Grilled

Grilled Chicken Banh Mi

Name: Grilled Chicken Banh Mi
Prep time: 30 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 lb (450g) chicken thighs, boneless; 1/4 cup (60ml) soy sauce; 1/4 cup (60ml) fish sauce; 2 tablespoons lime juice; 2 cloves garlic, minced; 1 tablespoon grated ginger; 1 cup (115g) carrots, peeled and grated; 1 cup (115g) cucumbers, sliced; 1 cup (115g) daikon radish, peeled and grated; 1/4 cup (60ml) vinegar; 2 tablespoons sugar; 4 baguettes, crispy; 1/4 cup (60g) mayonnaise; 2 tablespoons sriracha

By Gabriel Rutherford · June 19, 2026 · Grilled

Prep30 min

Cook20 min

Total60 min

Serves4

There's something special about the combination of flavors and textures in a great Banh Mi sandwich. The crispy baguette, the spicy pickled vegetables, the creamy mayonnaise, and of course, the juicy grilled chicken. As a home cook, I've always been fascinated by the way this Vietnamese dish brings together so many different elements to create something truly greater than the sum of its parts.

For me, the key to a great Grilled Chicken Banh Mi is all about balance. You want the chicken to be flavorful and juicy, but not so overpowering that it overwhelms the other ingredients. You want the pickled vegetables to be tangy and crunchy, but not so sour that they make your face pucker. And you want the mayonnaise and sriracha to add a rich and spicy kick, without making the sandwich feel too heavy or overwhelming.

In this recipe, I'll show you how to make the perfect Grilled Chicken Banh Mi, with all the tips and tricks you need to create a dish that's both authentic and delicious. From the marinade to the grill, and from the pickled vegetables to the assembly of the sandwich, I'll take you through every step of the process.

So whether you're a seasoned cook or just starting out, I hope you'll join me on this culinary journey and discover the joy of making Grilled Chicken Banh Mi from scratch. It's a recipe that's sure to become a staple in your kitchen, and one that will leave your family and friends begging for more.

One of the things I love about this recipe is how versatile it is. You can serve it for lunch or dinner, and it's perfect for a quick weeknight meal or a special occasion. You can also customize it to your taste by adding your favorite toppings or using different types of protein. So don't be afraid to get creative and make it your own!

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients
It's perfect for a quick weeknight meal or a special occasion
The combination of flavors and textures is unique and delicious
You can customize it to your taste by adding your favorite toppings or using different types of protein
It's a great way to get your family and friends to eat more vegetables
The pickled vegetables are a great way to add some extra nutrition to the dish
The mayonnaise and sriracha add a rich and spicy kick

Why This Recipe Works

The key to a great Grilled Chicken Banh Mi is the balance of flavors and textures. The chicken needs to be juicy and flavorful, the pickled vegetables need to be tangy and crunchy, and the mayonnaise and sriracha need to add a rich and spicy kick. To achieve this balance, it's all about the layers of flavor and texture that you build into the dish.

First, you need to start with a good marinade for the chicken. This is where you add the flavors that will penetrate deep into the meat and make it juicy and delicious. I like to use a combination of soy sauce, fish sauce, and lime juice, along with some garlic and ginger for added depth.

Next, you need to grill the chicken to perfection. This is where the magic happens, and the chicken goes from being a plain piece of meat to a juicy and flavorful component of the sandwich. I like to use a medium-high heat to get a good sear on the outside, and then finish it off with a lower heat to cook it through to 165 F (74 C).

Finally, you need to assemble the sandwich with all the right components. This is where the pickled vegetables, mayonnaise, and sriracha come in. The pickled vegetables add a tangy and crunchy texture, while the mayonnaise and sriracha add a rich and spicy kick. It's all about finding the right balance of flavors and textures to create a dish that's greater than the sum of its parts.

