If you are craving a sandwich packed full of vibrant flavors and a perfect balance of sweet, spicy, and tangy, the Grilled Korean BBQ Chicken Sandwich with Spicy Mayo and Pickles Recipe is about to become your new favorite obsession. This sandwich brings tender, juicy chicken thighs grilled to perfection, loaded with a luscious Korean BBQ sauce that bursts with umami and heat, complemented by crunchy, tangy pickles and a creamy, fiery spicy mayo that ties every bite together. Every ingredient in this recipe plays a starring role, delivering a satisfying sandwich experience that feels both gourmet and wonderfully approachable for any meal.
Ingredients You’ll Need
This recipe features simple yet essential ingredients that each contribute to the complexity and harmony of flavors, textures, and colors in your sandwich. From the bright crispness of the homemade pickles to the rich, savory marinade and sauce on the chicken, every component is thoughtfully chosen.
- Seedless cucumber: Thinly sliced for crisp, refreshing pickles that cut through the richness of the chicken.
- Rice vinegar: Provides a delicate acidity to brighten the pickles and balance the BBQ sauce.
- Salt and sugar: Essential for properly pickling cucumbers and balancing sweet-sour notes.
- Sesame oil: Adds a nutty, aromatic depth to sauces and marinades.
- Grated garlic and ginger: Fresh aromatics that bring warmth and zing to the Korean BBQ sauce.
- Low sodium soy sauce: The salty backbone of the marinade and sauces.
- Gochujang: Korean chili paste delivering a complex heat with a softly sweet undertone.
- Brown sugar and honey: Provide caramel sweetness to complement the spicy and savory flavors.
- Korean BBQ Rub: A fragrant seasoning blend that elevates the grilled chicken’s flavor.
- Cornstarch and water: Combined as a slurry to thicken the BBQ sauce perfectly.
- Mayo and sriracha: Creamy base for the spicy mayo that adds luscious texture and heat.
- Chicken thighs: Boneless, skinless, trimmed for the juiciest grilled meat.
- Sandwich buns or rolls: Soft, sturdy bread to hold all the delicious fillings without falling apart.
How to Make Grilled Korean BBQ Chicken Sandwich with Spicy Mayo and Pickles Recipe
Step 1: Prepare the Pickles
Start by thinly slicing your seedless cucumber into 1/8 inch rounds and placing them into a non-reactive container. In a small pot, gently heat rice vinegar, salt, and sugar just until they dissolve, then quickly cool the mixture with ice. Pour the cool brine over the cucumber slices, seal, and refrigerate for at least four hours—overnight is best to develop bright, crisp pickles bursting with tangy freshness.
Step 2: Make the Korean BBQ Sauce
In a saucepan over medium heat, warm sesame oil before sautéing freshly grated garlic and ginger until fragrant. Add soy sauce, gochujang, brown sugar, honey, rice vinegar, and Korean BBQ rub, stirring to combine and bring to a gentle simmer. Prepare a slurry of cornstarch and water, then whisk it into the simmering sauce to thicken beautifully. Remove from heat and let cool before storing in the fridge for up to five days. This sauce is the star layer of flavor for your grilled chicken!
Step 3: Prepare the Spicy Mayo
Combine mayonnaise with sriracha, a dash of sesame oil, and a splash of low sodium soy sauce in a small bowl. Mix thoroughly until creamy, spicy, and irresistibly flavorful. This spicy mayo adds a luscious kick that complements the smoky chicken and bright pickles perfectly.
Step 4: Grill the Chicken
Set up your grill for two-zone cooking—one side with direct medium-high heat, the other indirect. Season chicken thighs generously with Korean BBQ rub and a light brush of oil. Grill over direct heat, flipping every minute to avoid burning the seasoning, until nicely charred. Move them to indirect heat and cook through until they reach an internal temperature of 165℉. Remove from the grill and generously coat the warm chicken with the prepared Korean BBQ sauce for maximum flavor infusion.
Step 5: Assemble the Sandwich
Slice your sandwich buns or rolls open and slather the cut sides with the spicy mayo. Layer the grilled, sauced chicken thighs and top generously with the homemade pickles. Close up your sandwich and prepare for an explosion of flavor in every bite.
How to Serve Grilled Korean BBQ Chicken Sandwich with Spicy Mayo and Pickles Recipe
Garnishes
Sprinkle toasted sesame seeds over the assembled sandwich to add a delightful nutty crunch. Fresh green onion slices or cilantro leaves also provide a bright, herbal contrast that enhances the savory-sweet notes of the chicken and sauce.
Side Dishes
Serve alongside crispy sweet potato fries or a simple asian slaw dressed with sesame oil and rice vinegar. These sides complement the Grilled Korean BBQ Chicken Sandwich with Spicy Mayo and Pickles Recipe with their textural contrast and fresh, tangy flavors.
Creative Ways to Present
For a fun twist, turn these sandwiches into sliders for parties or gatherings. You can also prepare the chicken and pickles separately for a DIY build-your-own sandwich bar, letting guests customize their heat and tang levels to their liking.
Make Ahead and Storage
Storing Leftovers
Keep any leftover grilled chicken, pickles, and sauces stored separately in airtight containers in the refrigerator for up to five days. This way, each ingredient stays fresh and can be quickly assembled into sandwiches again.
