I realized I just wrote about lettuce wraps but I can't help it!

It's the perfectly, quick, grilled dinner for the summertime.

This time I used a recipe from Bobby Flay for Glazed Chicken Thigh Lettuce Wraps served with a grilled corn and tomato salad.

For the wraps:

1 c. orange juice

1/2 c ketchup

1/4 c light brown sugar

2 tbsp white wine vinegar

1 tbsp Worcestershire sauce

pinch of red pepper flakes

8 boneless, skinless chicken thighs

olive oil, for brushing

S&P

2 tbsp scallions, chopped

Boston Bibb lettuce, for wrapping

Put the orange juice, ketchup, brown sugar, vinegar, Worcestershire sauce and red pepper flakes in a medium saucepan, and bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until thick, about 15 minutes. Keep about 1/2 cup warm for serving and set aside the rest for glazing.

Preheat the grill to high heat. Brush the chicken with oil on both sides and sprinkle with salt and pepper. Grill smooth-side down, covered, until lightly charred, 3 to 4 minutes. Flip and brush generously with the glaze. Cook, covered, until charred and the thighs are just cooked through, another 3 to 4 minutes. Flip again, glaze, and cook uncovered about 1 minute. Remove the chicken to a cutting board, sprinkle with the chives if using, and rest the chicken for a few minutes.

Slice the chicken into thin strips. Serve with bibb lettuce leaves for wraps and the reserved glaze on the side.

For the Corn & Tomato salad:

3 ears of corn, dehusked

2 roma tomatoes, diced

1/2 c red onion, diced

1/2 c scallions, chopped

1/4 c shredded parmesan cheese

olive oil, for dressing

S&P

Preheat grill on high heat. Coat the corn in olive oil and sprinkle with salt and pepper. Grill the corn for a 3-4 minutes, turning a few times. Cut corn off the cob, add all other ingredients, toss and serve.