Grilled Chicken Banh Mi
I have to admit, with this recent heat wave, I soooo haven't felt like cooking. But can you blame me? Once that oven turns on, our tiny little apartment becomes a sauna! So you know I'm trying to avoid that sensation like the plague.
It’s times like these that I’m ever-so grateful for our grill. The grill truly has been a lifesaver. For hot nights when we don't feel like firing up the oven, the grill is everything! I'm constantly trying to think of new things to throw on the barb to shake up a typical weeknight and also keep us from spending too much time prepping and cooking. The latest installment of this type of meal was inspired by one of my favorite sandwiches, a banh mi!
Ever since my college days, I have been a huge fan of banh mi. My grilled chicken version features a quick, simple marinade that makes for juicy, succulent chicken. A quick pickling method, a bit of homemade spicy mayo, fresh cilantro and a soft hoagie complete the picture! It’s all about flavor, crunch and freshness, and I just know you’re going to love them.
Grilled Chicken Banh Mi
Makes 2 sandwiches
Ingredients
Chicken
2 boneless skinless chicken breasts (or one large one - this is what I usually do, it's plenty!)
1/4 cup fish sauce
2 tablespoons chili garlic paste, like Sambal
2 tablespoons brown sugar
Juice of one lime
Pickled Carrots
1/2 cup water
1/4 cup rice vinegar
1/4 cup sugar
1 teaspoon Kosher salt
1/2 teaspoon crushed red pepper
1 large carrot, peeled and julienned
To Assemble
Hoagie rolls or baguettes
Mayo - lots of it!
Cilantro leaves
Sliced green onions
Directions
Combine fish sauce, chili garlic paste, brown sugar and lime juice together in a measuring cup and pour over chicken in a Ziploc back or shallow bowl. Toss to coat and refrigerate for about an hour to marinate.
Add vinegar, water, sugar, salt and crushed red pepper flakes to a small saucepan. Bring to a boil then remove from heat. Pour over carrots in a shallow bowl. Cover and refrigerate for at least an hour.
Heat grill over medium high heat. Grill chicken for about 5 minutes a side (cover grill in between flipping). Remove chicken from heat and let rest for about 10 minutes. Meanwhile, toast hoagie rolls or baguettes on grill for about a minute. Remove from grill and spread a healthy later of mayo on both sides of bread. Slice chicken thinly on the diagonal and layer on each hoagie. Top with pickled carrots, cilantro leaves and sliced green onions. Enjoy!
