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Korean BBQ Grilled Chicken Sandwich

Korean BBQ Grilled Chicken Sandwich

A flavorful Korean BBQ Grilled Chicken Sandwich that's quick, easy, and perfect for any mealtime.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 4 hours
Total Time 4 hours 45 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickles
  • 1 whole Seedless Cucumber Substitute with pickling cucumbers for more intense flavor.
  • 1 cup Rice Vinegar Can replace with apple cider vinegar.
  • 1 tablespoon Salt Use kosher salt for a milder taste.
  • 1 tablespoon Sugar Brown sugar can be substituted.
  • 1 cup Ice Optional cold water can also be used.
For the BBQ Sauce
  • 2 tablespoons Sesame Oil Can substitute with vegetable oil.
  • 2 cloves Grated Garlic Fresh minced garlic can also be used.
  • 1 tablespoon Grated Ginger Store-bought ginger paste is an alternative.
  • ½ cup Low Sodium Soy Sauce Use tamari for gluten-free.
  • 2 tablespoons Gochujang Adjust based on personal heat preference.
  • 1 tablespoon Brown Sugar Regular white sugar can substitute.
  • 1 tablespoon Honey Maple syrup can be a vegan alternative.
  • 1 tablespoon Korean BBQ Rub Homemade spice mix can be used.
  • 1 tablespoon Cornstarch Replace with arrowroot powder in equal amounts.
For the Sriracha Mayo
  • ½ cup Mayo Vegan mayo can be used.
  • 2 tablespoons Sriracha Adjust amount to taste.
For the Sandwich
  • 1 pound Boneless Skinless Chicken Thighs Chicken breasts can be used but monitor for doneness.
  • 4 pieces Sandwich Buns/Rolls Brioche or ciabatta rolls recommended.

Equipment

  • Grill
  • Saucepan
  • Skillet
  • medium bowl
  • Jar

Method
 

Prepare Pickles
  1. Thinly slice the whole seedless cucumber into rounds. In a saucepan over medium heat, combine rice vinegar, salt, and sugar until dissolved, about 2-3 minutes. Add ice to cool the mixture quickly, then pour it over cucumber slices in a jar. Seal and refrigerate for at least 4 hours.
Make BBQ Sauce
  1. Heat sesame oil in a skillet over medium heat. Add grated garlic and ginger, sautéing for 1 minute. Stir in soy sauce, gochujang, brown sugar, honey, and rice vinegar. Simmer for 5-7 minutes. Mix cornstarch with water and add it to the sauce until thickened. Cool before using.
Prepare Sriracha Mayo
  1. In a bowl, combine mayo with sriracha and sesame oil. Whisk until smooth.
Grill Chicken
  1. Preheat grill to medium-high with two zones. Season chicken thighs with BBQ rub and oil. Grill over direct heat for 6-8 minutes per side until charred; move to indirect heat, cooking until internal temperature is 165°F, about 5 more minutes. Brush with BBQ sauce.
Assembly
  1. Spread sriracha mayo on the bottom half of each bun. Place grilled chicken thighs on top and pile on the pickles. Top with the other bun half and serve.

Nutrition

Serving: 1sandwichCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

For best flavor, make pickles a day ahead. Ensure chicken reaches 165°F for safe and juicy bites. Adjust gochujang for spice level.

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