Bánh Mì Gà Nướng (Grilled Chicken Banh Mi)
A Vietnamese sandwich with grilled marinated chicken, pickled vegetables, cilantro, and spicy mayo on a baguette.
Ingredients
- about 680 g Chicken thighs, boneless, skinless
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Lime juice
- 4 small Baguettes
- 1 cup Pickled carrots and daikon
- 1/2 cup Cilantro
- 1/4 cup Mayonnaise
- 1 teaspoon Sriracha
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, combine the about 680 g boneless, skinless chicken thighs with the 2 cloves minced garlic, 2 tablespoons soy sauce, 1 tablespoon brown sugar, and 1 tablespoon lime juice. Stir to coat the chicken evenly. Let the chicken marinate for at least 30 minutes.
- 2Preheat your grill to medium heat, about 176.7-204.4°C (175-200°C). Place the marinated chicken thighs on the grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 74°C and the chicken is cooked through. Remove the chicken from the grill and let it rest for 5 minutes before slicing.
- 3While the chicken rests, prepare the spicy mayo. In a small bowl, mix the 1/4 cup mayonnaise with the 1 teaspoon sriracha until well combined.
- 4Slice the 4 small baguettes in half lengthwise, being careful not to cut all the way through. Spread the spicy mayo mixture evenly on the inside of both halves of each baguette.
- 5Slice the rested grilled chicken into strips. Fill each baguette half with the sliced grilled chicken, a generous amount of the 1 cup pickled carrots and daikon, and a handful of the 1/2 cup cilantro. Serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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