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Grilled Korean BBQ Chicken Sandwich Recipe

Grilled Korean BBQ Chicken Sandwich Recipe
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★★★★★

5.3 from 19 reviews

This Grilled Korean BBQ Chicken Sandwich features tender, boneless skinless chicken thighs marinated and grilled to perfection with a flavorful Korean BBQ rub and sauce. Served on a fresh bun with homemade quick pickles and a spicy sriracha mayo, this sandwich offers a perfect balance of smoky, sweet, tangy, and spicy flavors. Ideal for a satisfying lunch or dinner, it brings the vibrant tastes of Korean cuisine to a classic handheld meal.

Ingredients

Scale

Pickles

  • 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

Korean BBQ Sauce

  • 1 tablespoon sesame oil
  • 1 tablespoon grated garlic
  • 1 tablespoon grated ginger
  • 2 tablespoons low sodium soy sauce
  • 1–2 tablespoons gochujang (adjust to taste)
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon Korean BBQ Rub
  • 2 tablespoons water (for slurry)
  • 1 teaspoon cornstarch (for slurry)

Sriracha Mayo

  • 1/4 cup mayo
  • 1–2 tablespoons sriracha (depending on heat tolerance)
  • 1 teaspoon sesame oil
  • 1 teaspoon low sodium soy sauce

Chicken

  • 2.5 pounds chicken thighs (boneless, skinless, trimmed of extra fat, about 8–10 thighs)
  • 1/4 cup Korean BBQ rub
  • Sandwich buns or rolls

Instructions

  1. Prepare the Pickles: Slice the cucumber into thin rounds and place them into a non-reactive 32-ounce glass or plastic container. In a small pot over medium heat, combine rice vinegar, salt, and sugar. Stir until the salt and sugar dissolve and the mixture comes to a simmer. Remove from heat and add ice to rapidly cool it down. Once the ice melts, pour the mixture over the cucumbers, seal the container, and refrigerate for at least 4 hours, preferably overnight for best flavor and crunch.
  2. Make the Korean BBQ Sauce: In a small pot over medium heat, add sesame oil, then grated garlic and ginger. Sauté for 30 to 60 seconds until fragrant. Add the soy sauce, gochujang, brown sugar, honey, rice vinegar, and Korean BBQ rub. Stir to combine and bring to a gentle simmer. In a separate small container, mix water and cornstarch to create a slurry. Once the sauce is simmering, whisk in the slurry and cook until the sauce thickens slightly. Remove from heat and allow to cool. Store in the fridge up to 5 days.
  3. Prepare the Sriracha Mayo: In a small bowl, combine mayo, sriracha, sesame oil, and soy sauce. Mix well and set aside.
  4. Grill the Chicken: Set up your grill for two-zone cooking with one side over medium-high direct heat and the other side indirect heat. Season chicken thighs evenly with Korean BBQ rub and lightly oil them to prevent sticking. Grill over direct heat, flipping every minute to avoid burning the rub, until the chicken develops a nice color. Then move chicken to indirect heat to finish cooking until internal temperature reaches at least 165°F.
  5. Coat Chicken with Sauce: Remove cooked chicken from grill and brush generously with the prepared Korean BBQ sauce.
  6. Assemble the Sandwich: Spread the sriracha mayo on the cut sides of the sandwich buns or rolls. Place a sauced grilled chicken thigh on the bun, add a few slices of the pickles, and top with the other half of the bun. Serve immediately and enjoy your flavorful Korean BBQ chicken sandwich!

Notes

  • Pickles keep well in the refrigerator for up to 5 days but are best consumed within 2-3 days to maintain crispness.
  • Adjust the amount of gochujang and sriracha to suit your spice preference.
  • Using boneless, skinless chicken thighs helps keep the sandwich juicy and tender.
  • If a grill is unavailable, you can cook the chicken in a hot skillet or broiler, though grilling adds characteristic smoky flavor.
  • The sauce and sriracha mayo can be prepared ahead of time for convenience.

Nutrition

Keywords: Korean BBQ chicken sandwich, grilled chicken sandwich, Korean BBQ sauce, homemade pickles, spicy mayo sandwich

Find it online: https://cookedbycleo.com/grilled-korean-bbq-chicken-sandwich-recipe/