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Genevieve Taylor's Vietnamese Grilled Chicken Baguette with Mango & Lime Leaf Butter

Genevieve Taylor's Vietnamese Grilled Chicken Baguette with Mango & Lime Leaf Butter

Genevieve Taylor's Vietnamese style fragrant and tasty grilled chicken baguettes are going to be a definite hit this summer with a spicy tropical kick!

Watch Genevieve make the recipe on her IG.

Temperatures

Check the temperature of the chicken with your Thermapen to ensure the internal temperature of the thickest part of the fillet has reached 74°C.

Ingredients
Serves 4
  • 700g chicken thigh fillets
  • 1 lime, juiced
  • 1 tbsp fish sauce
  • 1 banana shallot, finely chopped (or 2 regular)
  • 2 cloves garlic, crushed
  • 2 tsp brown sugar
  • 2 birds eye chillies, chopped
  • 1/2 tsp Chinese five spice
  • 1 tbsp vegetable oil
  • salt and freshly ground black pepper
  • 75g unsalted butter, softened
  • 6 fresh kaffir lime leaves, finely chopped
  • a good pinch sea salt flakes
  • 4 x mini baguettes, or a large on cut into pieces
  • a handful of soft lettuce leaves
  • 1 slightly underripe mango, sliced
Fresh lime leaves can be a little tricky to find, so substitute with a handful of coriander if you struggle to source them.
directions
Previous
Next
  • Slash the chicken fillets deeply but not all the way through to help the marinade soak in and put into a bowl.
  • Add the vegetable oil, lime juice, fish sauce, brown sugar, chilli and Chinese five spice.
  • Season with a little salt and pepper and stir well until the chicken is evenly coated.
  • Cover and refrigerate for a good hour or two.
  • Whilst the chicken is marinating, make the lime leaf butter by mashing together the softened butter, lime leaves and sea salt flakes. Set aside.
  • When you are ready to cook, fire up the barbecue ready for indirect grilling (see intro).
  • Drizzle the oil over the chicken and toss to coat.
  • Spread the fillets out on the grill bars, away from the fire so it cooks indirectly and cook for about 20 minutes, turning and rotating a few times so they cook evenly and brushing with any leftover marinade as you go.
  • Use your Thermapen to ensure the internal temperature of the thickest part of the fillet has reached 74°C.
  • Once the chicken is cooked, pile it up to one side of the grill and rest the baguettes onto the grill bars, away from the fire, to warm through for around 5 minutes.
  • To serve, slice the warm baguettes through the centre and add a little lettuce and mango. Add a couple of pieces of the hot chicken and then top with a good spoonful of the butter. Squeeze the baguette shut and allow the butter to melt for a few seconds before tucking in.
" Barbecuing doesn't need to be difficult when you have the right tools, so we're encouraging Brits to be #BBQBrave and challenge their cooking skills this summer."

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