Grilled Thai Chicken Lettuce Wraps

Ingredients

• 1½ pounds (680g) boneless skinless chicken thighs, cut into 1-inch pieces
• Kosher salt and freshly ground black pepper
• ⅓ cup (75ml) sweet chili sauce (such as Mae Ploy or Thai Kitchen )
• 3 tablespoons soy sauce (preferably low-sodium)
• 4 garlic gloves, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon minced lemongrass
• 2 tablespoons fish sauce (optional)
• 1 tablespoon sriracha, or more to taste
• 2 tablespoons sesame oil
• 2 scallions, sliced
• Butter lettuce leaves, for serving
• ¼ cup (40g) toasted peanuts, chopped
• Fresh cilantro leaves, fresh Thai basil leaves and lime wedges, for serving