Vietnamese BBQ Chicken Bánh Mì (Gà Nướng)
Caramelized grilled chicken with honey, fish sauce, garlic, and lemongrass — perfect for meal prep or summer hosting.
Equipment
- Grill pan or skillet
- Mixing bowl
- Tongs
- Cutting board & knife
Ingredients
For the chicken
- 1 1/2 lb boneless skinless chicken thighs
- 3 tbsp soy sauce
- 2 tbsp fish sauce
- 2 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp neutral oil
- 1 tbsp minced lemongrass
- 1 tbsp minced garlic
- 1 tsp minced ginger
- 1 tsp chili paste or sambal
- 1 tsp black pepper
- For the sandwich
For the sandwich
- 4 Vietnamese baguettes or light French rolls
- 1 cup pickled carrot and daikon
- 1 small cucumber sliced thin
- 1 jalapeño sliced
- 1/2 cup cilantro
- 4 tbsp mayonnaise
- 2 tsp Maggi seasoning
Instructions
- Marinate chicken with soy sauce, fish sauce, honey, brown sugar, oil, lemongrass, garlic, ginger, chili paste, and black pepper for at least 15 minutes or up to overnight.
- Heat grill or grill pan over medium‑high. Grill chicken 5 to 6 minutes per side until lightly charred and cooked through. Rest 5 minutes, then slice.
- Toast baguettes lightly. Spread mayonnaise inside each roll and drizzle with Maggi.
- Layer sliced BBQ chicken, pickled carrot and daikon, cucumber, jalapeño, and cilantro.
- Serve warm.
Notes
- Chicken thighs hold up best to grilling and stay juicy.If using chicken breast, pound to even thickness for faster cooking.
- Pickled carrot and daikon can be made ahead and stored for up to 2 weeks.
- For extra char, finish chicken directly over high heat for 30 seconds per side.