Are you ready for something different that’s also “knock your socks off” flavorful to throw on the grill? Look no further because my Vietnamese-inspired Chicken Banh Mi Skewers are just that!
Aren’t they pretty? “Banh mi” translates to bread in Vietnamese and it is pronounced “bun-me.” These sandwiches are built on a crusty baguette and are typically filled with chicken or pork, pickled vegetables, mayo, spicy peppers and cilantro. I have had them a few times in restaurants over the years and LOVE them. Making my own version was a must!
Making the Marinade
The marinade for the chicken is loaded with flavor bomb ingredients that create the juiciest, most delicious bites.
Add onion, garlic, cilantro, fresh ginger, fish sauce, soy sauce, lime zest and juice, sugar and salt into a food processor and pulse until mostly smooth. Pour it over cubed chicken breast that’s either in a bowl or a Ziploc bag.
Let marinate for 2-6 hours.
Pickled Vegetables and Sriracha Mayo
Pickled vegetables are a must and might be my favorite part. They’re super easy to make too! Boil rice vinegar, sugar and salt then let cool. Pour over matchstick cucumber, carrots, radishes and Anaheim peppers. Place in fridge until ready to serve. Make these while the chicken is marinating because they get better the longer they sit.
For the mayo, just combine mayonnaise and sriracha to taste. We like it spicy!
Grilling the Chicken Banh Mi Skewers
Jalapenos are a typical pepper used in banh mi so it made sense to thread them onto the skewers with the chicken. I left the jalapeno off some of the skewers because my kids are wimps with spice.
Place skewers on a hot grill and cook, turning occasionally, until internal temperature of chicken reaches 165 degrees F. It took about 20-25 minutes on my Traeger pellet grill.
Assembling the Sandwiches
To assemble, add sriracha mayo to both sides of a 6 inch baguette. Next, just slide a few pieces of the chicken right off of the skewers on then top with pickled vegetables and extra cilantro.
Chicken Banh Mi Skewers are such a unique and incredibly tasty way to enjoy grilling season and I can’t wait for you to experience them!
Sponsored post for Lee’s Marketplace. Ingredients on sale July 20-26: chicken breasts, sugar, mayonnaise
Chicken Banh Mi Skewers
Equipment
- Grill
Ingredients
- 2 1/2 lbs chicken breast, cubed
- 1/2 bunch cilantro
- 1 1/2 inch piece fresh ginger, peeled and diced into chunks
- 1/2 yellow, white or red onion
- 3 cloves fresh garlic
- 1 lime, zested and juiced
- 3 tablespoons fish sauce
- 3 tablespoons soy sauce
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
For the pickled vegetables:
- 3/4 cup rice vinegar
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 3/4 cup matchstick cucumber
- 1/2 cup matchstick carrots
- 1/4 cup matchstick radish
- 1 Anaheim pepper, cut into matchsticks
Additional ingredients:
- 3 fresh jalapenos, seeded and cut into large chunks
- 1 1/2 cups mayonnaise
- 3 tablespoons sriracha (or more to taste)
- 8 six inch baguette pieces, split lengthwise
- Cilantro, for garnish
Instructions
- Place chicken in a Ziploc bag or bowl.
- Add cilantro, ginger, onion, lime zest, lime juice, garlic, fish sauce, soy sauce, sugar and salt into a food processor. Pulse until mostly smooth. Pour over chicken and stir to coat all pieces. Cover and place in fridge to marinate for 2-6 hours.
- While chicken is marinating, add rice vinegar, sugar and salt to a small saucepan and bring to a boil for a few minutes or until sugar is dissolved. Set aside to cool slightly. Place matchstick vegetables in a bowl then pour vinegar over top. Cover and place in fridge until ready to serve.
- Combine mayonnaise and sriracha in a small bowl then place in fridge until ready to serve.
- Thread marinated chicken and pieces of jalapeno alternately onto skewers. Heat grill to high then place skewers on. Turn occasionally and cook until internal temperature of chicken reaches 165 degrees F. (About 20-25 minutes)
- To assemble banh mi, add sriracha mayo to both sides of baguette then slide chicken off the skewers and onto bread. Top with pickled vegetables and extra cilantro.
Notes
- Hoagie buns can be used in place of baguette if desired.
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