3 teaspoons soy sauce
4 garlic cloves, crushed
1 tablespoon packed brown sugar
2 tablespoons Chinese five-spice powder
1 teaspoon salt
2 pounds boneless skinless chicken thighs
1/2 cup white vinegar
1/4 cup water
1 tablespoon sugar
2 medium carrots, shredded
12 bibb lettuce leaves
1/4 cup thinly sliced green onions
2 tablespoons fresh cilantro leaves
sweetened shredded coconut, optional
In a large resealable plastic bag, combine the first four ingredients and ½ teaspoon of salt. Place chicken in bag, seal and turn to coat. Refrigerate 8 hours or overnight.
Next 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.
Then drain and discard marinade. On a lightly greased grill 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.
Lastly Divide chicken among lettuce leaves, top with pickled carrots, green onions and cilantro. Sprinkle with coconut, if desired.