Grilled Korean BBQ Chicken Sandwich Recipe

If you love bold flavors and crave a sandwich that bursts with a perfect blend of spicy, sweet, and tangy, then the Grilled Korean BBQ Chicken Sandwich is about to become your new favorite go-to. This sandwich masterfully combines tender, smoky grilled chicken thighs slathered in a homemade Korean BBQ sauce, crisp and bright pickled cucumbers, and a creamy, spicy sriracha mayo—all hugged by a soft sandwich bun. It’s an explosion of textures and flavors that feels both familiar and excitingly new, making it a must-try whether you’re grilling in your backyard or just treating yourself to something special at home.

Ingredients You’ll Need

Before we dive into making this amazing sandwich, let’s talk about the simple yet essential ingredients that make all the difference. Each component adds its own magic—from the tangy pickled cucumbers to the rich layers of marinade and sauce, every item is chosen to build layers of flavor and texture.

• Seedless cucumber: sliced thin to provide a crunchy, refreshing contrast in the sandwich.
• Rice vinegar: a mild acidity perfect for quick pickling and brightening flavors.
• Salt and sugar: essential to balance the pickle brine with the right savory-sweet harmony.
• Ice: used to rapidly cool the pickle brine, locking in crispness.
• Sesame oil: adds that unmistakable nutty aroma, used both in the BBQ sauce and the mayo.
• Fresh garlic and ginger: grated for a fragrant base in the Korean BBQ sauce to wake up your taste buds.
• Low sodium soy sauce: brings umami depth without overpowering saltiness.
• Gochujang: Korean chili paste delivering the perfect kick of heat and sweetness.
• Brown sugar and honey: natural sweeteners that caramelize beautifully on the grilled chicken.
• Korean BBQ rub: an aromatic combination of spices that infuse the chicken with smoky complexity.
• Cornstarch and water slurry: to thicken the BBQ sauce to a luscious glaze consistency.
• Mayo and sriracha: come together in a creamy, spicy spread that adds richness and heat.
• Boneless, skinless chicken thighs: the star protein of this sandwich; juicy and full of flavor after grilling.
• Sandwich buns or rolls: soft but sturdy enough to hold all that delicious filling.

How to Make Grilled Korean BBQ Chicken Sandwich

Step 1: Prepare the Pickled Cucumbers

Start by slicing the seedless cucumber into thin 1/8 inch rounds and placing them in a non-reactive container. Then simmer rice vinegar with salt and sugar until everything dissolves, remove from heat, and add ice to cool the brine quickly. Pour this cold pickling liquid over the cucumbers and refrigerate for at least four hours—ideally overnight—to develop crisp, tangy pickles that add a refreshing crunch to your sandwich.

Step 2: Make the Korean BBQ Sauce

In a small pot, gently sauté grated garlic and ginger in sesame oil until fragrant. Then add soy sauce, gochujang, brown sugar, honey, rice vinegar, and Korean BBQ rub. Bring the mixture to a bare simmer and thicken with a cornstarch slurry, stirring until silky and slightly thickened. This sauce will be slathered on the grilled chicken to provide that rich and complex Korean BBQ flavor.

Step 3: Prepare the Sriracha Mayo

Mix together mayonnaise, sriracha (adjust to your preferred heat level), sesame oil, and a splash of soy sauce. This creamy, spicy spread pairs beautifully with the smoky chicken and adds a luscious, tangy zip to the sandwich.

Step 4: Grill the Chicken Thighs

Season chicken thighs generously with the Korean BBQ rub and brush lightly with oil. Set your grill up for two-zone cooking—medium/high direct heat and an indirect cooler zone. Sear the chicken over direct heat, flipping frequently so the rub doesn’t burn. Once well charred, move the chicken over to the indirect side to finish cooking through, reaching an internal temperature of 165℉. After removing from heat, coat the chicken liberally with the Korean BBQ sauce for maximum flavor impact.

Step 5: Assemble the Sandwich

Toast your chosen sandwich buns slightly, then slather cut sides with the sriracha mayo. Layer on a sauced grilled chicken thigh, add a generous handful of pickled cucumbers, then cap with the top bun. The result is a symphony of smoky, spicy, tangy, and creamy flavors all wrapped up in a perfectly handheld bite.

How to Serve Grilled Korean BBQ Chicken Sandwich

Garnishes

The pickled cucumbers are the star garnish here, adding that essential crunch and brightness that cuts through the richness of the chicken and mayo. You can also add fresh cilantro or sliced green onions for an herbal lift that brightens every bite.

Side Dishes

This sandwich pairs beautifully with crispy fries or crunchy slaw to complement the soft buns and juicy chicken. A light Asian-inspired cucumber salad or even steamed edamame would also keep the meal refreshing and balanced without overwhelming the flavors you worked so hard to build.

Creative Ways to Present

If you want to impress guests, serve these sandwiches open-faced on a platter, drizzling extra Korean BBQ sauce on top with a sprinkle of toasted sesame seeds. Or slice the sandwich in half on a bed of lettuce for a colorful and inviting presentation that makes everyone want to dig in right away.

Make Ahead and Storage

Storing Leftovers

Leftover grilled chicken coated in that delicious Korean BBQ sauce should be stored in an airtight container in the refrigerator. It will keep well for about 3 to 4 days and remains tasty enough to use in salads, wraps, or sandwiches again.

Freezing

You can freeze the grilled chicken thighs without the buns. Wrap each piece tightly in plastic wrap and place in a freezer-safe bag or container. Frozen chicken maintains good quality for up to 2 months. The pickles and sauces are best kept refrigerated fresh and not frozen.

Reheating

Reheat the chicken gently in a skillet over medium-low heat or in the oven wrapped in foil to retain juiciness. Avoid the microwave if possible to preserve texture and flavor. Toast fresh buns and add pickles and sriracha mayo after warming to keep each bite fresh and crisp.

FAQs

Can I use chicken breasts instead of thighs?

While chicken breasts can be used, thighs are preferred for the Grilled Korean BBQ Chicken Sandwich because they stay juicier and more flavorful when grilled. Breasts can dry out more easily, so if using them, be careful not to overcook.

How spicy is this sandwich?

The heat level is adjustable depending on how much gochujang and sriracha you add. For a milder taste, use less chili paste and sriracha. For a spicy kick, feel free to increase both, making this sandwich fun for all spice preferences.

Can I make the Korean BBQ sauce without gochujang?

Gochujang is key for authentic flavor, but if you don’t have it, you can substitute with a blend of chili paste and miso paste, although it won’t be quite the same. The sauce will still be flavorful but missing that distinctive Korean BBQ note.

Is the sandwich suitable for meal prep?

Absolutely! You can prepare the chicken and pickled cucumbers ahead and assemble the sandwich when ready to eat. Keep components refrigerated separately for best texture, especially the pickles and sriracha mayo.

What’s the best bun for the sandwich?

Soft sandwich buns or slightly sweet rolls like brioche work beautifully because they hold the fillings without overpowering them. You want something that’s sturdy but still tender to complement the juicy chicken and crisp pickles.

Final Thoughts

This Grilled Korean BBQ Chicken Sandwich is truly a celebration of flavors that’s sure to delight your taste buds and impress at any meal. From the tangy pickles to the spicy, sweet chicken and creamy mayo, every bite is a delicious adventure. So fire up that grill, grab your ingredients, and treat yourself to this spectacular sandwich—you won’t regret it!

Print