Grilled Korean BBQ Chicken Sandwich
This sandwich is a perfect blend of juicy, marinated chicken, tangy pickles, and a creamy sriracha mayo, offering a vibrant culinary experience.
Ingredients
For the Quick 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) Plus extra water to top off the container
For the 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 based on heat tolerance)
- 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)
For the Creamy Sriracha Mayo
- 1/4 cup mayo
- 1-2 tablespoons sriracha (adjust according to spice preference)
- 1 teaspoon sesame oil
- 1 teaspoon low sodium soy sauce
For the Sandwich
- 2.5 pounds chicken thighs (boneless skinless and trimmed of extra fat)
- 1/4 cup Korean BBQ rub
- 4 pieces sandwich buns or rolls
Instructions
Preparation of Quick Pickles
- In a mixing bowl, combine rice vinegar, salt, sugar, and ice. Stir until dissolved.
- Toss in the cucumber rounds and top off the container with extra water. Cover and refrigerate for at least an hour.
Making Korean BBQ Sauce
- In a mixing bowl, blend together sesame oil, grated garlic, grated ginger, soy sauce, gochujang, brown sugar, honey, and rice vinegar until smooth.
Preparing Sriracha Mayo
- In a small bowl, mix together mayo, sriracha, sesame oil, and soy sauce until smooth.
Marinating the Chicken
- Coat chicken thighs thoroughly with the Korean BBQ sauce and marinate for at least 30 minutes.
Grilling
- Preheat your grill to medium-high heat.
- Place marinated chicken thighs on the grill and cook for about 6-7 minutes per side until they reach an internal temperature of 165°F (75°C). Brush additional BBQ sauce during the last minutes.
- Toast sandwich buns on the grill until golden brown.
Assembly
- Take a grilled bun, place the juicy chicken thigh on it, add quick pickles, and drizzle with creamy sriracha mayo. Cap with the top bun.
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Notes
Customize your sandwich with extra veggies or different sauces. Store leftovers wrapped in plastic or in airtight containers in the fridge for 2-3 days.