Grilled Korean BBQ Chicken Sandwich Recipe

Introduction

This Grilled Korean BBQ Chicken Sandwich is a perfect blend of smoky, spicy, and tangy flavors. Tender chicken thighs are glazed with a homemade Korean BBQ sauce and topped with crisp, tangy pickles and spicy sriracha mayo for a satisfying bite every time.

Ingredients

• 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)
• 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
• 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
• 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

Instructions

1. Step 1: Make the pickles by slicing the cucumber into 1/8 inch rounds and placing them into a non-reactive 32-ounce container.
2. Step 2: In a small pot over medium heat, combine the rice vinegar, salt, and sugar. Bring to a simmer, stirring until the salt and sugar dissolve.
3. Step 3: Remove the pot from heat and add the ice to rapidly cool the mixture. Once the ice has melted, pour this liquid over the cucumbers. Seal the container and refrigerate for at least 4 hours, preferably overnight for best flavor.
4. Step 4: Prepare the Korean BBQ sauce by heating sesame oil in a small pot over medium heat. Add grated garlic and ginger, sautéing until fragrant (30–60 seconds).
5. Step 5: Add the soy sauce, gochujang, brown sugar, honey, rice vinegar, and Korean BBQ rub to the pot. Stir to combine and bring to a gentle simmer.
6. Step 6: In a small container, mix water and cornstarch to form a slurry. Once the sauce is simmering, stir in the slurry and cook until slightly thickened. Remove from heat and cool. Store in the fridge for up to 5 days.
7. Step 7: For the sriracha mayo, combine mayo, sriracha, sesame oil, and soy sauce in a small bowl. Mix well and set aside.
8. Step 8: Set up your grill for two-zone cooking with one side medium/high direct heat and the other side indirect heat.
9. Step 9: Season the chicken thighs with Korean BBQ rub and lightly oil them. Grill over direct heat, flipping every minute to avoid burning the rub, until nicely colored.
10. Step 10: Move the chicken to indirect heat and continue cooking until the internal temperature reaches 165℉. Remove from grill and coat with Korean BBQ sauce.
11. Step 11: To assemble, spread sriracha mayo on the cut sides of the buns or rolls. Place a sauced chicken thigh on the bun and top with the pickled cucumbers. Serve immediately and enjoy!

Tips & Variations

• Use boneless, skin-on chicken thighs for extra juiciness if preferred.
• Adjust gochujang and sriracha amounts to control the heat level to your taste.
• For a crunchy texture, add fresh shredded cabbage or lettuce to the sandwich.
• The pickles can be made ahead and kept refrigerated for up to 5 days to save time.

Storage

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or oven to avoid drying out. The Korean BBQ sauce and pickles keep for up to 5 days when refrigerated. Assemble sandwiches fresh for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs are more forgiving and stay juicier when grilled. If using breasts, watch the cooking time closely to avoid drying out.

How spicy is this sandwich?

The heat level depends on how much gochujang and sriracha you add. Start with smaller amounts and increase to your taste for a mild to moderately spicy kick.

Grilled Korean BBQ Chicken Sandwich Recipe

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★★★★★

4.6 from 125 reviews

• Author: Thomas
• Total Time: 4 hours 45 minutes (includes pickling time)
• Yield: 8 sandwiches 1x

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Description

This Grilled Korean BBQ Chicken Sandwich features tender, juicy chicken thighs marinated in a flavorful Korean BBQ rub, grilled to perfection, and topped with tangy homemade pickles and a spicy sriracha mayo. The sandwich combines the smoky char from the grill with sweet, savory, and spicy elements, creating a delicious and satisfying meal perfect for any BBQ lover.

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Ingredients

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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 (depends on your 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)

Sriracha Mayo

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

Grilled 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

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Instructions

1. Prepare the Pickles: Slice the cucumber into thin 1/8 inch rounds and place them into a non-reactive 32-ounce glass or plastic container.
2. Make Pickle Brine: In a small pot over medium heat, combine rice vinegar, salt, and sugar. Bring to a gentle simmer while stirring to dissolve the salt and sugar completely.
3. Cool Brine and Pickle Cucumbers: Remove the pot from heat and add the ice to rapidly cool the mixture. Once the ice has melted, pour the brine over the cucumbers until fully submerged. Seal the container and refrigerate for at least 4 hours, preferably overnight, for best flavor and crispness.
4. Store Pickles: Keep pickles refrigerated for up to 5 days before they soften.
5. Make Korean BBQ Sauce: Heat sesame oil in a small saucepan over medium heat, then sauté grated garlic and ginger for 30-60 seconds until aromatic.
6. Add Sauce Ingredients: Stir in soy sauce, gochujang, brown sugar, honey, rice vinegar, and Korean BBQ rub. Mix well and bring the mixture to a gentle simmer.
7. Thicken the Sauce: In a separate small container, combine water and cornstarch to form a slurry. Add this slurry to the simmering sauce and stir until the sauce slightly thickens. Remove from heat and allow to cool.
8. Store Sauce: Refrigerate the sauce for up to 5 days.
9. Prepare Sriracha Mayo: In a small bowl, mix together mayo, sriracha, sesame oil, and soy sauce until smooth and well combined.
10. Set Up Grill: Prepare your grill for two-zone cooking with one side at medium-high direct heat and the other side indirect heat.
11. Season the Chicken: Rub the chicken thighs with Korean BBQ rub and lightly oil the surfaces to prevent sticking.
12. Grill Chicken: Place chicken thighs on the direct heat side of the grill, flipping every minute to avoid burning the rub and getting an even char. Once sufficient color has developed, move the chicken to the indirect heat side and continue cooking until the internal temperature reaches at least 165°F (74°C).
13. Coat Chicken with Sauce: Remove the cooked chicken from the grill and brush generously with the prepared Korean BBQ sauce.
14. Assemble Sandwich: Spread sriracha mayo on the cut sides of sandwich buns or rolls, then layer with the sauced chicken thighs and a handful of the homemade pickles.
15. Serve and Enjoy: Serve immediately while warm, enjoying the harmonious combination of smoky, sweet, spicy, and tangy flavors.

Notes

• Pickles are best after marinating overnight and can be stored up to 5 days in the refrigerator.
• Adjust gochujang and sriracha amounts according to your preferred spice level.
• Using boneless, skinless chicken thighs ensures juiciness and quick grilling times.
• Two-zone grilling helps prevent burning the rub while achieving a perfect sear and thorough cooking.
• This sandwich pairs well with a simple side salad or crispy fries.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Sandwich
• Method: Grilling
• Cuisine: Korean

Keywords: Korean BBQ chicken sandwich, grilled chicken sandwich, Korean BBQ sauce, homemade pickles, spicy sriracha mayo, summer sandwiches, BBQ recipe