Grilled Chicken Banh Mi

Grilled Chicken Banh Mi

Description: Grilled Chicken Banh Mi takes about 45 minutes from beginning to end. This recipe serves 6 and costs $2.58 per serving. One portion of this dish contains roughly 28g of protein, 14g of fat, and a total of 448 calories. 43 people were impressed by this recipe. It is perfect for The Fourth Of July. Head to the store and pick up salt, jalapeno, rice vinegar, and a few other things to make it today. It is brought to you by Foodista. It works well as a main course. This recipe is typical of Vietnamese cuisine. It is a good option if you're following a dairy free diet. All things considered, we decided this recipe deserves a chefcipe score of 70%. This score is solid. If you like this recipe, take a look at these similar recipes: Grilled-Chicken Banh Mi, Grilled Chicken Bánh Mì, and Grilled Chicken Banh Mi.

Diets & Intolerances
dairy free |

Weight watchers points: 12
(Source: foodista.com)

Prep Time
45 minutes
Total Time
45 minutes
Serves
6

Login or Sign Up to add Grilled Chicken Banh Mi to your Recipe Box

Share

Ingredients

  • 1/2 cup fish sauce
  • 1/2 cup lime juice
  • 1/4 cup sugar
  • 4 cloves garlic
  • 1 jalapeno
  • 1 1/2 teaspoons salt
  • 1 1/4 pounds chicken breasts
  • 1/4 cup tap water
  • 1/4 cup rice vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 carrots
  • 2 daikon radishes
  • 6 sub rolls
  • 6004799623256651/18014398509481984 cup mayonnaise
  • 1/2 cucumber
  • 1 cup cilantro leaves
  • 1 jalapeno

Steps

  1. Mix the first six ingredients in a baking dish.
  2. Add the chicken breasts to the dish, cover, and refrigerate at least 1 hour. Longer is better!
  3. Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves.
  4. Add the vinegar, salt, red pepper, sliced carrots and radishes. Cover and refrigerate for at least 30 minutes.
  5. Heat the grill to medium. Grill the chicken breasts for 5 minutes per side.
  6. Remove from heat and cover them with foil to rest for 5 minutes.
  7. Open the sub rolls and grill the insides for about 1-3 minuteuntil toasted.
  8. Drain the pickled veggies. Slice the chicken into thin pieces.
  9. Spread mayo over in the sub rolls.
  10. Layer the cucumbers, chicken, pickled veggies, cilantro leaves and jalapeos in the rolls.
  11. Serve immediately!
  12. Serve 6.