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Korean BBQ Grilled Chicken Sandwich

Savory Korean BBQ Grilled Chicken Sandwich You'll Crave

Savor this Korean BBQ Grilled Chicken Sandwich, blending sweet and spicy flavors for a crowd-pleasing meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 sandwiches
Course: Chicken
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickles
  • 1 whole Seedless Cucumber Provides crunch; can substitute with pickling cucumbers.
  • 1 cup Rice Vinegar Can substitute with apple cider vinegar.
  • 1 teaspoon Salt Essential for seasoning.
  • 1 tablespoon Sugar Can replace with honey or agave.
  • 1 cup Ice Cools pickling liquid.
For the BBQ Sauce
  • 2 tablespoons Sesame Oil Can use canola oil.
  • 2 cloves Grated Garlic Use fresh for best flavor.
  • 1 tablespoon Grated Ginger Use fresh for best flavor.
  • 1/4 cup Low Sodium Soy Sauce Can substitute with tamari.
  • 2 tablespoons Gochujang Adjust based on heat tolerance.
  • 2 tablespoons Brown Sugar Enhances flavor complexity.
  • 1 tablespoon Honey Enhances flavor complexity.
  • 2 tablespoons Korean BBQ Rub Adds depth and flavor.
  • 1 tablespoon Cornstarch Used for thickening.
For the Sriracha Mayo
  • 1/2 cup Mayo Can substitute with Greek yogurt.
  • 2 tablespoons Sriracha Can substitute with any hot sauce.
For the Sandwich
  • 1 pound Chicken Thighs Juicy protein; can swap with chicken breasts.
  • 4 rolls Sandwich Buns Use brioche or gluten-free buns.

Equipment

  • Grill
  • saucepan
  • Jar for pickles
  • Bowl for mayo

Method
 

Pickles
  1. Slice the whole seedless cucumber into thin rounds. In a saucepan, combine rice vinegar, salt, and sugar over medium heat until dissolved. Remove from heat, add ice, then pour over cucumbers in a jar and refrigerate for at least 4 hours.
BBQ Sauce
  1. Heat a skillet and add sesame oil. Sauté grated garlic and ginger for about 1 minute. Add soy sauce, gochujang, brown sugar, honey, and Korean BBQ rub; let simmer for 5-7 minutes. Mix in cornstarch slurry and set aside.
Sriracha Mayo
  1. Combine mayo, sriracha, sesame oil, and soy sauce in a bowl, stirring until smooth. Set aside.
Grill Chicken
  1. Season chicken thighs with Korean BBQ rub. Preheat grill to medium-high heat and grill chicken for 6-8 minutes on each side until charred. Move to indirect heat until internal temperature reaches 165℉.
Assemble Sandwich
  1. Spread sriracha mayo on the cut sides of buns, add grilled chicken thighs, and top with pickles.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Experiment with different buns and add optional toppings like lettuce for freshness.

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