Chicken Banh Mi Sandwich Sliders are the mini version of the classic Vietnamese sandwich. These serious game day menu contenders are made with shredded chicken and quick pickled veggies, piled high with classic Banh Mi toppings.
Prepare marinade by whisking together GARLIC, FISH SAUCE, LIME JUICE, SUGAR, and SOY SAUCE; pour over CHICKEN BREAST; cover and allow to marinate 30 minutes minimum, up to 8 hours.NOTE: While the meat is marinating, you can make the quick pickled veggies if you don't already have them made.
How to grill chicken breast
Preheat the grill to medium. Clean the grill surface and brush with oil.Place chicken breasts in the center of the hot grill, close the lid, and set a timer for 3-5 minutes, or until chicken easily releases from the grill and shows well-defined grill marks.Next, turn the outside grill burners to MEDIUM and center grill burner to OFF. This is known as MOM = medium-off-medium, which creates indirect heat under the chicken and allows it to bake like it's in an oven.Open the grill lid and flip chicken breasts over, keeping them in the center of the grill. Then cllose the grill lid and continue cooking until chicken reaches an internal temperature of 165°.NOTE: Because grill performance varies, cooking times will also vary, so you'll need to monitor the temperature with a meat thermometer and use that as your guide.
How to cook chicken breast on the stove
Preheat a 10" skillet on medium-high with a neutral flavored oil (such as AVOCADO OIL or CANOLA OIL).Place chicken breasts into hot skillet and allow to cook on one side until they release from the skillet surface.Turn them over and continue cooking until they reach an internal temperature of 165°.
Once chicken breasts are done
Remove chicken breasts from heat and place a foil tent over them.Allow them to rest a few minutes (this helps keep the juices intact).Slice into thin strips to prep them for the banh mi sandwiches.
Assemble the banh mi sandwiches
To assemble sandwich sliders, spread mayo on both sides of slider rolls; then distribute each prepped ingredient over bottom halves in order starting with CHICKEN, PICKLED VEGETABLES, CUCUMBER, CILANTRO, and JALAPEÑOS; drizzle Sriracha if desired; serve warm.