Chicken Thigh Banh Mi-Style Lettuce Wraps

Cook Time 25 min
Servings 4



  • 1 1/2 pounds boneless skinless chicken thighs

  • ½ cup rice vinegar

  • ¼ cup Asian fish sauce

  • ¼ cup mayonnaise

  • 2 tablespoons soy sauce

  • 2 tablespoons granulated sugar

  • 2 garlic cloves, thinly sliced

  • 4 scallions, thinly sliced

  • 1 teaspoon freshly ground pepper


  • ½ cup white vinegar

  • 2 tablespoons granulated sugar

  • 1/2 seedless cucumber, cut into thin matchsticks

  • ½ cup shredded carrot

  • 3 radishes, sliced thin

  • ¼ teaspoon kosher salt

  • Optional: 1 jalapeno pepper, thinly sliced


  • 8 - 10 leaves of Bibb Lettuce

  • Mayo

  • Sriracha

  • Hoisin Sauce

  • Chopped fresh mint, cilantro, and basil


  • 1. Whisk together all marinade ingredients in a large bowl. Add the chicken thighs and cover tightly. Refrigerate overnight or at least 8 hours.

    2. 30 - 45 minutes prior to grilling the chicken, make the pickled veggies by combining the shredded carrot, cucumber and radishes with the vinegar, sugar and salt. Allow mixture to sit at room temperature as you prepare the chicken.

    3. When the chicken is ready to cook, preheat a grill to medium heat. Grill the chicken thighs for 8 minutes on each side, with the grill lid down, until the chicken thighs are fully cooked and a meat thermometer inserted in the thickest part of meat reaches an internal temperature of 165 degrees fahrenheit.

    4. Remove the thighs from the grill and let the meat rest for 5 minutes before slicing.

    5. While the chicken is resting, lay out the Bibb lettuce leaves to assemble the wraps. Swipe a bit of mayo onto each leaf and then top with sliced chicken, pickled vegetables, a drizzle of hoisin sauce and sriracha and sprinkle with fresh herbs to serve.

COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.