Vietnamese Grilled Chicken Recipe Perfect for Banh Mi
This Vietnamese Grilled Chicken is perfect for banh mi with its luscious flavors and garlic pepper seasoning.
Equipment
- Grill
- blender or food processor
Ingredients
Chicken Marinade
- 2 lbs boneless, skinless chicken breasts or thighs
- 6 cloves garlic
- 4 pieces shallots
- 2 t sugar
- 2 T fish sauce Vietnamese preferred
- 2 T light soy sauce
- 1 stalk lemongrass just the tender inner white core finely chopped (Optional)
- freshly ground black pepper several grinds
Carrot Daikon Pickled Salad
- 2 pieces carrots sliced lengthwise and into thin strips
- 2 c daikon cut like carrots
- ¼ c unseasoned rice vinegar
- ¼ c white sugar
- 1 t kosher salt
Other Ingredients
- Fresh Cilantro
- Fresh Jalapeno sliced thin, optional for spice
- Baguettes
- ⅔ c mayonnaise for spreading on Banh Mi, preferably sweeter mayo like Kewpie
- 2 T finely chopped green onions for mayonnaise
- 1 T sriracha for mayonnaise
Instructions
Marinating Chicken
- Blend garlic and shallots in a blender or food processor.
- Stir in sugar, fish sauce, soy sauce and a liberal amount of ground black pepper.
- Smear on pounded breasts or thighs and marinate several hours and up to overnight.
- Preheat grill to medium high and oil the grill with cooking spray to prevent sticking.
- Grill until done.
Carrot Daikon Pickled Salad
- Toss all ingredients in a bowl. Let stand for 1 hour tossing occasionally. Drain before putting on Banh Mi or chicken.
Notes
Not including marinating time.
Nutrition
Serving: 1servingCalories: 300kcalCarbohydrates: 10gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 1200mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 15mgCalcium: 25mgIron: 1.5mg
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