Chicken & Marinade

• 2 lbs boneless, skinless chicken thighs
• 1 cup soy sauce
• ½ tsp crushed red pepper flakes
• 2 tbsp cilantro, chopped
• 2 tbsp parsley, chopped
• 2 tbsp light brown sugar
• 1 tbsp (about 1") ginger, grated or finely-chopped
• 1 tbsp (about 1 clove) garlic, grated or finely-chopped

Salad

• 1 carrot, julienned
• 1 red pepper, julienned
• 2 scallions (green onions), finely chopped
• 3 tbsp cilantro, chopped
• 1 tbsp ginger, grated or finely chopped
• 2 tbsp rice wine vinegar
• 2 tbsp soy sauce
• 2 heads Boston or Bibb lettuce, leaves separated & cleaned

1. Place ingredients in a large plastic freezer bag and mix to coat chicken well
   Seal and refrigerate at least 4 hours (or overnight; also can be frozen 3-4 weeks)
2. Remove from fridge and let come to room temperature (about 20 minutes) before cooking
3. Prepare grill to medium-high heat. Remove chicken thighs from marinade and shake off excess
4. Grill thighs about 3 minutes per side. Remove to a plate to cool to room temperature
5. Roughly chop the chicken and place in medium bowl

Make Salad & Assemble Dish

1. Add all salad ingredients to the chicken except the lettuce and mix gently to combine
2. Spoon a few tablespoons of the chicken mixture into the center of each of the leaves and place on a platter to serve