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Grilled Korean BBQ Chicken Sandwich

Grilled Korean BBQ Chicken Sandwich

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Indulge in the mouthwatering delight of the Grilled Korean BBQ Chicken Sandwich, where sweet meets spicy in every flavorful bite. This easy-to-make sandwich features tender marinated chicken thighs grilled to perfection, topped with refreshing pickled cucumbers, all nestled within soft sandwich buns. Perfect for gatherings or a quick weeknight dinner, this dish promises satisfaction and leaves everyone coming back for more.

Ingredients

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  • 2.5 pounds boneless skinless chicken thighs
  • 1 cup rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon grated garlic
  • 1 tablespoon grated ginger
  • 2 tablespoons low sodium soy sauce
  • 12 tablespoons gochujang (adjust to taste)
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 1/4 cup mayonnaise
  • Sandwich buns
  • 1 whole seedless cucumber (sliced into 1/8 inch rounds)
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 cup ice (heaping cup)
  • extra water (to top off container)
  • 2 tablespoons water (for a slurry)
  • 1 teaspoon cornstarch (for a slurry)
  • 1 teaspoon low sodium soy sauce
  • ¼ cup Korean BBQ rub

Instructions

  1. Prepare the pickled cucumbers by mixing rice vinegar, salt, sugar, ice, and water. Stir until dissolved and add cucumber slices. Let pickle while you marinate the chicken.
  2. In a bowl, whisk together sesame oil, garlic, ginger, soy sauce, gochujang, brown sugar, honey, and rice vinegar to create the marinade.
  3. Coat chicken thighs in the marinade and refrigerate for at least two hours or overnight for deeper flavor.
  4. Grill chicken on medium-high heat for about 6-8 minutes per side until cooked through.
  5. Mix cornstarch with water to create a slurry; drizzle over cooked chicken on the grill until thickened.
  6. Assemble sandwiches with mayo-sriracha spread on buns followed by grilled chicken and pickled cucumbers.

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