Grilled Chicken Lettuce Wraps

OK, I admit.. I haven't yet made these. Nor did I invent the recipe myself. I can take absolutely no credit for these aside from the fact that I was watching the Food Network one day and The Neelys were making them. I thought they looked really good, but didn't pursue the recipe. Well, about a week later I tuned to the FN again and there were The Neelys, making these again. Either my tv is telling me I need to eat healthier, or it recognized subconsciously that I really wanted to try these. Let's go with option #2... :) They contain a lot of ingredients, but I think would be worth trying. And for indoor cooking, just throw the chicken in a Foreman or under the broiler!

Ingredients

• 4 (8-ounce) boneless, skinless chicken breasts
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup mango-peach jam (recommended: Stonewall Kitchens)
• 2 tablespoons soy sauce
• 1 teaspoon lime juice
• 1 teaspoon peeled, grated ginger
• 1/2 small jalapeno, seeded, ribs removed, and minced
• 12 ounces Boston or Bibb lettuce, leaves separated
• 3 green onions, thinly sliced on the bias
• Neely's Smoky Corn Salsa, recipe follows

Preheat a grill to medium-high heat.

Brush the chicken breasts with olive oil, and season with salt and pepper. Place the chicken on the grill and cook for 4 to 5 minutes, until golden and brown. Flip the chicken and continue cooking for 3 to 4 minutes on the other side.

While the chicken is cooking, add the mango peach jam, soy sauce, lime juice, ginger, and jalapeno in a saucepan. Place the saucepan directly on the grill grates and let the glaze simmer 3 minutes so the flavors can marry together.

Brush the glaze on the chicken breasts during their last minute of cooking. Remove the chicken to a cutting board when done and brush again with glaze.

Shred the chicken with a fork, or dice with a knife.

Place the chicken in lettuce cups together on a platter. Sprinkle with green onions. Serve with Smoky Corn Salsa.

Neely's Smoky Corn Salsa:

• 4 ears corn, husked
• 2 teaspoons canola oil
• Kosher salt and freshly ground black pepper
• 2 plum tomatoes, seeded and diced
• 1 small red onion, diced
• 1/4 cup chopped fresh cilantro leaves
• 1/2 jalapeno pepper, seeded and diced
• 1 large garlic clove, peeled and very finely chopped, optional
• Juice of 1 lime

Preheat a grill to medium heat.

Rub the corn with canola oil, and season with salt and pepper. Grill or broil the corn ears for 7 minutes or until the ears are lightly browned. Remove corn from the grill and cool.

With your knife, slice the corn kernels from the cob and add to a bowl.

Add the tomatoes, onion, cilantro, jalapeno pepper, garlic, and lime juice and toss well. Season the salsa with salt and pepper, to taste.