Grilled Chicken Lettuce Wraps (THROWBACK) | Grill It! with Bobby Flay | Food Network

You ready? Let's grill it. So what are you going to make today? I'm going to be making some chicken that's marinated in a teriyaki sauce. We're going to grill that, wrap it in some lettuce with some miso sauce, and cucumbers. I've got the chicken in the bag here marinating. I added about a quarter cup of water, a tablespoon of mirin, a tablespoon of soy sauce, a clove of garlic, and a tablespoon of brown sugar. Threw my chicken thighs in here. They're chicken thighs with skin on, so the skin just keeps that chicken moist and basted so it doesn't get dried out. And we're going to let that sit for a little while. So I've got a mandolin here and seedless cucumber, and I'm going to go ahead and get this sliced up really thin. You could do this with a knife, but it's a lot faster with a mandolin. What's the cucumber going to be for? We're going to be making some quick pickled cucumbers. Nice. So we want to get these sliced up nice and thin, and then we're just going to take about a teaspoon of salt and throw it on our cucumbers. Give it a little bit of a toss to get them nice and coated, and we want to let this sit for about 20 minutes so that we can draw some of the water out. Next we're going to make our sauce for the lettuce wrap. Add about two tablespoons of sesame seeds that have been toasted, throw it in the spice grinder. And you don't want to turn it into a paste, so you just want to get it a little bit chopped up. To that, we're going to add about two tablespoons of miso. So to this, we are going to add about a tablespoon of yuzu juice, a little bit of water. So make sure that's nice and combined. So I put my chicken on the grill, kind of in the middle part. It's pretty thin, so it'll cook quickly, and we want to get the skin nice and crispy. So we're going to go ahead and make our quick pickled cucumbers now. So these have been sitting here about 20 minutes, and we're going to go ahead and just grab a handful, and we're going to give this a good squeeze. Now the harder you squeeze them, the more water you're going to get out, and the more crispy that these cucumbers are going to be. Let's see what you've got going over here. Alright. Oh, really beautiful. Great color on those. And the teriyaki, is there anything sweet in there, because it looks like something's caramelized on the outside of the cheese. There is. There's brown sugar and mirin. Perfect. Alright. It just gives it such a beautiful color. Yep. You get that nice glaze going on. And teriyaki, the teri and teriyaki actually means shine. Oh, really? It's like a silky shellac. And so you want to get it that nice lacquered coating on the outside. Nice. And you've got the whole direct, indirect heat going. Exactly. You've got some grilling skills, my friend. I like it. Thank you, Bobby. I think our chicken's ready to go, so let me get this off the grill. That chicken looks so appetizing. I mean, it's just, you were talking about that sort of lacquered look, I mean, it looks tremendous. We want to let this rest a little bit before we cut it up, so all our good juices don't leak out. The chicken's been resting for a while. It's still nice and juicy. I've chopped it up here, and we're going to go ahead and assemble our lettuce wraps. You're just teasing me, Mark. You're just teasing me. So we just want to take a little bit of chicken, not too much, some of our cucumbers that we squeezed earlier. They're nice and crispy, and we're going to add a little bit of our miso sauce to it. And you can also have your guests put these together. All right, everybody, here it is. The moment I've been waiting for all day. We've got our teriyaki chicken, our miso, sesame yuzu sauce. Fantastic. Well worth the wait. Really delicious. It's got a lot of freshness to it from the greens, but also a great crunch from the cucumbers. I love the contrast of texture.