If you’re looking for a mouthwatering meal that combines sweet and spicy flavors, let me introduce you to my favorite Grilled Korean BBQ Chicken Sandwich. This dish is perfect for busy weeknights or family gatherings, as it’s not only delicious but also incredibly satisfying. The combination of tender chicken thighs marinated in a rich Korean BBQ sauce, topped with refreshing cucumber pickles, makes each bite unforgettable. Trust me, it’s a crowd-pleaser that will become your go-to recipe!
The beauty of this sandwich lies in its balance of flavors and textures—crispy on the outside and juicy on the inside. Plus, it’s easy to whip up, making it an ideal choice for both seasoned cooks and kitchen novices alike.
Why You’ll Love This Recipe
- Quick Preparation: In just 30 minutes of prep time, you can have this delightful sandwich ready to enjoy!
- Family-Friendly Appeal: With its balanced flavors and customizable toppings, everyone in your family will love it.
- Make-Ahead Convenience: Marinate the chicken a day ahead for even better flavor—perfect for meal prep!
- Deliciously Flavorful: The unique blend of Korean spices ensures every bite is packed with flavor.
- Versatile Serving Options: Serve it as a sandwich or over rice for a complete meal that suits any occasion.
Ingredients You’ll Need
These are simple, wholesome ingredients you’ll need to create your Grilled Korean BBQ Chicken Sandwich. Don’t worry; they’re all easy to find!
For the Cucumber 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)
For the Marinated Chicken
- 1 tablespoon sesame oil
- 1 tablespoon grated garlic
- 1 tablespoon grated ginger
- 2 tablespoons low sodium soy sauce
- 1-2 tablespoons gochujang (depends on your heat tolerance)
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon Korean BBQ Rub
For the Sauce
- 2 tablespoons water (for a slurry)
- 1 teaspoon cornstarch (for a slurry)
- 1/4 cup mayo
- 1 – 2 tablespoons sriracha (depending on your heat tolerance)
- 1 teaspoon sesame oil
- 1 teaspoon low sodium soy sauce
For Assembly
- 2.5 pounds chicken thighs (boneless skinless and trimmed of extra fat) (about 8 – 10 thighs)
- ¼ cup Korean BBQ rub
- Sandwich buns or rolls
Variations
One of the best things about this Grilled Korean BBQ Chicken Sandwich is how flexible it is! Feel free to get creative based on what you have at home or your personal taste preferences.
- Swap the protein: Use tofu or tempeh instead of chicken for a delicious vegetarian alternative.
- Add more veggies: Try adding shredded carrots or slaw for an extra crunch and color.
- Change up the sauce: Swap out mayo for avocado spread for a creamy twist that’s also healthier.
- Go gluten-free: Use gluten-free buns and soy sauce alternatives to make it suitable for gluten-free diets.
How to Make Grilled Korean BBQ Chicken Sandwich
Step 1: Prepare the Cucumber Pickles
Start by making those refreshing cucumber pickles that will elevate your sandwich! Combine sliced cucumbers with rice vinegar, salt, sugar, ice, and enough water to fill your container. Let them marinate while you prepare the chicken; this quick pickling adds a bright crunch that balances out the richness of the BBQ chicken.
Step 2: Marinate the Chicken
In a bowl, mix together sesame oil, garlic, ginger, low sodium soy sauce, gochujang, brown sugar, honey, and rice vinegar. Coat the chicken thighs with this flavorful marinade and let them sit for at least 30 minutes—longer if you can! This step is crucial as it infuses every inch of the chicken with delicious flavor.
Step 3: Grill the Chicken
Preheat your grill over medium-high heat. Remove excess marinade from the chicken and sprinkle with Korean BBQ rub before placing on the grill. Grill each side for about 6-7 minutes until cooked through and nicely charred. The grilling brings out amazing smoky notes that complement the sweet-and-spicy marinade perfectly.
Step 4: Make the Sauce
While your chicken is grilling away, whisk together water and cornstarch in a small bowl until smooth—this will be your slurry. In another bowl, combine mayo with sriracha, sesame oil, and soy sauce to create a creamy sauce with just enough kick! This will add an extra layer of flavor to each bite.
Step 5: Assemble Your Sandwich
Once everything is cooked and ready to go, slice open your sandwich buns or rolls. Layer grilled chicken thighs on one side followed by cucumber pickles and drizzle with that yummy spicy mayo sauce. Top it off with any additional toppings you like—maybe some fresh cilantro or greens? You’re now ready to dig into a hearty Grilled Korean BBQ Chicken Sandwich! Enjoy!
Pro Tips for Making Grilled Korean BBQ Chicken Sandwich
To ensure your Grilled Korean BBQ Chicken Sandwich turns out perfectly every time, keep these helpful tips in mind!
- Marinate Longer: Allow the chicken to marinate for at least 2 hours, or even overnight if possible. This enhances the flavor and tenderness of the meat.
- Preheat Your Grill: Make sure your grill is hot before adding the chicken. A well-heated grill helps achieve those beautiful grill marks and locks in moisture.
- Use a Meat Thermometer: To ensure perfect doneness, use a meat thermometer to check that the internal temperature reaches 165°F. This guarantees the chicken is safe to eat while remaining juicy.
- Toast Your Buns: Lightly toasting your sandwich buns on the grill adds a delightful crunch and prevents them from becoming soggy when loaded with toppings.
