Grilled Korean BBQ Chicken Sandwich
A burst of flavor with juicy grilled chicken marinated in savory Korean BBQ sauce, crunchy pickles, and creamy sriracha mayo on fresh sandwich buns.
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.
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Notes
Customize the heat level by adjusting the amount of gochujang in the marinade and sriracha in the mayo. Consider serving with sweet potato fries or a fresh green salad. Pre-marinate chicken for longer for deeper flavor.