If you’re looking for a delicious and satisfying meal that brings together sweet and spicy flavors, then this Grilled Korean BBQ Chicken Sandwich is just what you need. It’s one of those recipes that always impresses, whether it’s a busy weeknight dinner or a fun gathering with friends. The combination of juicy chicken thighs slathered in tangy sauce, paired with fresh veggies on a soft bun, makes for an irresistible bite that everyone will love.
What I adore about this sandwich is how effortlessly it comes together. You can prep the ingredients ahead of time, making it perfect for meal prep or a quick dinner after a long day. Plus, it’s a family favorite across the US and UK—everyone gets excited when I whip this up!
Why You’ll Love This Recipe
- Quick to prepare: With just 30 minutes of prep time, you can have this flavorful sandwich ready in no time.
- Family-friendly: Even the pickiest eaters will enjoy the sweet and spicy kick from the Korean BBQ flavors.
- Make-ahead convenience: Marinate the chicken in advance for even more flavor, making your weeknight meals easier.
- Customizable: Adjust the spice level to suit your taste, ensuring each bite is just right for you!
- Perfect for gatherings: Serve these sandwiches at your next barbecue or picnic, and watch them disappear!
Ingredients You’ll Need
These are simple, wholesome ingredients that come together to create something truly special. You’ll find everything here easy to work with and packed with flavor!
For the Marinade
- 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 container)
For the BBQ Sauce
- 1 tablespoon sesame oil
- 1 tablespoon grated garlic
- 1 tablespoon grated ginger
- 2 tablespoons low sodium soy sauce
- 1-2 tablespoons gochujang (depends on your heat tolerance)
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
For the Slurry
- 1 tablespoon Korean BBQ Rub
- 2 tablespoons water (for a slurry)
- 1 teaspoon cornstarch (for a slurry)
For Assembly
- 1/4 cup mayo
- 1 – 2 tablespoons sriracha (depending on your heat tolerance)
- 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)
- ¼ cup Korean BBQ rub
- Sandwich buns or rolls
Variations
This recipe is wonderfully flexible! Here are some variations to keep things exciting:
- Swap the protein: Use boneless skinless chicken breasts or even tofu for a vegetarian twist.
- Add extra crunch: Include shredded carrots or cabbage for added texture and freshness.
- Make it spicy-sweet: Drizzle hot honey on top before serving to elevate those flavors even more!
- Go gluten-free: Substitute soy sauce with tamari or coconut aminos to suit gluten-free diets.
How to Make Grilled Korean BBQ Chicken Sandwich
Step 1: Prepare the Marinade
Start by mixing together your marinade ingredients in a large bowl. Combining rice vinegar, salt, sugar, and ice creates a quick pickling solution for your cucumber slices. This step not only adds great flavor but also helps balance out the richness of the chicken later.
Step 2: Marinate the Cucumber
Once your marinade is ready, add in those sliced cucumbers and let them soak while you prepare everything else. The longer they sit, the more flavorful they become—this adds an amazing tangy crunch to your sandwich.
Step 3: Mix Your BBQ Sauce
In another bowl, combine sesame oil, grated garlic and ginger, soy sauce, gochujang, brown sugar, honey, and rice vinegar. Whisk until smooth. This sauce will coat your chicken beautifully while grilling—trust me; it’s worth every bit of effort!
Step 4: Prep the Chicken
Take those lovely chicken thighs and give them a good rub with Korean BBQ seasoning. Make sure they’re evenly coated so every bite bursts with flavor. Let them marinate for about 15-20 minutes if you have time; it makes such a difference.
Step 5: Grill It Up!
Preheat your grill over medium-high heat. Cook those chicken thighs for about 6-7 minutes per side until they’re nicely charred and cooked through. The delicious aroma wafting through your kitchen will have everyone eagerly waiting at the dinner table!
Step 6: Assemble Your Sandwiches
Spread mayo mixed with sriracha on each bun; layer up with grilled chicken thighs followed by pickled cucumbers. Top them off with extra veggies if you like! Each bite will be an explosion of flavors that’ll make you smile.
And there you have it—a delightful Grilled Korean BBQ Chicken Sandwich that’s perfect any day of the week!
Pro Tips for Making Grilled Korean BBQ Chicken Sandwich
To ensure your Grilled Korean BBQ Chicken Sandwich turns out perfectly, keep these tips in mind!
Marinate for Flavor: Allow the chicken to marinate for at least 2 hours or overnight if possible. This enhances the flavor and tenderness, making each bite absolutely delicious.
Preheat Your Grill: Get your grill nice and hot before you start cooking. A well-heated grill will give the chicken beautiful grill marks and a nice char while sealing in moisture.
Use a Meat Thermometer: Check that your chicken thighs reach an internal temperature of 165°F. This ensures they are fully cooked without drying out.
Toast the Buns: Lightly toasting your sandwich buns on the grill adds that perfect crunch and prevents them from becoming soggy with the sauce.
