Name: Grilled Korean BBQ Chicken Sandwich
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 2.5 pounds chicken thighs (boneless skinless and trimmed of extra fat); 1 whole seedless cucumber (sliced into 1/8 inch rounds); 1 cup rice vinegar; 1 tablespoon salt; 1 tablespoon sugar; 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; ¼ cup Korean BBQ rub; 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; Sandwich buns or rolls

Grilled Korean BBQ Chicken Sandwich

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Indulge in the bold flavors of the Grilled Korean BBQ Chicken Sandwich, a perfect blend of sweet, spicy, and savory that will elevate any meal. This sandwich features juicy grilled chicken thighs marinated in a mouthwatering Korean BBQ sauce, complemented by refreshing pickled cucumbers and a creamy sriracha mayo. With its delightful crunch and addictive taste, this sandwich is ideal for summer barbecues, family dinners, or any gathering where delicious food takes center stage.

Author: Kayla
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Main
Method: Grilling
Cuisine: Korean

Ingredients

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2.5 pounds chicken thighs (boneless skinless and trimmed of extra fat)
1 whole seedless cucumber (sliced into 1/8 inch rounds)
1 cup rice vinegar
1 tablespoon salt
1 tablespoon sugar
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
¼ cup Korean BBQ rub
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
Sandwich buns or rolls

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Instructions

Prepare the pickled cucumber by combining rice vinegar, salt, sugar, ice, and water. Add cucumber slices and let them pickle.
Marinate the chicken thighs with sesame oil, grated garlic, grated ginger, soy sauce, gochujang, brown sugar, honey, and rice vinegar for at least 30 minutes.
Grill the marinated chicken on medium-high heat for approximately 6-7 minutes per side until fully cooked.
Mix mayo with sriracha and low sodium soy sauce to create the sauce.
Assemble the sandwich by spreading sauce on toasted buns, adding grilled chicken and pickled cucumbers.

Nutrition

Serving Size: 1 sandwich (approximately 200g)
Calories: 390
Sugar: 10g
Sodium: 730mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 29g
Cholesterol: 105mg

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