Grilled Chicken Banh Mi Recipes

GRILLED LEMONGRASS CHICKEN KEBAB SANDWICHES

Steps:

• Make the kebabs: Combine the garlic, shallot, ginger, lemongrass and cilantro in a food processor and pulse until finely chopped. Add the lime zest and juice, fish sauce, soy sauce, sugar and vegetable oil and process until a coarse paste forms. Put the chicken in a large bowl and add the ginger paste; toss to coat. Cover and refrigerate 4 to 6 hours.
• Meanwhile, make the pickled vegetables: Bring the vinegar, 1/4 cup water, the sugar and 1 teaspoon salt to a simmer in a small saucepan over medium heat, stirring, until the sugar and salt dissolve. Let cool slightly. Combine the carrots and cucumber in a small bowl and pour the brine over the top; press the vegetables to submerge. Refrigerate until chilled, 1 to 4 hours. Drain, then stir in the cilantro.
• Make the spicy mayonnaise: Stir the mayonnaise, lime zest and juice and Sriracha in a small bowl; season with salt. Refrigerate until ready to serve.
• Preheat a grill to medium. Drain the chicken, brushing off any large pieces of the ginger paste. Thread the chicken, daikon and jalapeños onto ten 12-inch skewers. Season with salt.
• Brush the grill grates with vegetable oil. Grill the kebabs, turning often, until the chicken is cooked through and well-marked, 12 to 15 minutes. Remove to a platter and sprinkle with cilantro and Thai basil. Serve in baguettes with the pickled vegetables, spicy mayonnaise and lime wedges.

BANH MI

Steps:

• Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
• Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
• While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
• Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
• Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
• To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.

GRILLED CHICKEN BANH MI

Steps:

• Mix the first six ingredients in a baking dish. Add the chicken breasts to the dish, cover, and refrigerate at least 1 hour. Longer is better!
• Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves. Add the vinegar, salt, red pepper, sliced carrots and radishes. Cover and refrigerate for at least 30 minutes.
• Heat the grill to medium. Grill the chicken breasts for 5 minutes per side. Remove from heat and cover them with foil to rest for 5 minutes.
• Open the sub rolls and grill the insides for about 1-3 minute-until toasted.
• Drain the pickled veggies. Slice the chicken into thin pieces.
• Spread mayo over in the sub rolls. Layer the cucumbers, chicken, pickled veggies, cilantro leaves and jalapeños in the rolls.
• Serve immediately!

CHICKEN BANH MI

Steps:

• 1. Combine the vinegar, 1 cup water, sugar, and 1/4 teaspoon salt in a medium bowl. Stir until the sugar is dissolved. Soak the carrots in the vinegar brine for at least 30 minutes.
• 2. Place the chicken breasts in a small saucepan with just enough water to cover. Add 1/4 cup soy sauce and 3 sprigs cilantro and bring to a simmer. Cover and simmer, about 18 minutes. Remove the pan from the heat, uncover, and cool the chicken in the liquid, about 30 minutes. Tear the chicken into shreds and toss with 1/3 cup mayonnaise, Sriracha, and the remaining 1 tablespoon soy sauce.
• 3. Preheat the oven to 375 degrees F. Slice the baguettes lengthwise, leaving a hinge intact. Spread mayonnaise on both sides of the bread. Add the chicken and toast, open faced, 5 to 8 minutes. Drain the carrots. Add the carrots, cucumbers, and cilantro leaves to each sandwich and serve immediately.