Smoky and Sweet Korean BBQ Chicken Sandwich
Too hot to turn on the oven? This Korean BBQ Chicken Sandwich is your new summer favorite.
It brings bold, smoky flavors to your backyard grill. You can enjoy a restaurant-quality meal right at home. It is fresh, vibrant, and incredibly satisfying.
Why You’ll Love This Recipe
This recipe is perfect for busy summer weeknights. It takes less than an hour from start to finish. The balance of spicy gochujang and cool slaw is refreshing.
You only need a few simple ingredients. Most items are likely already in your pantry. It is an impressive dinner that feels special but remains easy.
Simple Cooking Steps
A quick marinade does all the heavy lifting here. You simply whisk, coat, and grill. Even beginners can master this smoky glaze easily.
The chicken thighs stay juicy on the heat. Using a cast-iron pan works perfectly indoors too. You will love how the sugar caramelizes on the grill.
Ingredients You’ll Need
Fresh produce and pantry staples create the best flavor. Look for fresh ginger for the best aromatic kick.
- 1.5 lbs boneless skinless chicken thighs
- 4 brioche buns
- 0.25 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 2 tablespoons light brown sugar
- 1 tablespoon rice vinegar
- 2 cups shredded green cabbage
- 0.5 cup napa cabbage kimchi, chopped
- 3 tablespoons mayonnaise
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
Step-by-Step Directions
- In a small mixing bowl, whisk together the gochujang, soy sauce, sesame oil, ginger, garlic, brown sugar, and rice vinegar until smooth.
- Place the chicken thighs in a large bowl and coat with two-thirds of the gochujang mixture; reserve the remaining third for glazing.
- Allow the chicken to marinate for a minimum of 20 minutes at room temperature.
- In a separate bowl, combine the shredded cabbage, mayonnaise, and sesame seeds to create the slaw.
- Preheat a cast-iron grill pan or outdoor grill to medium-high heat (approximately 400°F/204°C).
- Place chicken on the grill and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- During the final 2 minutes of grilling, brush the reserved sauce onto the chicken to create a caramelized glaze.
- Lightly toast the brioche buns until golden brown.
- Assemble by spreading a thin layer of mayonnaise on the bottom bun, followed by the grilled chicken, a generous portion of sesame slaw, chopped kimchi, and sliced green onions.
- Close the sandwich and serve immediately.
Best Ways to Enjoy It
Serve this sandwich warm with a side of sweet potato fries. A crisp cucumber salad adds a nice cooling touch. It is perfect for a casual date night outdoors.
Set the table with colorful napkins. Pour a glass of cold lemonade. Enjoy the fresh summer air while you eat.
Storage & Reheating
Store leftover chicken in an airtight container. It stays fresh in the fridge for three days. Keep the slaw separate to maintain its crunch.
Reheat the chicken in a pan over medium heat. This helps keep the glaze sticky and delicious. Avoid the microwave to keep the texture firm.
Recipe Tips for Success
- Don’t skip the 20-minute marinating time.
- Avoid moving the chicken too much while grilling.
- Use chicken thighs instead of breasts for more juice.
- Toast your buns for a sturdy sandwich base.
- Add extra kimchi if you love a spicy kick.
- Double the sauce for extra dipping later.
Ways to Switch It Up
- Swap chicken for extra-firm tofu for a vegetarian option.
- Use gluten-free buns and tamari to keep it gluten-free.
- Add fresh summer berries on the side for sweetness.
- Use honey instead of brown sugar for a floral note.
Common Questions
Is gochujang very spicy?
It has a medium heat level. The brown sugar and mayo help balance the spice perfectly. Most beginners find it very approachable.
Can I make this ahead?
You can marinate the chicken the night before. This makes weeknight cooking even faster. Just grill and assemble when you are ready.
I hope this bold sandwich brings a little spark to your summer evenings. It is the perfect way to enjoy the grill. Happy cooking!
— Clara
Ingredients
Method
- In a small mixing bowl, whisk together the gochujang, soy sauce, sesame oil, ginger, garlic, brown sugar, and rice vinegar until smooth.
- Place the chicken thighs in a large bowl and coat with two-thirds of the gochujang mixture; reserve the remaining third for glazing.
- Allow the chicken to marinate for a minimum of 20 minutes at room temperature.
- In a separate bowl, combine the shredded cabbage, mayonnaise, and sesame seeds to create the slaw.
- Preheat a cast-iron grill pan or outdoor grill to medium-high heat (approximately 400°F/204°C).
- Place chicken on the grill and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- During the final 2 minutes of grilling, brush the reserved sauce onto the chicken to create a caramelized glaze.
- Lightly toast the brioche buns until golden brown.
- Assemble by spreading a thin layer of mayonnaise on the bottom bun, followed by the grilled chicken, a generous portion of sesame slaw, chopped kimchi, and sliced green onions.
- Close the sandwich and serve immediately.
