Sticky-sweet and smoky, this simple Hawaiian-style barbeque chicken will be your new go to summer griller, served in a crisp lettuce wrap with creamy avocado and a piquant pepper salsa for a fresh and balanced bite.
Ingredients
For the barbeque chicken:
- 2 pounds boneless skinless chicken thighs
- 8 garlic cloves, minced (about 2 tablespoons)
- 1 inch knob of fresh ginger, peeled and minced (about 3 tablespoons)
- 1 cup ketchup
- 3/4 cup brown sugar
- 1/2 cup gluten-free tamari
- 1/4 cup rice wine vinegar
For the red pepper Pico de Gallo:
- 1/2 red onion, diced and rinsed thoroughly in cold water until crisp
- 1 garlic clove, chopped
- 3 tablespoons white vinegar
- 3 tablespoons lime juice (about 1 lime)
- 1 1/2 teaspoon kosher salt
- 4 Roma tomatoes, roughly chopped
- 8 sweet Lana’i red peppers or red Fresno chiles, roughly chopped
- 1/4 cup cilantro leaves
To serve:
- 1 head butter leaf lettuce, core removed, leaves divided, washed and patted dry
- 1 avocado, sliced
Preparation
Step 1
In a blender or food processor combine garlic, ginger, ketchup, brown sugar, gluten-free tamari, rice wine vinegar, blend until smooth and reserve 1 cup of sauce for garnish. In a large mixing bowl combine the chicken and remaining sauce and stir to evenly coat then cover bowl with plastic wrap and refrigerate.
Step 2
Combine the red onion, garlic, white vinegar, lime juice, and kosher salt in a medium mixing bowl, stir thoroughly, and let marinate for 10 to 15 minutes.
Step 3
Meanwhile, preheat a well-oiled grill or cast-iron grill pan until hot. Grill chicken over medium-high heat for 4 to 6 minutes per side (or until thermometer reads 165°F).
Step 4
Combine the marinated onion mixture, Roma tomatoes, Lana’i or Fresno chiles, and cilantro in the bowl of a food processor and pulse to desired consistency. Taste and adjust seasoning as needed.
Step 5
Slice chicken into thin strips and serve in a butter lettuce wrap with avocado, red pepper Pico, and reserved sauce.