Ingredients You’ll Need

To make this recipe, you'll need a few key ingredients. The chicken is the star of the show, and you'll want to use boneless, skinless chicken thighs for the best results. You'll also need some soy sauce, fish sauce, and lime juice for the marinade, along with some garlic and ginger for added depth. For the pickled vegetables, you'll need some carrots, cucumbers, and daikon radish, along with some vinegar and sugar. And for the sandwich, you'll need some crispy baguettes, mayonnaise, and sriracha.

One of the most important things to keep in mind when shopping for ingredients is to choose the freshest and highest-quality options available. This will make a big difference in the flavor and texture of the final dish. For example, you'll want to choose chicken thighs that are plump and have a good balance of meat and fat. You'll also want to choose vegetables that are firm and have a good crunch.

1 lb (450g) chicken thighs, bonelessYou want to use boneless, skinless chicken thighs for the best results. This will help the chicken cook evenly and prevent it from becoming too dry or tough.
1/4 cup (60ml) soy sauceSoy sauce is a key component of the marinade, and it adds a rich and savory flavor to the chicken. You can use either light or dark soy sauce, depending on your preference.
1/4 cup (60ml) fish sauceFish sauce is another key component of the marinade, and it adds a salty and umami flavor to the chicken. You can use either anchovy-based or vegan fish sauce, depending on your dietary preferences.
2 tablespoons lime juiceLime juice adds a bright and citrusy flavor to the marinade, and it helps to balance out the richness of the soy sauce and fish sauce.
2 cloves garlic, mincedGarlic is a key component of the marinade, and it adds a pungent and aromatic flavor to the chicken. You can use either fresh or roasted garlic, depending on your preference.
1 tablespoon grated gingerGinger is another key component of the marinade, and it adds a spicy and warming flavor to the chicken. You can use either fresh or dried ginger, depending on your preference.
1 cup (115g) carrots, peeled and gratedCarrots are a key component of the pickled vegetables, and they add a sweet and crunchy texture to the dish. You can use either regular or baby carrots, depending on your preference.
1 cup (115g) cucumbers, slicedCucumbers are another key component of the pickled vegetables, and they add a refreshing and cooling texture to the dish. You can use either regular or English cucumbers, depending on your preference.
1 cup (115g) daikon radish, peeled and gratedDaikon radish is a key component of the pickled vegetables, and it adds a spicy and crunchy texture to the dish. You can use either regular or baby daikon radish, depending on your preference.
1/4 cup (60ml) vinegarVinegar is a key component of the pickled vegetables, and it adds a tangy and sour flavor to the dish. You can use either white vinegar or apple cider vinegar, depending on your preference.
2 tablespoons sugarSugar is another key component of the pickled vegetables, and it adds a sweet and balancing flavor to the dish. You can use either granulated or brown sugar, depending on your preference.
4 baguettes, crispyCrispy baguettes are a key component of the sandwich, and they add a crunchy and satisfying texture to the dish. You can use either fresh or toasted baguettes, depending on your preference.
1/4 cup (60g) mayonnaiseMayonnaise is a key component of the sandwich, and it adds a rich and creamy flavor to the dish. You can use either regular or vegan mayonnaise, depending on your dietary preferences.
2 tablespoons srirachaSriracha is another key component of the sandwich, and it adds a spicy and aromatic flavor to the dish. You can use either regular or vegan sriracha, depending on your dietary preferences.

