Korean BBQ Grilled Chicken Sandwich

This Korean BBQ Grilled Chicken Sandwich features tender chicken thighs, grilled to perfection, basted with a homemade Korean BBQ sauce, and topped with a lightly pickled cucumber and cabbage.

5 from 2 votes

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Prep Time: 15

Cook Time: 15

Total Time: 30

Sandwiches

Calories: 507kcal

Author: Angela Morris

Ingredients

For the cucumbers:

1/2 cup (118 ml) rice vinegar
1/2 tablespoon (9 g) salt
1/2 tablespoon (6 g) sugar
1/2 seedless cucumber sliced thinly
2 slices cabbage sliced very thinly
Handful of ice

For the BBQ sauce:

1 tablespoon (15 ml) sesame oil
1 tablespoon (8 g) garlic grated
1 tablespoon (7 g) ginger grated
2 tablespoons (30 ml) low sodium soy sauce
1-2 tablespoons (15 ml) gochujang depends on your heat tolerance
1 tablespoon (12 g) brown sugar
1 tablespoon (15 ml) honey
1 tablespoon (15 ml) rice vinegar
1 teaspoon (5 g) cornstarch + 1 teaspoon cold water

For the sriracha mayo:

1/4 cup (56 g) mayonnaise
1 tablespoons (15 ml) sriracha
1 teaspoon (5 ml) sesame oil
1 teaspoon (5 ml) low sodium soy sauce

For the sandwiches:

4 boneless skinless chicken thighs
1 teaspoon (5 ml) cooking oil
Salt and pepper for seasoning
4 sandwich buns

Instructions

In a small saucepan, heat the rice vinegar, salt and sugar just until everything dissolves. Pour the liquid into a small bowl and add a handful of ice. Add the cucumbers and cabbage to the bowl and put them in the fridge for a couple hours to marinate.
In the same saucepan, combine the sesame oil, garlic, ginger, soy sauce, and gochujang, brown sugar, and rice vinegar. Cook on medium heat until simmering. Mix the cornstarch and water. Add to the sauce and whisk until smooth. Remove from heat.
Combine the mayo, sriracha, sesame oil, and soy sauce. Mix well. Set aside.
Preheat the grill to 450℉.
Rub the chicken with oil, then season with salt and pepper.
When the grill is ready, place the chicken on the grates and cook for 4 minutes per side. Then lower the heat to 375℉ and continue cooking, basting with the bbq sauce regularly on both sides, until the chicken reaches 165℉.
In the last few minutes of cooking, you can also heat the sandwich buns on the grill.
To assemble, coat both sides of the bun with sriracha mayo. Place a piece of chicken on and top with cucumbers and cabbage.

Notes

Preheat your grill to medium-high heat before cooking. This helps to sear the chicken quickly, locking in moisture and creating a beautiful char.
A large part of this sandwich is the quick pickled cucumbers. Be sure to make this far enough in advance that it has time to get flavorful. I always give it at least 2 hours.
I always say that a good sandwich or burger is mostly in the bun. Be sure to source a high-quality, firm but chewy bun that will hold up to the ingredients.

Nutrition