Grilled Chicken Banh Mi

lunchmain coursemain dishdinner
Grilled Chicken Banh Mi

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 spoonacular 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.

Ingredients

name
Image of fish sauce fish sauce (116 milliliters)
Image of lime juice lime juice (121 milliliters)
Image of sugar sugar (50 grams)
Image of garlic garlic (4 cloves)
Image of jalapeno jalapeno (1)
Image of salt salt (1.5 teaspoons)
Image of chicken breasts chicken breasts (566.99 grams)
Image of tap water tap water (59.147 milliliters)
Image of rice vinegar rice vinegar (63.75 milliliters)
Image of salt salt (0.5 teaspoons)
Image of pepper pepper (0.25 teaspoons)
Image of carrots carrots (2)
Image of daikon radishes daikon radishes (2)
Image of sub rolls sub rolls (6)
Image of mayonnaise mayonnaise (74.667 milliliters)
Image of cucumber cucumber (0.5)
Image of cilantro leaves cilantro leaves (16 grams)
Image of jalapeno jalapeno (1)

Steps

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