Korean Chicken Lettuce Wraps

Broil King Recipe Korean Chicken Lettuce Wraps

  • Prep time: 30 minutes
  • Serves: 8-10
  • Difficulty: 3/5
  • Cook time: 20 minutes


  • 8 boneless skinless chicken breasts

Korean Barbecue Sauce
  • 1/2 cup hoisin sauce
  • 1/4 cup soya sauce
  • 2 tablespoons honey
  • 1 tablespoons rice vinegar
  • 1 tablespoons fresh ginger, minced
  • 1 tablespoons Asian chili sauce
  • 1 tablespoons sesame oil
  • 2 cloves garlic, minced

  • 4 ounces (113 grams) rice vermicelli
  • 2 heads green leaf lettuce, separated into leaves, substitute Boston lettuce
  • 1 cucumber, cut into 2-in (5 cm) matchsticks
  • 2 cups bean sprouts
  • 3 green onions chopped
  • fresh cilantro small bunch
  • 1 lime cut into wedges


  1. For the Korean Barbecue Sauce: Combine the hoisin sauce, soya sauce, honey, rice vinegar, ginger, Asian chili sauce, sesame oil and garlic in a glass bowl.
  2. Marinate chicken with half of the Korean barbecue sauce for 3 hours or overnight. Prepare rice vermicelli by cooking in a large pot of boiling water until tender, for approximately 1 minute, aka blanch it. Drain and toss with 2 teaspoons of Korean barbecue sauce.
  3. Preheat your gas grill to MEDIUM. Preseason the cooking grids with oil. Place chicken breasts on the grill and cook for 12 minutes, 3 minutes per flip for ideal sear marks, or until cooked through to 170°F (77°C). Transfer the chicken to a cutting board, let rest for 5 minutes, slice into strips.
  4. To assemble the wraps, lay lettuce leaves on a flat surface, layer with chicken strips, rice vermicelli, bean sprouts, cucumber and green onion. Top with Korean barbecue sauce. Garnish with fresh cilantro and lime.