Hot summer days.You do not feel really hungry but something small and fast to eat would be nice? Well this is the recipe for that!
This dish has become one our family’s favourite lunch dishes. It it also great for Picnics or for kids parties. Kids love to eat with their fingers and with this one it is allowed 😉
0,5 dl low-sodium soy sauce
2 tablespoons honey
1 tablespoon finely grated fresh ginger
2 garlic cloves, minced
(1 teaspoon Asian chili-garlic sauce)
1 teaspoon Asian sesame oil
Salt and freshly ground pepper
1,5 kg skinless, boneless chicken thighs, trimmed of visible fat
Vegetable oil, for brushing
1 head green leaf lettuce, separated into leaves
1 small cucumber, peeled and cut into 2-inch matchsticks
3 scallions, cut into 2-inch matchsticks
Lime wedges, for serving
Cut the chicken in stripes.Mix the marinade: soy sauce,honey, minced garlic cloves,sesame oil and chili sauce.(Since I am cooking for the Kiddo too, I am leaving chili sauce out and serving the chicken with spicy asian chili sauce and some fresh chilies from my own garden.) Put the cut chicken stripes in the marinade and let is sit at least two hours.Over night is better
Thread spiced chicken pieces on skewers. Metal or bamboo.
I like to add as little extra some toasted sesame seeds after I am done with grilling on the chicken… Gives it nice flavour and bit crunch.
Grill the chicken over a hot fire, turning occasionally, until golden and almost cooked through, about 10 minutes. Transfer the chicken to a work surface and let stand for 5 minutes.Arrange the chicken skewers and lettuce on a platter.Sprinkle some toasted sesame seeds on chicken. Allow guests to make their own wraps by brushing a small amount of Hoisin sauce on a lettuce leaf, topping it with cucumber, scallions, chicken and a squeeze of lime and rolling it up.