Grilled Chicken Lettuce Wraps with Pickled Watermelon Rind Slaw Recipe

Name: Grilled Chicken Lettuce Wraps with Pickled Watermelon Rind Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unseasoned rice vinegar; 1 cup sugar; 1/2 cup water; 1 tablespoon kosher salt; One 1-inch slice of crystallized ginger; 1 star anise; 1/4 small watermelon, green skin and all but 1/4 inch of the red flesh removed, rind sliced 1 inch thick; 1/2 cup fresh lime juice (from 4 to 6 limes); 1/4 cup plus 2 tablespoons soy sauce; 3 tablespoons packed light brown sugar; 3 tablespoons Asian fish sauce; 2 tablespoons Sriracha; 2 tablespoons minced garlic; 1 tablespoon minced cilantro; 12 skin-on, boneless chicken thighs; Kosher salt; Pepper; 1 1/2 cups peeled, seeded and julienned cucumber; 1 cup julienned carrot; 1/2 cup cilantro leaves; 1/2 cup torn mint leaves; 1/4 cup fresh lime juice; 3 scallions, thinly sliced; 1 Fresno chilehalved, seeded and very thinly sliced; Lettuce leaves, for serving

Servings: persons

1 cup unseasoned rice vinegar
1 cup sugar
1/2 cup water
1 tablespoon kosher salt
One 1-inch slice of crystallized ginger
1 star anise
1/4 small watermelon, green skin and all but 1/4 inch of the red flesh removed, rind sliced 1 inch thick
1/2 cup fresh lime juice (from 4 to 6 limes)
1/4 cup plus 2 tablespoons soy sauce
3 tablespoons packed light brown sugar
3 tablespoons Asian fish sauce
2 tablespoons Sriracha
2 tablespoons minced garlic
1 tablespoon minced cilantro
12 skin-on, boneless chicken thighs
Kosher salt
Pepper
1 1/2 cups peeled, seeded and julienned cucumber
1 cup julienned carrot
1/2 cup cilantro leaves
1/2 cup torn mint leaves
1/4 cup fresh lime juice
3 scallions, thinly sliced
1 Fresno chilehalved, seeded and very thinly sliced
Lettuce leaves, for serving

1
Make the pickled watermelon rind In a medium saucepan, combine the vinegar, sugar, water, salt, ginger and star anise and bring to a boil over high heat.
2
Add the watermelon rind and boil for 1 minute, then transfer to a heatproof bowl.
3
Let cool, then refrigerate for 3 hours.
4
Drain well and julienne the pickled rind.
5
Meanwhile, prepare the chicken In a large bowl, whisk the lime juice with the soy sauce, brown sugar, fish sauce, Sriracha, garlic and cilantro.
6
Add the chicken to the marinade and turn to coat.
7
Cover and refrigerate for 3 hours.
8
Light a grill and oil the grate.
9
Remove the chicken from the marinade and season the thighs with salt and pepper.
10
Grill over moderate heat, turning occasionally, until the skin is crispy and the chicken is cooked through, about 15 minutes.
11
Transfer the chicken to a cutting board and let rest for 5 minutes.
12
Make the slaw In a large bowl, toss the julienned pickled watermelon rind with all of the ingredients except the lettuce leaves.
13
Slice the chicken and serve in the lettuce leaves, topped with the slaw.

857

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 cup unseasoned rice vinegar, 1 cup sugar, 1/2 cup water, 1 tablespoon kosher salt, and more.

Yes, Grilled Chicken Lettuce Wraps with Pickled Watermelon Rind Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chicken Lettuce Wraps with Pickled Watermelon Rind Slaw

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