Equipment You’ll Need

Large bowlWhiskMeasuring cups and spoons Cutting boardKnifeGrill or grill panInstant-read thermometerTongs or spatula

How to Make Grilled Chicken Banh Mi

1
In a large bowl, whisk together the soy sauce, fish sauce, lime juice, garlic, and ginger to make the marinade.
2
Add the chicken thighs to the marinade and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
3
Preheat the grill to medium-high heat. Remove the chicken from the marinade and cook for 5-7 minutes per side, or until it reaches an internal temperature of 165 F (74 C). Use an instant-read thermometer to check the temperature in the thickest part of the breast.
4
While the chicken is cooking, prepare the pickled vegetables. In a separate bowl, whisk together the vinegar and sugar until the sugar is dissolved. Add the grated carrots, sliced cucumbers, and grated daikon radish to the bowl and toss to coat.
5
Once the chicken is cooked, let it rest for 5-10 minutes before slicing it thinly against the grain.
6
To assemble the sandwiches, slice the baguettes in half and toast them until crispy. Spread a layer of mayonnaise on the bottom half of the baguette, followed by a layer of pickled vegetables, a few slices of chicken, and a sprinkle of sriracha.
7
Top the sandwich with the top half of the baguette and serve immediately.
8
To make the pickled vegetables ahead of time, prepare the vinegar and sugar mixture and store it in the refrigerator for up to 24 hours. Add the grated carrots, sliced cucumbers, and grated daikon radish to the mixture just before serving.
9
To make the sandwiches ahead of time, cook the chicken and prepare the pickled vegetables, but do not assemble the sandwiches until just before serving.
10
To freeze the sandwiches, cook the chicken and prepare the pickled vegetables, then assemble the sandwiches and wrap them individually in plastic wrap or aluminum foil. Freeze for up to 3 months and thaw overnight in the refrigerator before serving.
11
To reheat the sandwiches, wrap them in foil and heat them in the oven at 350 F (180 C) for 10-15 minutes, or until the chicken is heated through and the bread is crispy.
12
To add some extra flavor to the sandwiches, try adding some sliced jalapenos or hot sauce to the mayonnaise, or sprinkling some chopped cilantro or basil on top of the pickled vegetables.

Expert Tips

To get the crispiest baguettes, try toasting them in the oven for a few minutes before assembling the sandwiches.
To add some extra flavor to the chicken, try marinating it for a few hours or overnight before cooking.
To make the pickled vegetables ahead of time, prepare the vinegar and sugar mixture and store it in the refrigerator for up to 24 hours.
To assemble the sandwiches quickly, try preparing all the components ahead of time and storing them in separate containers in the refrigerator.
To make the sandwiches more substantial, try adding some sliced cheese or grilled vegetables to the filling.
To make the sandwiches more portable, try wrapping them individually in plastic wrap or aluminum foil and serving them on the go.
To add some extra spice to the sandwiches, try adding some sliced jalapenos or hot sauce to the mayonnaise.
To make the sandwiches more refreshing, try adding some sliced cucumbers or pickled carrots to the filling.

Common Mistakes to Avoid

Not cooking the chicken to the correct internal temperature, which can result in undercooked or overcooked chicken.
Not letting the chicken rest before slicing it, which can result in a loss of juices and a less tender texture.
Not toasting the baguettes before assembling the sandwiches, which can result in a soft and soggy texture.
Not using the right type of vinegar for the pickled vegetables, which can result in a too-sour or too-sweet flavor.
Not adding enough mayonnaise or sriracha to the sandwiches, which can result in a dry and flavorless filling.
Not using fresh and high-quality ingredients, which can result in a less flavorful and less textured dish.

Variations and Substitutions

Try using different types of protein, such as pork or tofu, for a variation on the classic chicken Banh Mi.
Try adding some sliced cheese or grilled vegetables to the filling for a more substantial sandwich.
Try using different types of bread, such as a crusty baguette or a soft bun, for a different texture.
Try adding some sliced jalapenos or hot sauce to the mayonnaise for an extra spicy kick.
Try using different types of vinegar, such as apple cider vinegar or white wine vinegar, for a different flavor.
Try adding some chopped cilantro or basil to the pickled vegetables for a fresh and herbaceous flavor.
Try using different types of sauce, such as sriracha or hot sauce, for a different level of heat.

