Grilled Chicken Banh Mi
Grilled Chicken Banh Mi is a dairy free recipe with 6 servings. For $2.6 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This main course has 448 calories, 28g of protein, and 14g of fat per serving. 43 people have made this recipe and would make it again. A couple people really liked this Vietnamese dish. It is brought to you by Foodista. Head to the store and pick up cilantro leaves, lime juice, jalapeno, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 70%, which is good. Grilled Chicken Banh Mi, Grilled Chicken Bánh Mì, and Grilled-Chicken Banh Mi are very similar to this recipe.
Servings: 6
Ingredients:
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
1/2 teaspoon salt
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)
1 sliced jalapeno for extra heat
Equipment:
baking pan
bowl
grill
aluminum foil
Cooking instruction summary:
Mix the first six ingredients in a baking dish. Add the chicken breasts to the dish, cover, and refrigerate at least 1 hour. Longer is better! Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves. Add the vinegar, salt, red pepper, sliced carrots and radishes. Cover and refrigerate for at least 30 minutes. Heat the grill to medium. Grill the chicken breasts for 5 minutes per side. Remove from heat and cover them with foil to rest for 5 minutes. Open the sub rolls and grill the insides for about 1-3 minuteuntil toasted. Drain the pickled veggies. Slice the chicken into thin pieces. Spread mayo over in the sub rolls. Layer the cucumbers, chicken, pickled veggies, cilantro leaves and jalapeos in the rolls. Serve immediately! Serve 6.
Step by step:
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. Layer the cucumbers, chicken, pickled veggies, cilantro leaves and jalapeos in the rolls.
10. Serve immediately!
11. Serve 6.
Nutrition Information:
covered percent of daily need
