If you love a burst of flavor with an irresistible crunch, then you’re in for a treat with the Grilled Korean BBQ Chicken Sandwich. This sandwich is a symphony of textures and tastes, featuring juicy grilled chicken marinated in a savory Korean BBQ sauce, balanced with crunchy pickles, and a creamy sriracha mayo. The combination is not just delicious; it’s an adventure for your taste buds, reflecting the vibrant street food culture of Korea. As you dig into this wonderful creation, you’ll appreciate each layer of flavor and texture, all nestled between fresh sandwich buns.
Why We Love This Grilled Korean BBQ Chicken Sandwich Recipe
What sets this Grilled Korean BBQ Chicken Sandwich apart is its unique blend of flavors and the ease of preparation. The marinated chicken thighs become tender and juicy on the grill, infusing the meat with the rich notes of sesame oil, ginger, and garlic. Coupled with quick-pickled cucumbers, the experience is fresh and flavorful. Then there’s the creamy, spicy sriracha mayo that adds just the right amount of heat, elevating the sandwich from good to unforgettable.
Whether it’s a summer barbecue or a cozy weeknight dinner, this sandwich is sure to impress everyone at the table. Plus, it’s customizable, so you can adjust the heat to your liking, making it suitable for everyone from spice enthusiasts to those who prefer milder flavors. With each bite, you will fall more in love with this delightful sandwich.
Ingredients for Grilled Korean BBQ Chicken Sandwich
To create your delicious Grilled Korean BBQ Chicken Sandwich, gather these ingredients:
- 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)
- Extra water (to top off the container)
- 1 tablespoon sesame oil
- 1 tablespoon grated garlic
- 1 tablespoon grated ginger
- 2 tablespoons low sodium soy sauce
- 1-2 tablespoons gochujang (adjust based on your heat tolerance)
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon Korean BBQ rub
- 2 tablespoons water (for slurry)
- 1 teaspoon cornstarch (for slurry)
- 1/4 cup mayo
- 1-2 tablespoons sriracha (adjust according to spice preference)
- 1 teaspoon sesame oil
- 1 teaspoon low sodium soy sauce
- 2.5 pounds chicken thighs (boneless skinless and trimmed of extra fat, about 8-10 thighs)
- 1/4 cup Korean BBQ rub
- Sandwich buns or rolls
How to Make Grilled Korean BBQ Chicken Sandwich Directions
Step 1: Start with the Quick Pickles
First, you’re going to make the pickles. In a mixing bowl, combine 1 cup of rice vinegar, 1 tablespoon of salt, 1 tablespoon of sugar, and a heaping cup of ice. Stir until the sugar and salt dissolve completely. Then, add the sliced cucumber rounds to the mixture and top it off with extra water until all the cucumbers are submerged. Let this sit in the refrigerator for at least an hour while you prepare the rest of the sandwich.
Step 2: Prepare the Korean BBQ Sauce
Next, let’s whip up that flavorful Korean BBQ sauce. In a bowl, combine the sesame oil, grated garlic, grated ginger, low sodium soy sauce, gochujang, brown sugar, honey, and rice vinegar. Mix well until you have a smooth sauce. This blend of ingredients will create a marinade that not only tastes fantastic but also tenderizes the chicken beautifully.
Step 3: Make the Sriracha Mayo
While the cucumbers are pickling and the sauce is ready, prepare the sriracha mayo. In a small bowl, combine a quarter cup of mayo with 1-2 tablespoons of sriracha, depending on your preferred spice level. Add in the teaspoon of sesame oil and low sodium soy sauce, mixing it all until smooth. This creamy condiment will serve as the perfect finishing touch for your sandwich.
Step 4: Marinate the Chicken
It’s time to focus on the chicken. In a large mixing bowl, add the trimmed chicken thighs and pour the prepared Korean BBQ sauce over them. Ensure each piece is well-coated with the marinade. If you have time, let the chicken marinate for at least 30 minutes; if not, even a quick 10-minute soak will still impart good flavor.
Step 5: Grill the Chicken
Preheat your grill to medium-high heat. Once hot, place the marinated chicken thighs on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Meanwhile, you can brush on additional Korean BBQ sauce for intensified flavor during the last couple of minutes of grilling.
Step 6: Assemble the Sandwich
Now that everything is grilled, it’s time for assembly! Start by toasting the sandwich buns on the grill for a minute or two. Lay down a piece of grilled chicken on each bun, add a generous amount of quick pickles on top, and then drizzle with the sriracha mayo. Cover it with the other half of the bun, and you have a delicious Grilled Korean BBQ Chicken Sandwich ready to serve.
How to Serve Grilled Korean BBQ Chicken Sandwich
When it comes to serving your Grilled Korean BBQ Chicken Sandwich, presentation matters! Serve these sandwiches warm, straight off the grill. For an added touch, consider serving with a side of sweet potato fries or a fresh green salad. The contrasting flavors and textures will enhance your meal. You might also offer extra sriracha or Korean BBQ sauce on the side for those who enjoy an extra kick.
Pair this delightful sandwich with iced tea or lemonade to complement the savory elements coming from the chicken and the spice of the sriracha mayo. It’s the perfect way to cool off after enjoying the flavorful heat from the sandwich!
Expert Tips: Grilled Korean BBQ Chicken Sandwich
- Marinate for Longer: While 30 minutes is great, marinating the chicken for several hours or overnight will infuse even more flavor into the meat.
