Hoisin Chicken Lettuce Wraps

Hoisin BBQ Sauce
2/3 cup Hoisin Sauce (found in Asian section)
2 Tbsp Seasoned rice wine vinegar
1 Tbsp White wine vinegar
3 Tbsp low sodium soy sauce
3 Tbsp Ketchup
1 Tbsp honey
1 Tbsp minced garlic
1 tsp + red pepper flakes (to taste, I generally add at least 2)

6 Chicken Thighs - trimmed of excess fat
Bibb Lettuce

1.  Mix all ingredients of the BBQ sauce in a bowl.
2.  Marinate the chicken thighs in 1/2 the sauce for at least 2 hours, can be longer or overnight.  Reserve remaining sauce for basting and serving.
3.  Grill the chicken thighs until done basting on each side with 1/4 of remaining sauce (or more depending on how big your thighs are).
4.  Allow chicken to rest a couple minutes after grilling, then slice chicken in 1/2 inch strips.
5.  Serve chicken with extra sauce and lettuce cups to build a wrap.

**I always serve this with my Asian Slaw (see recipe in blog) as a topper to the lettuce wraps.  Just chopped cabbage for crunch would work as well.  The BBQ sauce is pretty powerful so not much is needed.
**Recipe serves 2+.  Thighs generally come in packages of 6.  I have done 12 thighs with a recipe and a half of the sauce and it works fine, just not much left for serving (a full jar of Hoisin can make roughly 1.5 batches of sauce).