Grilled Chicken Banh Mi
Elevate your sandwich game with this Grilled Chicken Banh Mi recipe—an enticing fusion of smoky grilled chicken thighs, zesty pickled vegetables, and a creamy kick of sriracha mayo, all nestled in a crispy, toasted baguette. Marinated in a savory blend of soy sauce, fish sauce, honey, and garlic, the juicy chicken provides a flavorful foundation for this Vietnamese-inspired delight. Quick-pickled carrots and daikon radish add a tangy crunch, while fresh cucumber, cilantro, and spicy jalapeños bring bursts of freshness and heat. Perfect for a quick lunch or a casual dinner, this recipe is a mouthwatering balance of savory, tangy, and spicy flavors that guarantees a crowd-pleasing meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon honey
- 0.5 teaspoons ground black pepper
- 3 cloves garlic, minced
- 4 pieces baguettes
- 0.5 cups mayonnaise
- 2 tablespoons sriracha sauce
- 1 cup carrot, julienned
- 1 cup daikon radish, julienned
- 0.5 cups rice vinegar
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1 pieces cucumber, thinly sliced
- 1 bunch fresh cilantro
- 2 pieces jalapeño peppers, thinly sliced
Instructions
In a medium bowl, combine soy sauce, fish sauce, honey, black pepper, and minced garlic. Add chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
While the chicken marinates, prepare the pickled vegetables. In a small saucepan, combine rice vinegar, sugar, and salt. Heat over medium until the sugar and salt dissolve. Remove from heat, and pour the mixture over the julienned carrot and daikon radish in a bowl. Let them pickle at room temperature for at least 20 minutes.
Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken thighs for 4-5 minutes per side, or until cooked through and slightly charred. Remove from the grill and let the chicken rest for 5 minutes before slicing into thin strips.
In a small bowl, mix mayonnaise and sriracha sauce to create a spicy spread.
Slice the baguettes lengthwise, leaving one side hinged. Toast the baguettes lightly on the grill or in the oven, then spread the sriracha mayo on both sides of the bread.
To assemble, layer the grilled chicken, pickled vegetables, cucumber slices, fresh cilantro, and jalapeño slices inside the baguette. Close the sandwich gently.
Serve the Grilled Chicken Banh Mi immediately, enjoying the balance of savory, tangy, and spicy flavors.
Nutrition Facts
Calories |
4845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.9 g | 176% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 11788 mg | 513% | |
| Total Carbohydrate | 693.3 g | 252% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 87.0 g | ||
| Protein | 207.5 g | 415% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 532 mg | 41% | |
| Iron | 36.6 mg | 203% | |
| Potassium | 4632 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