- Grilling Temperature is Key: Make sure your grill is at the right temperature; you want it hot enough to sear the chicken but not so hot that it burns the outside before the inside is fully cooked.
- Use Fresh Ingredients: The quality of your ingredients makes a huge difference. Fresh garlic, ginger, and vibrant cucumbers will elevate the flavors.
- Adjusting Spice Levels: If you’re uncertain about how spicy you want your sandwich, start with less gochujang in the marinade. You can always add more to the sauce or mayo.
- Customize Your Toppings: Feel free to throw in some avocado slices, lettuce, or even kimchi for a unique twist on this already fantastic sandwich.
How to Store Grilled Korean BBQ Chicken Sandwich
If you find yourself with leftover sandwiches, don’t worry! You can easily store them. Allow the grilled chicken to cool completely before placing it in an airtight container in the refrigerator. It should last for up to three days. If you want to keep the sandwiches fully assembled, wrap them tightly in plastic wrap or foil. When you’re ready to eat, simply reheat the chicken in the microwave or on a skillet, and toast the buns separately before reassembling.
For longer storage, consider freezing the grilled chicken. Place it in a freezer-safe container or bag, and it can last for up to three months. Thaw in the refrigerator overnight before reheating.
Variation of Grilled Korean BBQ Chicken Sandwich
While the classic Grilled Korean BBQ Chicken Sandwich is undeniably delicious, you can explore variations to suit your taste preferences. Here are some suggestions:
- Spicy Kimchi Twist: Add a layer of kimchi to your sandwich for an authentic Korean twist. The crunch and tanginess of kimchi complement the grilled chicken beautifully.
- Veggie Option: Substitute chicken with grilled tofu or eggplant marinated in the same Korean BBQ sauce for a delightful vegetarian version.
- Additional Toppings: Play around with toppings! Consider adding slices of avocado, fresh cilantro, or even quick-pickled carrots and radishes for more crunch and flavor.
- Different Sauces: While sriracha mayo is fantastic, you can mix it up with gochujang mayo, yogurt-based dressing, or a spicy aioli.
- Serving Styles: Instead of sandwiches, consider using the same delicious elements to create lettuce wraps. This low-carb option is perfect for a lighter meal.
FAQs about Grilled Korean BBQ Chicken Sandwich
1. What kind of chicken is best for this recipe?
Boneless skinless chicken thighs are ideal for this sandwich, as they stay juicy and tender when grilled. However, you can also use chicken breasts if you prefer.
2. How spicy is the Grilled Korean BBQ Chicken Sandwich?
The spice level depends on how much gochujang you add to the marinade and sriracha to the mayo. Adjust it according to your taste preference!
3. Can I make this sandwich ahead of time?
Absolutely! You can prepare the chicken, pickles, and sauce in advance. Just assemble the sandwiches when you’re ready to serve.
4. What sides go well with this sandwich?
Consider serving it with sweet potato fries, a fresh salad, or even potato chips for a delicious meal.
5. Can I adjust the marinade recipe?
Yes! Feel free to tweak the marinade by adding your favorite ingredients. Just remember to keep the key flavors intact for that authentic Korean BBQ taste.
Grilled Korean BBQ Chicken Sandwich
Ingredients
Quick Pickles
- 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)
- Extra water (to top off the container)
Korean BBQ Sauce
- 1 tablespoon sesame oil
- 1 tablespoon grated garlic
- 1 tablespoon grated ginger
- 2 tablespoons low sodium soy sauce
- 1-2 tablespoons gochujang (adjust based on your heat tolerance)
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon Korean BBQ rub
- 2 tablespoons water (for slurry)
- 1 teaspoon cornstarch (for slurry)
Sriracha Mayo
- 1/4 cup mayo
- 1-2 tablespoons sriracha (adjust according to spice preference)
- 1 teaspoon sesame oil
- 1 teaspoon low sodium soy sauce
Chicken and Buns
- 2.5 pounds chicken thighs (boneless skinless and trimmed of extra fat, about 8-10 thighs)
- 1/4 cup Korean BBQ rub
- Sandwich buns or rolls
Instructions
Preparation
- In a mixing bowl, combine 1 cup of rice vinegar, 1 tablespoon of salt, 1 tablespoon of sugar, and a heaping cup of ice. Stir until the sugar and salt dissolve completely. Add the sliced cucumber rounds and top off with extra water until submerged. Refrigerate for at least an hour.
- In a bowl, combine sesame oil, grated garlic, grated ginger, low sodium soy sauce, gochujang, brown sugar, honey, and rice vinegar. Mix well until smooth.
- In a small bowl, combine mayo, 1-2 tablespoons of sriracha, sesame oil, and low sodium soy sauce. Mix until smooth.
- In a large mixing bowl, add the chicken thighs and pour over the Korean BBQ sauce. Ensure each piece is well-coated and marinate for at least 30 minutes.
Grilling
- Preheat your grill to medium-high heat. Grill the marinated chicken thighs for about 6-7 minutes on each side, until the internal temperature reaches 165°F (75°C). Brush on additional Korean BBQ sauce during the last minutes of grilling.
Assembly
- Toast the sandwich buns on the grill for a minute or two. Lay down a piece of grilled chicken on each bun, add a generous amount of quick pickles, and drizzle with sriracha mayo. Cover with the other half of the bun.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!