Balance the Heat: Adjust the level of gochujang according to your spice preference, but remember that balancing it with sweetness (like honey) can create a delightful flavor profile.
How to Serve Grilled Korean BBQ Chicken Sandwich
Presenting your Grilled Korean BBQ Chicken Sandwich beautifully can make mealtime even more enjoyable. Here are some ideas to elevate your dish!
Garnishes
- Sesame Seeds: A sprinkle of toasted sesame seeds adds a nutty flavor and a lovely crunch.
- Green Onions: Chopped green onions bring freshness and a pop of color that brightens up the sandwich.
Side Dishes
- Sweet Potato Fries: Crispy sweet potato fries offer a deliciously sweet contrast to the spicy sandwich. They’re perfect for dipping in any extra sauce!
- Korean-Style Pickled Vegetables: These tangy pickles add a refreshing crunch that complements the rich flavors of the sandwich.
- Asian Slaw: A crunchy slaw made with cabbage, carrots, and a sesame dressing provides a light and zesty side that balances out the meal.
- Rice Paper Rolls: Fresh rice paper rolls filled with veggies and herbs are light and flavorful, making them an excellent accompaniment to your spicy chicken sandwich.
Make Ahead and Storage
This Grilled Korean BBQ Chicken Sandwich is a fantastic option for meal prep, making it easy to enjoy delicious sandwiches throughout the week.
Storing Leftovers
- Store any leftover chicken in an airtight container in the refrigerator.
- Use within 3-4 days for optimal freshness.
- Keep the pickled cucumbers in a separate container to maintain their crunch.
Freezing
- If you want to freeze the grilled chicken, let it cool completely first.
- Place the chicken in a freezer-safe bag or container, removing as much air as possible.
- Freeze for up to 2-3 months. Thaw overnight in the fridge before reheating.
Reheating
- To reheat, warm the chicken in a skillet over medium heat until heated through.
- Alternatively, heat it in the microwave on medium power, checking frequently to avoid drying it out.
- If using previously frozen chicken, ensure it’s fully thawed before reheating.
FAQs
Can I use different cuts of chicken for this Grilled Korean BBQ Chicken Sandwich?
Yes! While boneless skinless thighs work great for this recipe, you can also use chicken breasts or drumsticks. Just adjust cooking times accordingly based on the cut you choose.
What sides pair well with Grilled Korean BBQ Chicken Sandwich?
This sandwich pairs wonderfully with sweet potato fries, a fresh salad, or even some kimchi for an extra kick. Feel free to get creative with your side dishes!
How can I make my Grilled Korean BBQ Chicken Sandwich spicier?
To amp up the heat, increase the amount of gochujang and sriracha in your marinade and sauce. You can also add sliced jalapeños or other hot peppers to your sandwich.
Final Thoughts
I hope you enjoy making this Grilled Korean BBQ Chicken Sandwich as much as I do! It’s not just a meal; it’s a delightful experience bursting with flavor that everyone will love. Don’t hesitate to try this recipe at home—your taste buds will thank you!
Grilled Korean BBQ Chicken Sandwich
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 sandwiches 1x
- Category: Main
- Method: Grilling
- Cuisine: Korean
Description
Indulge in the delightful flavors of this Grilled Korean BBQ Chicken Sandwich, where juicy marinated chicken thighs meet a zesty homemade sauce, all nestled between soft sandwich buns. This recipe combines sweet and spicy elements, making it a hit for family dinners or outdoor gatherings. The addition of crunchy pickled cucumbers adds a refreshing twist that perfectly complements the savory grilled chicken. Whether you’re prepping for a busy week or hosting friends, this dish is simple to make and sure to impress. Enjoy the savory goodness packed into each bite with customizable spice levels to suit everyone’s palate.
Ingredients
- 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
- 1–2 tablespoons gochujang (to taste)
- ¼ cup mayonnaise
- Sandwich buns or rolls
- 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)
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch (for a slurry)
- 1 tablespoon Korean BBQ Rub
- 2 tablespoons water (for a slurry)
- 1 – 2 tablespoons sriracha (depending on your heat tolerance)
Instructions
- Prepare the cucumber marinade by mixing rice vinegar, salt, sugar, and ice in a bowl. Slice cucumbers and soak them in the marinade for at least 30 minutes.
- In another bowl, whisk together sesame oil, garlic, ginger, soy sauce, gochujang, brown sugar, honey, and rice vinegar to create the BBQ sauce.
- Rub chicken thighs with Korean BBQ seasoning and let marinate for about 15 minutes.
- Preheat grill to medium-high heat and cook chicken thighs for about 6-7 minutes per side until fully cooked.
- Assemble sandwiches by spreading mayo mixed with sriracha on each bun, adding grilled chicken and pickled cucumbers.
Nutrition
- Serving Size: 1 sandwich (about 250g)
- Calories: 480
- Sugar: 12g
- Sodium: 930mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg
Leave a Comment