Go Back
–+ servings
Korean BBQ Grilled Chicken Sandwich

Irresistible Korean BBQ Grilled Chicken Sandwich at Home

This Korean BBQ Grilled Chicken Sandwich is a flavor-packed meal, blending sweet, spicy, and tangy tastes into a delightful sandwich.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Pickling Time 4 hours
Total Time 4 hours 40 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickles
  • 1 whole Seedless Cucumber Provides crunch and freshness in pickles
  • 1 cup Rice Vinegar Adds tanginess for quick pickling
  • 1 tbsp Salt Enhances flavor; kosher salt is recommended
  • 1 tbsp Sugar Sweetens pickles; adjust for personal taste
  • 1 cup Ice Cools the pickling mixture quickly
For the Sauce
  • 2 tbsp Sesame Oil Rich, nutty flavor
  • 2 cloves Grated Garlic Adds aromatic depth
  • 1 tbsp Grated Ginger Adds aromatic depth
  • 1/4 cup Low Sodium Soy Sauce Provides umami flavor
  • 2 tbsp Gochujang Adds heat and sweetness
  • 2 tbsp Brown Sugar Sweetens the sauce
  • 1 tbsp Honey Sweetens the sauce
  • 1 tbsp Korean BBQ Rub Enhances flavor
  • 1 tbsp Cornstarch Helps thicken the sauce
For the Sriracha Mayo
  • 1/2 cup Mayonnaise Base for the sriracha mayo
  • 1 tbsp Sriracha Adds heat to mayo
For the Chicken Sandwich
  • 2 lbs Boneless Skinless Chicken Thighs Juicy protein base for sandwich
  • 4 buns Sandwich Buns/Rolls Bread base for the sandwich

Equipment

  • Grill
  • Saucepan
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Thinly slice the cucumber and place in a bowl. Combine rice vinegar, salt, and sugar in a saucepan, heat until simmering, about 3-5 minutes. Cool with ice, pour over cucumbers, seal and refrigerate for at least 4 hours.
  2. Heat sesame oil in a saucepan, add grated garlic and ginger, sauté for about 2-3 minutes. Stir in soy sauce, gochujang, brown sugar, honey, rice vinegar, and barbecue rub. Simmer for 10 minutes, then stir in cornstarch mixed with water until thickened, about 2-3 minutes.
  3. Combine mayonnaise, sriracha, sesame oil, and a splash of soy sauce in a bowl. Whisk until smooth and well combined.
  4. Preheat your grill to medium-high heat. Season chicken thighs with Korean BBQ rub and oil. Grill for about 6-8 minutes per side, flipping every minute until they reach an internal temperature of 165°F.
  5. Remove chicken from the grill and let rest. Toast buns on the grill for about 1 minute. Spread sriracha mayo on each bun, then add grilled chicken and pickles. Close and serve immediately.

Nutrition

Serving: 1sandwichCalories: 550kcalCarbohydrates: 45gProtein: 32gFat: 28gSaturated Fat: 5gCholesterol: 110mgSodium: 780mgPotassium: 400mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Ensure to keep an eye on the grill to prevent burning and use a meat thermometer for chicken safety.

Tried this recipe?

Let us know how it was!