Chicken Banh mi

In a bowl, combine all the marinade ingredients and mix well. Add the chicken thighs, making sure they are well coated. Cover and refrigerate for at least 3 hours.

Preheat the grill to high heat and oil well. Remove the chicken thighs from the marinade, place them on the grill, and cook while basting with the marinade. Ensure an internal temperature of 80 °C (175 °F). Keep warm.

In a bowl, dissolve the vinegar and sugar together. Add the julienned carrots and radishes, and season with salt and pepper. Refrigerate.

Slice the grilled chicken thighs into strips.

Make a lengthwise cut in the baguettes. Spread the inside with spicy mayonnaise, then fill with lettuce leaves, chicken strips, pickled vegetables, cilantro, and cucumber. Cut in half and serve.