I love how this recipe can be made low carb and can be adapted for different proteins. This is what I call a “pantry marinade” as I did not have to go out and buy special ingredients to marinate the protein. Everything was in my cupboards. This is a fun meal for kids, as they get to use their fingers to wrap meat and rice in the lettuce leaves and it’s all very tactile.

I used chicken thighs because they hold up well to a hot bbq and take a nice char while still remaining tender.

Marinade Ingredients:

1/2 cup apple sauce

1/4 cup soy sauce

2 tablespoon sesame oil

1 tablespoon freshly grated ginger

2 tablespoons maple syrup

1 clove finely chopped garlic

1 tsp korean chili pepper or regular chili pepper(optional)

Additional ingredients:

1 head lettuce (loose leaf or butter)

4 green onions

6 chicken thighs

1 cup sushi rice

1 tablespoon rice vinegar

1 tablespoon sugar

2 cups bean sprouts (fresh)

Kimchi (for serving)

Directions:

Cut chicken into strips and set aside in a container. Combine all marinade ingredients in a separate bowl and pour over chopped chicken. Allow to marinate for at least an hour, but preferably 4 hours.

Make sushi rice, by adding 1 1/2 cups of water to rice, vinegar and sugar and cook until tender.

Chop green onions into thirds and remove roots. Heat BBQ to high. Begin to BBQ meat and green onions, leaving long enough on the grill to develop a nice char.

Serve lettuce on platters with bean sprouts, rice, and bbq meat. Kimchi is served on the side as a condiment.

Enjoy!