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It’s time to get in your bikini and hit the pool and summer BBQ s. This season, I will be teaching you how to add flavor to your grilling without adding excessive calories. These lettuce cups make a perfect appetizer for your summer get-togethers.

INGREDIENTS

• 1/3 cup hoisin sauce
• 4 tsp. rice vinegar
• 1 tbs. soy sauce (gluten-free, low-sodium version is available at Whole Foods)
• 1.5 lbs boneless, skinless chicken thighs (about 4 thighs), untrimmed; rinsed and dried using a kitchen towel or paper towel
• 1 tsp Kosher salt
• 1 large head Boston lettuce, leaves separated, washed and drained
• 1 cup loosely packed torn basil (about 20 large leaves)
• 1 cup loosely packed torn fresh mint (1 and 3/4 oz)
• 1/2 cup scallions (whites and most of greens), thinly chopped
• 1/2 cup coarsely chopped salted peanuts
• 1 fresh jalapeno or other small ot chile, very thinly sliced crosswise (only if you like it spicy)

METHOD

• Heat a gas grill to medium high or prep a medium-hot charcoal flame.
• Using a small bowl, whisk hoisin sauce, rice vinegar, and soy sauce together.
• Using a larger bowl, season chicken thighs with 1 tsp salt and 2 tbs. of the hoisin mixture.
• Mix lettuce leaves, basil, and mint onto a separate platter and arrange scallions, peanuts, and jalapeno slices into a small separate bowl.

GRILL

• Grill the chicken thighs, covered until browned on one side (about 5 minutes). Turn the chicken over 90 degrees and grill for 5 more minutes. Continue this motion until all 4 sides of each chicken thigh have been browned for 5 minutes each side
• Let the chicken rest for 8-10 minutes
• Chop chicken into 1/4-1/2-inch chunks and transfer to a serving bowl
• Add remaining hoisin sauce and toss to coat

TO EAT

• Spoon chicken onto the middle of a lettuce leaf, top with basil, mint, scallions, peanuts, (and jalapeno, optional).
• Roll the edges of the lettuce leaves up to wrap the ingredients within
• ENJOY!

Serves 6-8