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CHICKEN - GRILLED - Chicken Banh Mi* Sandwich
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Grilled-Chicken Banh Mi STAFF-FAVORITE | |
| MARINADE | |
| 1 cup | Asian fish sauce |
| 1 cup | fresh lime juice |
| 1/2 cup | sugar |
| 8 | garlic cloves, minced |
| 4 red Thai chiles, thinly sliced | |
| 1 tablespoon | kosher salt |
| 8 | skinless, boneless chicken breast halves,, (3 1/2 pounds) |
| PICKLED VEGETABLES | |
| 1/2 cup | water |
| 1/4 cup | rice vinegar |
| 1/4 cup | sugar |
| 1/2 teaspoon | kosher salt |
| Pinch | crushed red pepper |
| 3 large | carrots, julienned |
| 1/4 pound | daikon radish, julienned |
| BANH MI | |
| Four 8-inch | baguettes, split and grilled |
| 1/4 cup | mayonnaise |
| 1 | cucumber, thinly sliced lengthwise |
| 10 large | cilantro sprigs |
| 1 | jalapeño, thinly sliced |
-In a bowl, whisk the fish sauce with the lime juice, sugar, garlic, Thai chiles and salt.
-Put the chicken in a resealable plastic bag with all but 1/4 cup of the marinade. Reserve the remaining marinade for the Vietnamese Chicken Salad. -Seal the bag and refrigerate the chicken for 3 hours.
-In a small saucepan, bring the water, vinegar, sugar, salt and crushed red pepper to a boil.
-Transfer the brine to a large bowl and let cool to room temperature.
-Add the carrots and daikon and cover to keep them submerged.
-Refrigerate the vegetables for at least 30 minutes and up to 3 days.
-Light a grill. Remove the chicken from the marinade and pat dry.
-Grill the chicken over moderate heat, turning once, until just cooked through, about 14 minutes.
-Transfer to a work surface and let rest for 5 minutes.
-Drain 1 cup of the pickled vegetables. Slice 6 of the chicken breasts. Reserve the remaining pickled vegetables and 2 breasts for the Vietnamese Chicken Salad.
-Spread the cut sides of the baguettes with mayonnaise.
-Arrange the cucumber slices on the bottom halves.
-Top with the chicken and the pickled carrots and daikon.
-Garnish with the cilantro sprigs and jalapeño.
-Close the sandwiches and serve.
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