Ingredients

2 whole boneless skinless chicken breasts (4 halves)

Marinade and Dressing:

¼ cup canola oil

¼ cup toasted sesame seed oil

⅛ cup unsweetened rice vinegar

1 tablespoon chili garlic sauce (Sriracha)

2 tablespoons low-sodium soy sauce

Pinch of sea salt

Zest of one orange

3-5 cloves garlic, grated (or more to taste)

1 one-inch knob of fresh ginger, grated (or more to taste)

Bunch of fresh mint, cleaned

Head of Boston lettuce, washed, separated and dried

Large bean sprouts, cleaned (optional)

Lime, cut into wedges

Methods/steps

Grilling Method: Direct/Medium Heat

Combine canola oil, sesame oil, rice vinegar, chili garlic sauce, soy sauce, a pinch of salt, zest, garlic and ginger. Mix well and reserve 1/3 of the mixture. Add chicken to the remaining marinade, making sure all surfaces are coated. Cover and marinate in the refrigerator for 30 minutes to 1 hour, turning occasionally to coat all sides.

When ready to grill, remove from marinade and discard marinade. Place chicken breasts directly on the cooking grate. Grill for 10-15 minutes, turning once halfway through the cooking time or until chicken is completely cooked through. When chicken is done, remove from grill and drizzle with a little of the remaining marinade. Let sit for 5 minutes.

Meanwhile, arrange the mint, lettuce leaves, bean sprouts and lime wedges buffet-style on one or several platters. Slice the chicken on the diagonal and add the chicken slices to the platter. Place the reserved marinade in a bowl and serve on the side as a dressing. To make the taco: open a lettuce leaf, add a few pieces of chicken, a sprig of mint, a few bean sprouts and a squirt of lime; roll the lettuce to enclose the fillings. Pass the platter and let everyone make there own tacos. Serve with lots of napkins and cold beer.

ALL RECIPES ©ELIZABETH KARMEL 2019