What to Serve With Grilled Chicken Banh Mi

To serve the Grilled Chicken Banh Mi, try pairing it with some pickled carrots and daikon radish, or some sliced cucumbers and jalapenos. You can also try serving it with a side of steamed rice or noodles, or a simple green salad. For a more substantial meal, try adding some sliced cheese or grilled vegetables to the filling.

Some other ideas for serving the Grilled Chicken Banh Mi include serving it as a snack or appetizer, or as a light and refreshing lunch or dinner. You can also try serving it at a party or gathering, or as a special treat for a crowd.

Pickled carrots and daikon radishSliced cucumbers and jalapenosSteamed rice or noodlesSimple green saladSliced cheese or grilled vegetablesChopped cilantro or basil

Make-Ahead, Storage, Freezing and Reheating

To store the Grilled Chicken Banh Mi, try wrapping the sandwiches individually in plastic wrap or aluminum foil and refrigerating them for up to 24 hours. You can also try freezing the sandwiches for up to 3 months and thawing them overnight in the refrigerator before serving.

To reheat the sandwiches, try wrapping them in foil and heating them in the oven at 350 F (180 C) for 10-15 minutes, or until the chicken is heated through and the bread is crispy. You can also try microwaving the sandwiches for 30-60 seconds, or until the chicken is heated through and the bread is crispy.

Some other tips for storing and reheating the Grilled Chicken Banh Mi include trying to assemble the sandwiches just before serving, and using fresh and high-quality ingredients to ensure the best flavor and texture. You can also try adding some extra sauce or mayonnaise to the sandwiches before serving, or sprinkling some chopped cilantro or basil on top of the pickled vegetables for a fresh and herbaceous flavor.

To make the Grilled Chicken Banh Mi ahead of time, try preparing all the components ahead of time and storing them in separate containers in the refrigerator. You can then assemble the sandwiches just before serving, and add any extra sauce or mayonnaise as needed.

Frequently Asked Questions

What type of chicken is best for this recipe?

Boneless, skinless chicken thighs are the best type of chicken to use for this recipe. They have a good balance of meat and fat, which makes them juicy and flavorful.

Can I use different types of protein for this recipe?

Yes, you can use different types of protein for this recipe, such as pork or tofu. Just be sure to adjust the cooking time and temperature accordingly.

What type of vinegar is best for the pickled vegetables?

White vinegar or apple cider vinegar are the best types of vinegar to use for the pickled vegetables. They have a mild flavor and a good balance of acidity, which makes them perfect for pickling.

Can I make the pickled vegetables ahead of time?

Yes, you can make the pickled vegetables ahead of time. Just prepare the vinegar and sugar mixture and store it in the refrigerator for up to 24 hours. Add the grated carrots, sliced cucumbers, and grated daikon radish to the mixture just before serving.

How do I assemble the sandwiches?

To assemble the sandwiches, slice the baguettes in half and toast them until crispy. Spread a layer of mayonnaise on the bottom half of the baguette, followed by a layer of pickled vegetables, a few slices of chicken, and a sprinkle of sriracha. Top the sandwich with the top half of the baguette and serve immediately.

Can I freeze the sandwiches?

Yes, you can freeze the sandwiches for up to 3 months. Just wrap them individually in plastic wrap or aluminum foil and store them in the freezer. Thaw them overnight in the refrigerator before serving.

How do I reheat the sandwiches?

To reheat the sandwiches, wrap them in foil and heat them in the oven at 350 F (180 C) for 10-15 minutes, or until the chicken is heated through and the bread is crispy. You can also try microwaving the sandwiches for 30-60 seconds, or until the chicken is heated through and the bread is crispy.

What are some variations on this recipe?

Some variations on this recipe include using different types of protein, such as pork or tofu, or adding some sliced cheese or grilled vegetables to the filling. You can also try using different types of bread, such as a crusty baguette or a soft bun, or adding some sliced jalapenos or hot sauce to the mayonnaise for an extra spicy kick.

The Full Recipe

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