Don't know what to make your for your next backyard grilling party? Make these little crowd pleasing Vietnamese chicken banh mi sandwiches!
📍RECIPE
For the Vietnamese Lemongrass Chicken Marinade:
8-12 chicken thighs
3 tsp garlic powder
2 tsp onion powder
4 tbsp lemongrass (60g; frozen, fresh, or paste)
2 tbsp soy sauce (30ml)
3 tbsp fish sauce (45ml)
2 tbsp honey (40g)
2 tbsp ground coriander
1 tsp salt
1 tsp chicken bouillon
1 tsp paprika
1/2 tsp cayenne powder
1 tbsp neutral oil or olive oil (15ml)
1 tbsp vodka (15ml) to enhance the flavor and tenderize the meat (alternatively use soda)
Cracked black pepper to taste
To Assemble:
Hawaiian buns or mini brioche buns
Pickled carrots and daikon
Thinly sliced cucumber
Cilantro
Sriracha mayo
Instructions:
Prepare the Chicken:
Cut the chicken thighs into sizes that will fit your slider buns.
Make the Marinade:
In a mixing bowl, combine garlic powder, onion powder, lemongrass, soy sauce, fish sauce, honey, ground coriander, salt, chicken bouillon, paprika, cayenne powder, oil, vodka (or soda), and cracked black pepper. Mix well until it forms a paste-like texture.
Marinate the Chicken:
Place the chicken in a large bowl and add the marinade. Use tongs or clean hands to ensure the chicken is thoroughly coated with the marinade.
Refrigerate for 20-30 minutes, or overnight for deeper flavor.
Cook the Chicken:
Preheat the grill to 450°F (232°C).
Grill the chicken for about 3-4 minutes on each side or until fully cooked and internal temperature reaches 165°F (74°C).
Prepare the Sliders and serve:
Lightly toast the buns on the grill.
Spread sriracha mayo on the buns, then add a piece of grilled chicken.
Top with pickled carrots, cucumber slices, and cilantro.