Banh mi de pollo vietnamita a la parrilla

Ingredientes

• 1 pound boneless skinless chicken thighs or breast ((if chicken breast is thick, slice them thin lengthwise))
• 3 Tablespoons cooking oil
• 3 cloves fresh garlic (, minced)
• 2 Tablespoons fish sauce ((or soy sauce, but fish sauce tastes totally better))
• 1/2 teaspoon fresh cracked black pepper
• 1 french baguette ((soft centered crumb, crispy crust))
• 1/4 cup pork liver pate (, or to taste)
• 2 tablespoons mayonnaise (, or to taste)
• 1 teaspoon hot sauce (, or to taste)
• 1 teaspoon soy sauce (, or to taste)
• pickled carrots and daikon
• fresh cilantro
• thin slices of chili pepper
• thin slices of cucumber

Preparación

1. 1

   Marinade: In bowl combine oil, garlic, fish sauce and black pepper. Stir well. Add chicken mix chicken into the marinade, coating all the chicken pieces. Cover and set aside for about 20 minutes. You can marinade the chicken up to one day ahead of time.

2. 2

   Pre-heat grill to medium-high heat. Scrape the grill grates to make sure they are clean.

3. 3

   Grill: Place the chicken on the grill. Grill the chicken for about 2-4 minutes per side, or until slightly charred and the chicken is cooked through.For thicker pieces of thigh or breast, grill each side a second time for another 2-4 minutes per side, or until the chicken is cooked all the way through.

4. 4

   Slice the chicken into strips. Cut the baguette to the lengths you want each sandwich. Slit the baguette pieces lengthwise.

5. 5

   Assemble the sandwich: Layer all your favorite spreads (pate, mayo, soy sauce, etc.) and then fill in your favorite toppings (pickled carrots & daikon, cilantro, cucumber, etc.) into the sandwich along with the chicken. Enjoy!