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1
Heat a grill to medium high.
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2
In a small bowl, whisk the hoisin sauce, rice vinegar, and soy sauce.
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3
In a larger bowl, season the chicken with 1 tsp salt and 2 TBS of the hoison mixture.
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4
Grill the chicken thighs, covered, until well browned and beginning to blacken around the edges, about 5 minutes (rotate the chicken 90 degrees halfway through cooking for the most even cooking).
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5
Flip and continue to grill until cooked through (rotating again), about another 5 minutes.
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6
let the chicken rest for 8 to 10 minutes and then chop into 1/4 inch to 1/2 inch dice.
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7
Transfer the chopped chicken to a mixing bowl, add the remaining hoisinmixture, and toss to coat thoroughly.
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8
Spoon the chicken into very small lettuce leaves, garnish with the basil, mint, green onions, peanuts and jalapeno slices (if using).
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9
Arrange the filled leaves on a platter and serve.
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10
alternatively, to serve as a main course, put the chopped and dressed chicken in a serving bowl.
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11
Arrange larger lettuce leaves, basil and mint separately on a platter and put the green onions, peanuts and jalapeno slices in small serving bowls.
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12
To serve, have diners spoon the chicken onto the middle of a lettuce leaf, top with the herbs and condiments, and roll the edges of the lettuce leaves up and around the filling.
