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Grilled Korean BBQ Chicken Sandwich

Grilled Korean BBQ Chicken Sandwich

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Indulge in the vibrant flavors of our Grilled Korean BBQ Chicken Sandwich, where sweet meets spicy in a delightful fusion. This dish offers a hearty experience with marinated chicken thighs grilled to perfection and complemented by crunchy pickled cucumbers. Perfect for family dinners, barbecues, or meal prep, this sandwich brings comfort food to another level. With quick preparation and customizable spice levels, it’s an easy and satisfying choice for any occasion.

Ingredients

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  • 2.5 pounds chicken thighs (boneless skinless and trimmed of extra fat)
  • 1 whole seedless cucumber (sliced into 1/8 inch rounds)
  • 1 cup rice vinegar
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 cup ice (heaping cup)
  • 1 tablespoon sesame oil
  • 1 tablespoon grated garlic
  • 1 tablespoon grated ginger
  • 2 tablespoons low sodium soy sauce
  • 12 tablespoons gochujang (depends on your heat tolerance)
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • ¼ cup Korean BBQ rub
  • 2 tablespoons water (for a slurry)
  • 1 teaspoon cornstarch (for a slurry)
  • ¼ cup mayo
  • 12 tablespoons sriracha (depending on your heat tolerance)
  • 1 teaspoon sesame oil
  • 1 teaspoon low sodium soy sauce
  • Sandwich buns or rolls

Instructions

  1. Prepare pickled cucumbers by mixing rice vinegar, salt, sugar, and ice. Add cucumber slices and let them sit.
  2. For the marinade, whisk together sesame oil, grated garlic, grated ginger, soy sauce, gochujang, brown sugar, honey, and rice vinegar.
  3. Marinate chicken thighs in the mixture for at least 2 hours or overnight.
  4. Preheat the grill to medium-high heat and cook chicken for about 6–7 minutes per side until fully cooked (165°F internal temperature).
  5. Mix mayonnaise with sriracha and soy sauce to create the sandwich sauce.
  6. Assemble the sandwich by spreading sauce on buns, layering with grilled chicken strips and pickled cucumbers.

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