Grilled Chicken Banh-Mi with Pickled Vegetables and Sriracha Mayo
By 
Yields:
4
Prep Time:
25 mins
Total Time:
30 mins
Jump to recipeThis bahn mi is ba-omb.
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Ingredients
- 1/4 cup Asian fish sauce
- Juice of 3 limes, divided
- 2 garlic cloves, minced
- 2 8-oz. chicken breasts, halved lengthwise (4 cutlets)
- 1/2 cup rice vinegar
- 1 tsp. sugar
- kosher salt
- 1/2 cucumber, halved lengthwise and very thinly sliced
- 1 medium carrot, peeled and julienned
- 1 small jalapeño, sliced
- 1/4 head of red cabbage, thinly sliced
- Dash of sesame oil (optional)
- 1/3 cup mayonnaise
- 1/4 cup sriracha
- Freshly ground black pepper
- 1 cup cilantro sprigs
- 1 fresh baguette, halved lengthwise and cut into 4 equal pieces (toasted, if desired)
Directions
- Step 1In medium-sized non-metallic baking dish, whisk together fish sauce, ¼ cup lime juice, and garlic, and add chicken, turning to coat. Let sit in marinade while you prep other ingredients.
- Step 2In medium bowl, whisk together rice vinegar, sugar, and salt. Add in cucumber, carrot, and jalapeño, and toss to combine, then cover and refrigerate until ready to use.
- Step 3In small bowl, toss cabbage with 1 tablespoon lime juice and dash of sesame oil (optional), and let sit until ready to use.
- Step 4In small bowl, whisk together mayonnaise, Sriracha, and remaining 1 tablespoon lime juice; cover and place in refrigerator until ready to use.
- Step 5Heat grill pan over high heat. Remove chicken from the marinade and season with salt and pepper to taste. Grill chicken for 3 to 3 ½ minutes per side (depending on thickness of the cutlets) or until cooked through, then cut chicken into thin slices on the diagonal.
- Step 6Spread Sriracha mayonnaise on baguette halves, then layer bottom halves with chicken, pickled vegetables, red cabbage, and cilantro sprigs. Top with remaining baguette halves and serve immediately.
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