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Grilled Korean BBQ Chicken Sandwich with Spicy Mayo and Pickles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 63 reviews
  • Author: Emma
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://yumrecipesfood.com/grilled-korean-bbq-chicken-sandwich-with-spicy-mayo-and-pickles-recipe/