- Experiment with Toppings: Feel free to get creative with toppings like pickled vegetables or fresh herbs. These add layers of flavor and texture, making each bite even more enjoyable.
How to Serve Grilled Korean BBQ Chicken Sandwich
Presenting your Grilled Korean BBQ Chicken Sandwich can elevate the dining experience and make it visually appealing!
Garnishes
- Sesame Seeds: A sprinkle of sesame seeds not only adds crunch but also enhances the Asian flavor profile of this dish.
- Fresh Cilantro: Chopped cilantro provides a burst of freshness that complements the sandwich beautifully.
Side Dishes
- Sweet Potato Fries: Crispy sweet potato fries offer a sweet contrast to the savory flavors of the sandwich, making for a satisfying side.
- Kimchi Slaw: A refreshing kimchi slaw adds tanginess and crunch, balancing out the richness of the chicken.
- Grilled Corn on the Cob: The smoky flavor from grilled corn pairs perfectly with the barbecue notes of the sandwich, bringing a taste of summer to your plate.
- Miso Soup: A warm bowl of miso soup offers a comforting complement that enhances your meal’s overall experience without overpowering it.
Make Ahead and Storage
This Grilled Korean BBQ Chicken Sandwich is perfect for meal prep! You can easily prepare components in advance, allowing you to enjoy a delicious homemade sandwich anytime.
Storing Leftovers
- Place any leftover grilled chicken in an airtight container.
- Store in the refrigerator for up to 3 days.
- Keep the pickled cucumbers separate to maintain their crunch.
Freezing
- Wrap individual sandwiches tightly in plastic wrap or aluminum foil.
- Freeze for up to 2 months for best quality.
- Alternatively, freeze the grilled chicken separately, allowing you to assemble fresh sandwiches later.
Reheating
- Thaw frozen sandwiches overnight in the refrigerator before reheating.
- Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.
- For extra crispiness, finish off on a skillet for a minute per side.
FAQs
Can I use chicken breasts instead of thighs for the Grilled Korean BBQ Chicken Sandwich?
Absolutely! While chicken thighs add juiciness, boneless skinless chicken breasts can be used as well. Just remember to adjust cooking time as breasts may cook faster.
How can I make the Grilled Korean BBQ Chicken Sandwich spicier?
To amp up the heat, increase the amount of gochujang or sriracha in the sauce. You could also add sliced jalapeños or a sprinkle of red pepper flakes for an extra kick!
Can I prepare the pickled cucumbers ahead of time?
Yes, pickled cucumbers can be made a day ahead. Just store them in a sealed container in the fridge to allow flavors to meld and enhance.
What kind of buns work best for this sandwich?
Soft sandwich rolls or brioche buns complement the flavors perfectly. However, feel free to choose your favorite type!
How do I ensure my chicken is juicy and tender?
Marinating your chicken with the Korean BBQ rub and allowing it to rest after grilling will help lock in moisture, ensuring tender and flavorful meat.
Final Thoughts
This Grilled Korean BBQ Chicken Sandwich truly brings together sweet, spicy, and savory flavors that will leave your taste buds dancing! I hope you enjoy making this recipe as much as I do because it’s a winner for family dinners or casual gatherings. Don’t hesitate to get creative with your toppings and variations—happy cooking!
Grilled Korean BBQ Chicken Sandwich
If you’re in search of a delicious meal that perfectly balances sweet and spicy flavors, look no further than this Grilled Korean BBQ Chicken Sandwich. Featuring tender chicken thighs marinated in a rich Korean BBQ sauce and topped with refreshing cucumber pickles, this sandwich is a delightful treat for busy weeknights or family gatherings. Each bite is sure to impress, making it a favorite among both seasoned cooks and kitchen novices alike. Plus, it’s easy to customize with your choice of toppings.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 sandwiches 1x
- Category: Main
- Method: Grilling
- Cuisine: Korean
Ingredients
- 2.5 pounds boneless skinless chicken thighs
- 1 whole seedless cucumber
- 1 cup rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon grated garlic
- 2 tablespoons low sodium soy sauce
- Gochujang (to taste)
- Sandwich buns or rolls
- 1 tablespoon grated ginger
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 2 tablespoons water (for sauce)
- 1 teaspoon cornstarch (for sauce)
- 1/4 cup mayo
- 1 – 2 tablespoons sriracha (depending on your heat tolerance)
- 1 teaspoon sesame oil (for sauce)
- 1 teaspoon low sodium soy sauce (for sauce)
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 cup ice (heaping cup)
- extra water (to top off container)
Instructions
- Prepare the cucumber pickles by mixing sliced cucumbers with rice vinegar, salt, sugar, ice, and enough water to fill your container. Let them marinate.
- For the chicken marinade, whisk together sesame oil, garlic, ginger, soy sauce, gochujang, brown sugar, honey, and rice vinegar. Coat the chicken thighs in this mixture and let marinate for at least 30 minutes.
- Preheat your grill over medium-high heat. Grill marinated chicken for about 6-7 minutes on each side until fully cooked.
- While grilling, create the sauce by combining mayo with sriracha, sesame oil, and soy sauce.
- Assemble your sandwich by layering grilled chicken on buns followed by cucumber pickles and spicy mayo sauce.
Nutrition
- Serving Size: 1 sandwich (approx. 200g)
- Calories: 420
- Sugar: 8g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 120mg
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