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1
Combine the water, soy sauce, brown sugar, mirin and garlic to a 1 gallon freezer bag and shake to mix well.
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2
Add the chicken, then seal the bag, pressing out as much air as you can.
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3
Let the chicken marinate for at least 1 hour, or preferably overnight in the refrigerator.
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4
While the chicken marinates, put the cucumbers in a bowl and sprinkle with the salt.
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5
Toss to coat evenly and let it stand for 30 minutes.
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6
When the cucumbers have started turning translucent, grab use your hands to squeeze out as much water as possible.
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7
The more water you squeeze out, the crunchier the pickles will be.
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8
To make the sauce, add the miso, ground sesame seeds, yuzu juice, and water to a bowl and whisk to combine.
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9
Remove the chicken from the marinade and discard the marinade.
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10
Get a charcoal grill going and grill the chicken, skin side down, until the skin is golden brown and crisp.
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11
If the chicken starts burning, move it over to the cooler side of the grill.
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12
Flip the chicken over and continue grilling until the chicken is cooked through (165 degrees F on an instant-read thermometer).
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13
Transfer the chicken to a cutting board and chop it into chunks.
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14
To make the lettuce wraps, have each person grab a leaf of lettuce and add a spoonful of grilled chicken.
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15
Top with some pickled cucumbers and drizzle with a little sesame miso sauce.
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16
Wrap and enjoy!
