Grilled Asian Chicken Salad in Lettuce Cups


Chicken & Marinade

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup soy sauce
  • ½ tsp crushed red pepper flakes
  • 2 tbsp cilantro, chopped
  • 2 tbsp parsley, chopped
  • 2 tbsp light brown sugar
  • 1 tbsp (about 1") ginger, grated or finely-chopped
  • 1 tbsp (about 1 clove) garlic, grated or finely-chopped


  • 1 carrot, julienned
  • 1 red pepper, julienned
  • 2 scallions (green onions), finely chopped
  • 3 tbsp cilantro, chopped
  • 1 tbsp ginger, grated or finely chopped
  • 2 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 2 heads Boston or Bibb lettuce, leaves separated & cleaned


  1. Place ingredients in a large plastic freezer bag and mix to coat chicken well
    Seal and refrigerate at least 4 hours (or overnight; also can be frozen 3-4 weeks)
  2. Remove from fridge and let come to room temperature (about 20 minutes) before cooking
  3. Prepare grill to medium-high heat. Remove chicken thighs from marinade and shake off excess
  4. Grill thighs about 3 minutes per side. Remove to a plate to cool to room temperature
  5. Roughly chop the chicken and place in medium bowl

Make Salad & Assemble Dish

  1. Add all salad ingredients to the chicken except the lettuce and mix gently to combine
  2. Spoon a few tablespoons of the chicken mixture into the center of each of the leaves and place on a platter to serve