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bahn mi sandwich

1 ½ lbs boneless skinless chicken thighs
3 tbs good mayonnaise
½ cup cilantro leaves, rinsed and dried
4 rolls (we like ours light and airy with a nice flaky crust)


For the Chicken Marinade

3 tbs fish sauce
2 tbs soy sauce, regular
2 tbs maple syrup, grade B preferred
1 tbs brown sugar
1 tbs garlic, minced
1 tbs ginger, minced
1 tsp toasted sesame oil
4 scallions, minced
½ tsp fresh ground pepper
1 tbs white wine

For the Pickled Veggies

1 ½ cups carrots, sliced matchstick style
1 cup radish, thinly sliced rounds
1 cup apple cider vinegar
1 tbs kosher salt
2 tbs granulated sugar

Serves 4
Prep Time: 6 Hours 
Cook Time: 6 Minutes
  1. Begin by marinating the chicken thighs. In a medium bowl, combine chicken thighs with fish sauce, soy sauce, maple syrup, brown sugar, garlic, ginger, sesame oil, scallions, ground pepper, and white wine. Marinate 4-6 hours or over night in refrigerator.
  2. Pickle veggies. In a medium bowl, combine carrots and radishes with apple cider vinegar, salt and sugar. Refrigerate a minimum of 1 hour.
  3. Preheat Fire Magic Grill to 450*. Grill chicken thighs 3-4 minutes per side or until the internal temperature reads 160*.
  4. Pull from grill and allow to rest 5 minutes while assembling sandwiches.
  5. We like to lightly warm or toast our buns on the grill for 1-2 minutes for added texture and flavor.
  6. Slice bun in half and spread both sides with good quality mayonnaise. Fill bun with chicken, pickled veggies and cilantro. Enjoy!