

Step 1: Prepare the Chicken and Sauce

Season 1½ lb chicken thigh pieces generously with kosher salt and black pepper.
In a small bowl, combine ⅓ cup sweet chili sauce, 3 Tbsp soy sauce, 4 minced garlic cloves, 1 Tbsp grated ginger, 1 Tbsp minced lemongrass, 2 Tbsp fish sauce (if using), and 1 Tbsp sriracha. Stir well.

Tip: Mince garlic and lemongrass finely for even flavor; taste sauce and adjust sriracha for heat.

Step 2: Cook the Chicken

Heat 2 Tbsp sesame oil in a large skillet over medium-high heat.
Add chicken pieces and cook until well-seared and cooked through (165°F internally), about 8–10 minutes, stirring occasionally.

Tip: Cut chicken into uniform pieces for even cooking; avoid overcrowding the skillet.

Step 3: Add the Sauce

Reduce heat to low and pour the prepared sauce over the chicken.
Stir to coat, then add 2 sliced scallions.
Cook until scallions wilt and sauce thickens slightly, about 3 minutes.

Tip: Stir frequently to coat chicken evenly; don’t overcook to keep sauce vibrant.

Step 4: Assemble and Serve

Spoon ~¼ cup chicken mixture into each butter lettuce leaf.
Top with chopped toasted peanuts, fresh cilantro leaves, and Thai basil leaves.
Serve with lime wedges for squeezing.

Tip: Use sturdy lettuce leaves for easy wrapping; offer extra sauce on the side for dipping.