Grilled Chicken Banh Mi Recipe
Filled with succulent grilled chicken, pate, and pickled vegetables, this spin on banh mi combines the best of Vietnamese and French flavors.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- For the Marinade:
- 1tablespoon honey
- 1tablespoon rice vinegar
- 1teaspoon black pepper
- 1teaspoon ground ginger
- 1clove garlic
- ¼teaspoon ground cloves
- Juice of 1 lime
- 1teaspoon fish sauce
- 2tablespoons soy sauce
- ⅓cup brown sugar
- For the Pickled Vegetables:
- 2tablespoons salt
- 3tablespoons sugar
- 4cups water (warm)
- ½cup distilled white vinegar
- ½pound carrots (julienned into very thin strips)
- ½pound daikon radish (julienned into very thin strips)
- For the Sandwich:
- 1pound boneless skinless chicken breasts
- 4Vietnamese rolls or small French baguettes
- ¼cup mayonnaise
- ¼pound chicken liver pate
- 1cup sliced English cucumbers
- Sliced jalapenos (for garnish)
- Cilantro (for garnish)
Instructions
Step 1
Whisk together the marinade ingredients in a large bowl or a plastic bag. Add the chicken to the marinade, cover and let sit in the refrigerator for at least 20 minutes and no more than 3 hours.Step 2
While the chicken is marinating , prepare the pickled vegetables. Add the salt and sugar to the warm water and stir until everything has dissolved. Add in the vinegar and stir. Place the carrots and radishes in a large bowl and pour the vinegar mixture over the top Cover and place in the refrigerator for at least 20 minutes and up to 1 week.Step 3
Heat your grill or grill pan on medium-high heat. Add the marinated chicken and cook for about 4 minutes per side or until completely cooked through . Remove the chicken from the heat and set aside until you're ready to assemble the sandwiches.Step 4
Split the bread, but don't cut it all the way through, leaving a hinge. Toast the baguettes if you wish, then slather one side with mayo and the other with the pate . Add the chicken as the first layer, then top with the pickled vegetables, jalapenos, cilantro, and cucumber. Cut in half and serve with more mayo, Sriracha, and extra toppings! Dig in immediately for best results.