Freezing
You can freeze the cooked chicken thighs in a sealed container or heavy-duty freezer bag for up to two months. For best results, thaw slowly overnight in the refrigerator before reheating and saucing.
Reheating
Reheat chicken gently in a skillet or oven until warmed through to maintain juiciness. Avoid microwaving if you can, as it can dry out the meat. Reapply the Korean BBQ sauce and assemble the sandwich fresh for that incredible flavor combination.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs offer a juicier and more flavorful experience, chicken breasts can be used if you prefer leaner meat. Just keep a close eye on grilling time to avoid drying them out.
Is gochujang very spicy?
Gochujang has a moderate heat level with a sweet and fermented depth. You can adjust the amount to suit your heat tolerance, making this sandwich mild or fiery according to your preference.
How long do the pickles keep?
The homemade pickles will stay crunchy and delicious for up to five days in the refrigerator. After that, they begin to soften, so it’s best to enjoy them within this window for maximum crunch.
Can I make the spicy mayo ahead of time?
Yes! The spicy mayo keeps well in the fridge for up to a week. Making it ahead allows the flavors to meld beautifully, enhancing its creamy and spicy kick.
What type of buns work best?
Soft sandwich buns or rolls that have a slight chew but hold up well under the weight of the fillings work best. Brioche or potato buns add a slight sweetness that pairs wonderfully with the Korean BBQ flavors.
Final Thoughts
There is something truly special about biting into a Grilled Korean BBQ Chicken Sandwich with Spicy Mayo and Pickles Recipe that effortlessly combines bold Korean flavors with familiar sandwich comforts. It’s a recipe I keep coming back to, perfect for weekend cookouts or a satisfying weekday dinner. Give it a try—you might just find your new go-to that everyone will be asking for again and again.
Print
Grilled Korean BBQ Chicken Sandwich with Spicy Mayo and Pickles Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 45 minutes
- Yield: 8 servings 1x
- Category: Sandwich
- Method: Grilling
- Cuisine: Korean
Description
This Grilled Korean BBQ Chicken Sandwich features juicy, marinated chicken thighs grilled to perfection, coated with a flavorful Korean BBQ sauce, and topped with tangy homemade pickles and spicy sriracha mayo, all served on a soft sandwich bun. Perfect for a savory and satisfying meal with a balance of smoky, sweet, spicy, and tangy flavors.
Ingredients
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 a slurry)
- 1 teaspoon cornstarch (for a slurry)
Sriracha Mayo
- 1/4 cup mayonnaise
- 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
- Oil for coating chicken before grilling
Assembly
- Sandwich buns or rolls
Instructions
- Make the Pickles: Slice the cucumber into 1/8 inch rounds and place them in a non-reactive 32-ounce glass or plastic container. In a small saucepan over medium heat, combine rice vinegar, salt, and sugar. Bring to a simmer, stirring until the salt and sugar dissolve. Remove from heat and add ice to rapidly cool the mixture. Once the ice melts, pour the pickling liquid over the cucumbers, seal the container, and refrigerate for at least 4 hours, ideally overnight for best flavor. The pickles will keep in the fridge up to 5 days before losing crispness.
- Prepare the Korean BBQ Sauce: In a small saucepan over medium heat, add sesame oil, grated garlic, and grated ginger. Sauté for 30-60 seconds until fragrant. Add low sodium soy sauce, gochujang, brown sugar, honey, rice vinegar, and Korean BBQ rub. Stir to combine and bring to a gentle simmer. In a separate small container, whisk water and cornstarch to form a slurry. Add the slurry to the simmering sauce and stir until slightly thickened. Remove from heat and allow to cool. Store sauce in the refrigerator for up to 5 days.
- Make Sriracha Mayo: In a small bowl, mix together mayonnaise, sriracha, sesame oil, and low sodium soy sauce until fully combined. Adjust sriracha according to your preferred heat level.
- Grill the Chicken: Set up a grill for two-zone cooking with one side on medium/high direct heat and the other side off direct heat. Season chicken thighs liberally with Korean BBQ rub and lightly oil them to prevent sticking. Grill the chicken over direct heat, flipping every minute to avoid burning the rub, until nicely charred. Move chicken to the indirect heat side and continue grilling until the internal temperature reaches at least 165℉ (74℃), ensuring the chicken is fully cooked and juicy.
- Coat Chicken with Sauce: Remove the chicken thighs from the grill and toss or brush them with the prepared Korean BBQ sauce for a flavorful glaze.
- Assemble the Sandwich: Spread sriracha mayo on the cut sides of sandwich buns or rolls. Place a glazed chicken thigh on the bottom half, then top with a generous amount of the pickled cucumbers. Cover with the top bun and serve immediately to enjoy the full combination of smoky, spicy, tangy, and savory flavors.
Notes
- For best pickle texture and flavor, prepare them at least 4 hours ahead or overnight.
- Adjust gochujang and sriracha quantities according to your preferred spice level.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165℉ (74℃).
- The Korean BBQ sauce keeps well in the fridge up to 5 days and can be used as a marinade or dipping sauce.
- Two-zone grilling allows for better control to char the chicken without burning it and to finish cooking through.
- If you do not have a grill, cooking chicken under a broiler or in a grill pan can be an alternative.
Your email address will not be published. Required fields are marked *