Paleo Char Siu Chicken Lettuce Wraps

Ingredients

• about 680 g Chicken Thighs
• 1/4 cup Coconut Aminos
• 2 tbsp Honey
• 1 tbsp Rice Vinegar
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tsp Five-Spice Powder
• 1/4 tsp Red Food Coloring (Optional)
• 1 head Butter Lettuce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, whisk together the 1/4 cup coconut aminos, 2 tablespoons honey, 1 tablespoon rice vinegar, 2 cloves of minced garlic, 1 teaspoon grated ginger, and 1 teaspoon five-spice powder. If using, stir in the 1/4 teaspoon red food coloring until evenly combined.
2. 2Add the about 680 g chicken thighs to the bowl with the marinade. Turn the chicken to coat all sides. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
3. 3Preheat your grill to medium-high heat. For gas grills, this is typically around 204.4-232.2°C (200-230°C). For charcoal grills, aim for coals that are glowing red with some ash, about 7.62-10.16 cm from the cooking grate.
4. 4Remove the chicken thighs from the marinade, letting any excess drip off. Place the chicken on the preheated grill. Grill for 6-8 minutes per side, or until the chicken is cooked through and has an internal temperature of 74°C. The chicken should have nice grill marks and be slightly charred in places.
5. 5Transfer the grilled chicken to a clean cutting board. Let the chicken rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist.
6. 6Slice the rested chicken thighs into bite-sized pieces. Separate the leaves from the 1 head of butter lettuce to form cups.
7. 7Arrange the sliced Char Siu chicken in the butter lettuce cups and serve immediately.

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