Sweet, sour and savory grilled chicken with crisp vegetables and crunchy chopped peanuts. This is basically a greatest hits list of all my favorite flavors! I could eat this everyday.
Tamarind is one of my new favorite ingredients. It has such a unique flavor. There is nothing else in the world that tastes quite like it. It’s sour and tangy, plus a little sweet and sometimes a bit floral. For ages, I had only ever heard about it being a main ingredient in padthai, but since I began making my own tamarind paste, I haven’t been able to stop finding delicious new ways to use it, like my Pineapple and Tamarind Curry Ketchup or my Tamarind and Lime Marinated Skirt Steak. You can find pre-made tamarind paste online or at an Asian market, but I will say, there’s nothing quite like making your own. It’s less expensive and you know exactly what has gone into it.
This marinade flavors as well as tenderizes the chicken breasts. I recommend letting the chicken marinate overnight for the very best results, but if you don’t have that kind of time, try to give it at least 4 hours.
Here’s what you need for the marinade:
Grate the garlic finely on a microplane then add it to a large bowl with the other marinade ingredients. Whisk it to combine then add the chicken breasts. Toss them to coat them very well in the marinade. Cover the bowl with plastic and place it in the fridge.
When it is time to grill, remove the chicken from the bowl and shake off any excess marinade. Grill the breasts on both sides on a well oiled, preheated grill until the internal temperature reaches 165 degrees. Allow the chicken to rest a few minutes before slicing to allow the juices to redistribute.
Here’s what I use to assemble the lettuce wraps:
I’m usually not a fan of iceberg lettuce. I make an exception for lettuce wraps. I’ve always had the most luck with iceberg in creating a sturdy vessel to hold all the fillings and sauce. Of course, if you are not a fan of iceberg, you could also use Bibb lettuce. The only downside to using Bibb is it makes smaller wraps.
Just pile all the veggies and chicken into the lettuce cups and drizzle with sauces, like my Awesome Peanut Sauce or Six Ingredient Sweet Chili Sauce.
If you don’t want to eat with your hands or don’t feel like making your dinner while trying to eat it (which I totally get,) Just pile the lettuce, veggies and chicken into a large bowl and drizzle with sauce for a delicious, crisp salad!
Tamarind Chicken Lettuce Wraps or Salad
Ingredients
- 1 1/2 pounds chicken breasts boneless/ skinless
For the Marinade
- 1/4 cup honey
- 1/4 cup tamarind paste
- 2 tbsp soy sauce
- 2 tsp fish sauce
- 1/2 tsp salt
- 2 tbsp fresh lime juice
- 1 clove garlic grated
For the Lettuce Wraps
- 1 head iceberg or Bibb lettuce leaves removed
- 2 carrots
- 1/2 cucumber julienned
- 1 red bell pepper
- 2 scallions sliced thin
- 1/4 cup peanuts chopped
- fresh cilantro
- fresh basil
- peanut sauce
- sweet chili sauce
Instructions
Marinate the Chicken
- Grate the fresh garlic into a large bowl, then add the honey, tamarind, lime juice, fish sauce, soy sauce and salt. Give it a good whisk.Add the chicken breasts to the bowl and toss to coat very well. Cover with plastic and place in the refrigerator to marinate for at least 4 hours, though overnight is best. Turn grill on to medium high heat and allow a few minutes to fully preheat, then oil the grates to prevent the chicken from sticking.Grill the chicken on both sides until the internal temperature reaches 165 degrees. Let it rest then slice it thin.
Make the Lettuce Wraps
- Assemble the lettuce wraps by piling and sliced chicken into the lettuce then drizzle with sweet chili or peanut sauce. Or if you prefer to enjoy as a salad, pile the chicken and veggies into a bowl and drizzle with the sauces.
Awesome Peanut Sauce
Ingredients
- 1/2 cup creamy peanut butter
- 2 tbsp rice vinegar
- 1 lime juiced
- 2 tsp chili paste or to taste
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp sesame oil
- 2 garlic cloves grated
- 1 tsp fresh ginger grated
- 1 tbsp honey
- 3 tbsp coconut milk
Instructions
- Whisk all the ingredients together until smooth. Adjust for flavor preferences if needed.
Six Ingredient Sweet Chili Sauce
Ingredients
- 1 cup coconut palm sugar
- 1/4 cup sambal oelek
- 1/2 cup rice vinegar
- 2 tbs soy sauce
- 1 cup water
- 2 tbs corn starch
Instructions
- Whisk together the sugar, sambal, vinegar, soy sauce and water in a small sauce pan. Bring the sauce to a simmer and continue to simmer for 5 minutes. Add a couple tablespoons of water to the cornstarch and mix well. Whisk the cornstarch slurry into the simmering sauce and continue to simmer for about another 5 minutes. The sauce will be reduced and thick and will continue to thicken as it cools.