Grilled Vietnamese Chicken Sandwiches

Total Time:
2 hr 55 min
40 min
2 hr
15 min

4 servings

  • 1 cup rice vinegar
  • 1/2 cup sugar
  • Kosher salt
  • 1 2 -inch piece peeled fresh ginger, sliced
  • 2 carrots, cut into matchsticks (about 1 cup)
  • 1/2 small daikon radish, cut into matchsticks (about 1 cup)
  • 4 stalks lemongrass, finely chopped
  • 1 shallot, thinly sliced
  • 3 tablespoons soy sauce
  • 3 tablespoons fish sauce
  • 4 large skinless, boneless chicken thighs (1 1/4 to 1 1/2 pounds)
  • Vegetable oil, for the grill
  • 1 cup fresh cilantro
  • 1 loaf soft French bread, split and cut into four 6-inch pieces
  • 1/4 cup mayonnaise, preferably Japanese (such as Kewpie)
  • 2 Persian or other small cucumbers, thinly sliced
  • 1 jalapeno pepper, thinly sliced
  • Sriracha, for serving
  • Combine the vinegar, sugar, 1/2 cup water, 1 teaspoon salt and the ginger in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves, about 2 minutes. Let cool.

  • Transfer half of the vinegar mixture to a large bowl and add the carrots and daikon; cover and refrigerate until ready to serve.

  • Transfer the remaining vinegar mixture to a shallow baking dish; stir in the lemongrass, shallot, soy sauce and fish sauce. Add the chicken thighs and toss to coat. Cover and refrigerate 2 hours, flipping the chicken halfway through.

  • Preheat a grill to medium high and brush the grates with vegetable oil. Remove the chicken from the marinade, scraping off the lemongrass and shallot; season with salt. Grill the chicken until well marked and cooked through, about 5 minutes per side. Remove to a cutting board.

  • Drain the carrots and daikon; stir in the cilantro. Cut the chicken thighs in half. Toast the bread on the grill and spread the mayonnaise on both sides; sandwich with the sliced cucumber, chicken, carrot mixture and jalapeno. Serve with Sriracha.

  • Photograph by Con Poulos

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