Grilled Hoisin Chicken in Lettuce Cups

Grilled Hoisin Chicken in Lettuce Cups

 
1/3 cup hoisin sauce
4 tsp rice vinegar
1 tbs soy sauce
4 skinless, boneless chicken thighs (about 1 ½ lb), untrimmed, rinsed and patted dry
kosher salt
1 large head Boston lettuce, leaves separated and dried
1 cup loosely packed torn fresh basil leaves (approx. 20 large leaves)
1 cup loosely packed torn fresh mint (about 1 ¾ oz. bunch)
1 bunch scallions (whites and most of greens) thinly sliced (about ½ cup)
½ cup coarsely chopped salted peanuts
1 fresh jalapeno very thinly sliced
 
Heat gas grill to medium high.  In a small bowl, whisk the hoisin sauce, rice vinegar, and soy sauce.  In a larger bowl, season the chicken with 1 tsp. salt and 2 tbs, of the hoisin mixture.  Arrange the lettuce leaves, basil and mint separately on a platter and put the scallions, peanuts and jalapeno slices in small serving bowls (I just added everything to the cooked chicken). Grill the chicken until well browned and cooked through.  Let rest for 8-10 minutes and then chop into ¼ to ½ inch dice.  Transfer the chicken to a serving bowl and add the remaining hoisin mixture and toss to coat.  Put the bowl on the table, along with the platter of lettuce and herbs and the condiments.  Spoon whatever you want into the center of the lettuce leave and eat!
 Serves three for a main course or 6-8 as a starter.