Leaping Frog Grilled Chicken for Banh Mi sandwiches

Charlie always makes Banh Mi sandwiches with pork but Cassie's sister is visiting and she does not like pork so we are going to make it with the more traditional chicken. I spatchcocked a chicken but instead of cutting out the backbone, i left the whole chicken intact and cut the breast free and rotated it in front so it looks sort of like a leaping frog. I slashed the part between the thighs and back to open it up so that part can cook faster.  That part usually is still raw when the rest of the chicken is done.  Since the vegetables in the banh mi sandwich are marinated in rice vinegar and sugar, I basted the chicken with lime juice and honey flavored olive oil.

I roasted the chicken on the closed grill with the outside burners on low and the two inside burners turned off. 

Banh Mi

"This version of the popular Vietnamese bahn mi sandwich has sweet and tangy pickled vegetables and broiled chicken breast, served on a toasted French baguette."

INGREDIENTS:

1/2 cup rice vinegar

1/4 cup water

1/4 cup white sugar

1/4 cup carrot, cut into 1/16-inch-thick

matchsticks

1/4 cup white (daikon) radish, cut into 1

/16-inch-thick matchsticks

1/4 cup thinly sliced white onion

1 skinless, boneless chicken breast half

garlic salt to taste

ground black pepper to taste

1 (12 inch) French baguette

4 tablespoons mayonnaise

1/4 cup thinly sliced cucumber

1 tablespoon fresh cilantro leaves

1 small jalapeno pepper - seeded and cut

into 1/16-inch-thick matchsticks

1 wedge lime

I cut the vegetables thin and about two inches long but do not cut them matchstick.  After the vegetables are marinated, the french bread (I used Italian because the crust is softer) is split lengthwise.  It can be toasted if desired, then both sides are spread with Mayo and the vegetables and chicken is layered on.  The cilantro is not marinated but chopped and sprinkled on top of the chicken.