Jerk Chicken Banh Mi with Daikon Pickles Recipe

Name: Jerk Chicken Banh Mi with Daikon Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups rice vinegar; 1/4 cup brown sugar; 1 pound daikon radish, julienned; 12 ounces carrot, julienned; 2 tablespoons ground allspice; 2 tablespoons ground cinnamon; 2 tablespoons crushed red chile flakes; 2 tablespoons ground cloves; 2 tablespoons garlic powder; 2 tablespoons ground ginger; 2 tablespoons onion powder; 2 tablespoons dried oregano; 2 tablespoons ground black pepper; 2 tablespoons kosher salt; 2 tablespoons dried thyme; 10 to 15 boneless chicken thighs; 3 tablespoons coconut oil; 10 hoagie rolls (8-inch), split; 6 avocados; 40 sprigs cilantro; 40 slices julienned cucumber

Servings: persons

1 1/4 cups rice vinegar
1/4 cup brown sugar
1 pound daikon radish, julienned
12 ounces carrot, julienned
2 tablespoons ground allspice
2 tablespoons ground cinnamon
2 tablespoons crushed red chile flakes
2 tablespoons ground cloves
2 tablespoons garlic powder
2 tablespoons ground ginger
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons ground black pepper
2 tablespoons kosher salt
2 tablespoons dried thyme
10 to 15 boneless chicken thighs
3 tablespoons coconut oil
10 hoagie rolls (8-inch), split
6 avocados
40 sprigs cilantro
40 slices julienned cucumber

1
For the daikon pickles: Place the daikon and carrots in a glass pickling jar.
2
Mix the vinegar, brown sugar and 1 cup water together, stirring until the sugar is fully dissolved.
3
Pour over the daikon and carrots.
4
Cover and refrigerate for 24 hours.
5
For the jerk chicken: Preheat the oven to 350 degrees F.
6
In a mixing bowl, mix together the allspice, cinnamon, chile flakes, cloves, garlic, powder, ginger, onions powder, oregano, pepper, salt and thyme.
7
Sprinkle the rub all over the chicken thighs.
8
In a large skillet over medium heat, sear the thighs in the coconut oil, 2 to 3 minutes per side.
9
Transfer to the oven to finish cooking, about 20 minutes.
10
Let rest for 10 minutes before slicing.
11
Assemble the banh mi: Spread the hoagie rolls with avocado (it takes the place of pate here).
12
Add sliced chicken, and top with 4 sprigs cilantro, 4 slices cucumber and 1/4 cup pickled daikon.

768

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 1/4 cups rice vinegar, 1/4 cup brown sugar, 1 pound daikon radish, julienned, 12 ounces carrot, julienned, and more.

Yes, Jerk Chicken Banh Mi with Daikon Pickles falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jerk Chicken Banh Mi with Daikon Pickles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions