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 deci
Instructions
- 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.
Recipe from foodista.com
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Ingredients (16)
- •1/2 cup fish sauce
- •1/2 cup lime juice
- •1/4 cup sugar
- •4 cloves garlic, minced
- •1 chopped jalapeno
- •1 1/2 teaspoons salt
- •1 1/4 pounds boneless, skinless chicken breasts
- •1/4 cup hot tap water
- •1/4 cup rice vinegar
- •1/4 teaspoon crushed red pepper
- •2 carrots, sliced thin on the bias
- •2 daikon radishes, sliced thin on the bias
- •6 soft sub rolls
- •1/3 cup mayonnaise
- •1/2 cucumber, sliced thin
- •1 cup cilantro leaves (or mint)