Asian Grilled Chicken Sandwich

BC Wine Pairing; Muscat or Riesling

Serves 4

Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes


1 French baguette or 4 Vietnamese bread rolls

Lemongrass chicken:
8 boneless skinless chicken thighs
2 lemongrass stalks, chopped
2 garlic cloves, minced
1 shallot, chopped
2 tsp fish sauce
2 tbsp soy sauce
1 tsp brown sugar
1 tsp sambal sauce
1 tsp maple syrup
¼ cup lime juice

Pickled carrots and daikon
1 cup carrot, cut into matchsticks
1 cup daikon, cut into matchsticks
1 cup water
1 cup rice wine vinegar
¼ cup sugar
1 tsp salt

Spicy mayo:
½ cup mayonnaise
2 tbsp sriracha
1 tsp sesame oil
1 tsp rice vinegar

½ cup cilantro
1 cup cucumbers, thinly sliced
1 cup radishes, thinly sliced


Preheat grill on medium high heat.

Process lemongrass, shallot, garlic, lime juice, fish sauce, brown sugar, and sambal in a food processor until a fine paste is formed. Season chicken with salt and pepper then add to a Ziploc bag with the paste and chill in the fridge for 30 minutes or longer.

Bring water, rice wine vinegar, sugar and salt to a boil in a saucepot over high heat. Pour hot liquid over julienned carrots and daikon. They are ready to serve when the liquid has cooled in the fridge. 

Cook chicken thighs on grill until caramelized, it has nice grill marks and is fully cooked through around 5 minutes a side.

In a bowl whisk together all ingredients for spicy mayonnaise.

To assemble cut baguette (or buns) in half, and spread top and bottom with spicy mayonnaise. Nicely arrange cucumbers on bottom bun, then add grilled chicken on top. Top with pickled carrots and daikon. Garnish with cilantro and radishes. Cut baguette into four equal sandwiches. 

BC Wine Pairing Examples

Hillside Winery Muscat OttonelApp
Moraine Estate Winery Reserve RieslingApp