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:

Quickview
448k Calories
27g Protein
14g Total Fat
51g Carbs
17% Health Score
Limit These
Calories
448k
22%

Fat
14g
22%

  Saturated Fat
2g
13%

Carbohydrates
51g
17%

  Sugar
18g
20%

Cholesterol
65mg
22%

Sodium
2816mg
122%

Get Enough Of These
Protein
27g
56%

Vitamin A
3718IU
74%

Iron
11mg
66%

Vitamin B3
10mg
54%

Vitamin C
40mg
50%

Selenium
33µg
48%

Vitamin B6
0.94mg
47%

Vitamin K
34µg
33%

Phosphorus
249mg
25%

Potassium
821mg
23%

Magnesium
85mg
21%

Vitamin B5
1mg
17%

Fiber
3g
16%

Folate
58µg
15%

Copper
0.22mg
11%

Manganese
0.21mg
11%

Vitamin B2
0.16mg
10%

Vitamin B1
0.12mg
8%

Calcium
71mg
7%

Vitamin E
1mg
7%

Zinc
0.93mg
6%

Vitamin B12
0.3µg
5%

covered percent of daily need
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