This Korean BBQ Grilled Chicken Sandwich takes everything you love about takeout and turns it into a seriously craveable handheld meal. Juicy, char-grilled chicken thighs glazed in a sticky, spicy-sweet Korean BBQ sauce, piled onto a toasted bun with crunchy quick-pickled cucumbers and a swipe of fiery sriracha mayo.
The homemade BBQ sauce strikes that perfect balance of sweet, savory, and spicy thanks to gochujang, ginger, and a touch of honey, while the quick-pickled cucumbers and cabbage add a refreshing crunch that cuts through all that richness. Grilling the chicken thighs keeps them incredibly juicy, and basting them right on the grill builds layers of caramelized flavor you just cannot get any other way. It is the kind of sandwich that turns a regular weeknight dinner into something special, and it is guaranteed to become a summer grilling favorite.
Helpful Tips
- Let the cucumbers marinate fully: Giving the quick pickles a couple of hours in the fridge lets them soak up the tangy brine, so they add the perfect crisp bite to every sandwich.
- Baste in layers: Brushing the BBQ sauce on the chicken a few times as it grills, rather than all at once, builds a deeper, glossier glaze without burning the sugars.
- Toast the buns: A quick trip on the grill gives the buns a light crunch and keeps them from getting soggy once they are loaded up with sauce and toppings.
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Korean BBQ Grilled Chicken Sandwich
Ingredients
For the cucumbers:
- 1/2 cup rice vinegar
- 1/2 tablespoon salt
- 1/2 tablespoon granulated sugar
- 1/2 seedless cucumber sliced thinly
- 2 slices cabbage sliced very thinly
- handful of ice
For the BBQ sauce:
- 1 tablespoon sesame oil
- 1 tablespoon garlic grated
- 1 tablespoon ginger grated
- 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 teaspoon cornstarch + 1 teaspoon cold water
For the sriracha mayo:
- 1/4 cup mayonnaise
- 1 tablespoons sriracha
- 1 teaspoon sesame oil
- 1 teaspoon low sodium soy sauce
For the sandwiches:
- 4 boneless skinless chicken thighs
- 1 teaspoon cooking oil
- salt and black pepper for seasoning
- 4 sandwich buns
Instructions
- In a small saucepan, heat the rice vinegar, salt and sugar just until everything dissolves. Pour the liquid into a small bowl and add a handful of ice. Add the cucumbers and cabbage to the bowl and put them in the fridge for a couple hours to marinate.
- In the same saucepan, combine the sesame oil, garlic, ginger, soy sauce, and gochujang, brown sugar, and rice vinegar. Cook on medium heat until simmering. Mix the cornstarch and water. Add to the sauce and whisk until smooth. Remove from heat.
- Combine the mayo, sriracha, sesame oil, and soy sauce. Mix well. Set aside.
- Preheat the grill to 450°F(230°C).
- Rub the chicken with oil, then season with salt and pepper.
- When the grill is ready, place the chicken on the grates and cook for 4 minutes per side. Then lower the heat to 375°F(190°C) and continue cooking, basting with the bbq sauce regularly on both sides, until the chicken reaches 165°F(75°C).
- In the last few minutes of cooking, you can also heat the sandwich buns on the grill.
- To assemble, coat both sides of the bun with sriracha mayo. Place a piece of chicken on and top with cucumbers and cabbage.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.