Ingredients
3 tablespoons soy sauce4 garlic cloves, crushed1 tablespoon packed brown sugar2 teaspoons Chinese five-spice powder1 teaspoon salt, divided2 pounds boneless skinless chicken thighs1/2 cup white vinegar1/4 cup water1 tablespoon sugar2 medium carrots, shredded12 Bibb lettuce leaves1/4 cup thinly sliced green onions2 tablespoons fresh cilantro leaves sweetened shredded coconut, optional
Preparation
In a bowl or shallow dish, combine the first 4 ingredients and ½ teaspoon salt. Add chicken and turn to coat. Cover and refrigerate 8 hours or overnight.
In a small saucepan, combine vinegar, water, sugar and remaining 1/2 teaspoon salt. Bring to a boil; whisk until sugar is dissolved. Remove from heat. Place carrots in a small bowl; pour vinegar mixture over top. Refrigerate 8 hours or overnight.
Drain chicken, discarding marinade. On a lightly oiled rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Cool slightly; slice into strips.
Divide chicken among lettuce leaves; top with pickled carrots, green onions and cilantro. Sprinkle with coconut, if desired.
