As I sank my teeth into a spicy, savory Grilled Korean BBQ Chicken Sandwich, I couldn’t help but feel transported to a bustling street market. This delightful creation brilliantly marries the bold flavors of Korean BBQ with the comforting embrace of a classic sandwich. With juicy grilled chicken, homemade pickles for that perfect crunch, and a zesty sriracha mayo, this recipe offers a satisfying escape from the fast-food routine. Not only is it a crowd-pleaser perfect for gatherings, but it’s also quick to whip up, allowing you to indulge without the fuss. Are you ready to elevate your sandwich game and make your taste buds dance?

Why is This Sandwich So Irresistible?

Bold flavors come together in this Grilled Korean BBQ Chicken Sandwich, elevating your usual BBQ experience. Quick prep means you can whip this up in no time, making it perfect for busy weeknights or weekend gatherings. Unique ingredients, like homemade pickles and spicy sriracha mayo, ensure it stands out on your table. Enjoy it alongside sweet potato fries or a refreshing salad for a fully rounded meal that everyone will love. For more mouthwatering ideas, check out my Garlic Parmesan Chicken or the flavor-packed Fiery Chicken Ramen. You won’t regret switching to homemade goodness!

Korean BBQ Grilled Chicken Sandwich Ingredients

Get ready to savor the flavors of this delicious sandwich with these essential ingredients!

For the Pickles
Cucumber – Provides crunch and freshness; feel free to swap in radishes for a new twist.
Rice Vinegar – Essential for pickling; can be substituted with white wine vinegar if needed.
Salt – Enhances the overall flavor of the pickles.
Sugar – Balances the acidity; reduce for a less sweet pickle.
Ice – Rapidly cools the pickling liquid.
For the BBQ Sauce
Sesame Oil – Adds a delightful nutty flavor; olive oil can be used in its place.
Grated Garlic – Vital for depth; using fresh garlic will maximize flavor.
Grated Ginger – Complements garlic’s richness and adds warmth.
Low Sodium Soy Sauce – Provides a savory umami flavor to the BBQ sauce.
Gochujang – Introduces heat and richness; adjust according to your spice preference.
Brown Sugar – Enhances sweetness; feel free to substitute with white sugar.
Honey – Adds a touch of natural sweetness to the sauce.
Korean BBQ Rub – A blend of spices perfect for marinating chicken; can be homemade or store-bought.
Cornstarch – Used to thicken the sauce for a smoother texture.
For the Sriracha Mayo
Mayo – The creamy base for the sriracha mayo that complements the chicken.
Sriracha – Provides heat and flavor; adjust based on your spice tolerance.
For the Sandwich Assembly
Chicken Thighs – Juicy and flavorful; chicken breasts can be used but may dry out.
Sandwich Buns/Rolls – Choose your favorite type to hold all those delicious layers together.

With a medley of fresh and flavorful ingredients, this Korean BBQ Grilled Chicken Sandwich is sure to be a hit at your next meal!

Step‑by‑Step Instructions for Korean BBQ Grilled Chicken Sandwich

Step 1: Prepare the Pickles
Slice the cucumber into thin rounds and place them in a non-reactive container. In a small saucepan, combine rice vinegar, salt, and sugar over medium heat, stirring until dissolved. Once combined, cool the mixture by adding ice. Pour the chilled pickling liquid over the cucumbers, seal the container tightly, and refrigerate for at least 4 hours to allow the flavors to meld.

Step 2: Make the BBQ Sauce
In a medium saucepan, heat sesame oil over medium heat, then add the grated garlic and ginger. Sauté for about 2 minutes, or until fragrant, making sure not to burn them. Stir in the low sodium soy sauce, gochujang, brown sugar, and honey; bring this mixture to a gentle simmer. Combine water and cornstarch to form a slurry, then slowly stir it into the sauce until thickened, which takes around 5 minutes. Cool and store the BBQ sauce in the fridge.

Step 3: Prepare the Sriracha Mayo
In a mixing bowl, combine the mayonnaise, sriracha, sesame oil, and a splash of soy sauce. Whisk the mixture until smooth and well blended, ensuring the sriracha is fully incorporated for that delightful zing. Set aside the sriracha mayo in the refrigerator to let the flavors develop while you grill the chicken for your Korean BBQ Grilled Chicken Sandwich.

Step 4: Grill the Chicken
Prepare your grill by setting it up for two-zone cooking: one side at medium-high heat and the other at low heat. Season the chicken thighs generously with the Korean BBQ rub and lightly oil them to prevent sticking. Place the chicken on the direct heat side and cook for about 6-8 minutes per side, flipping frequently until nicely browned. Move the chicken to the indirect heat side and cook until its internal temperature reaches 165°F, which should take an additional 8-10 minutes.

Step 5: Coat the Chicken in BBQ Sauce
Once the chicken reaches the proper temperature, remove it from the grill and brush a generous amount of the prepared BBQ sauce over each piece. Allow the coated chicken to rest for a few minutes, letting the sauce absorb into the meat. This ensures your Korean BBQ Grilled Chicken is packed full of flavor and moisture before assembling the sandwich.

Step 6: Assemble the Sandwich
Take your sandwich buns and spread a generous layer of the spicy sriracha mayo on each half. Place the grilled BBQ chicken on the bottom half of the bun, then pile it high with the tangy homemade pickles. Top it off with the other half of the bun, pressing down gently to hold everything together. Your mouthwatering Korean BBQ Grilled Chicken Sandwich is ready to be devoured!

Variations & Substitutions for Korean BBQ Grilled Chicken Sandwich

Feel free to experiment with these variations to make this delicious sandwich your very own!

Dairy-Free: Use a plant-based mayo to whip up a dairy-free sriracha mayo without losing flavor.
Vegetarian: Swap the chicken for grilled portobello mushrooms marinated in the BBQ sauce for a hearty alternative.
Heat Adjust: Mix in some crushed red pepper flakes to the BBQ sauce for an extra kick, perfect for those who love spice.
Gluten-Free: Use gluten-free buns and tamari in place of soy sauce to make this dish friendly for gluten sensitivities.
Flavorful Twist: Add sliced grilled pineapple on top for a sweet and tangy contrast to the smoky chicken.
Crunch Factor: Toss in shredded carrots and sliced radishes for additional crunch and freshness in your pickles.
Ramen Fusion: Try using ramen noodles instead of bread—layer the BBQ chicken and pickles between cooked noodles for a tasty twist!
Tangy Mayo: Incorporate lime juice into the sriracha mayo for a zesty contrast that brightens up the whole sandwich.

For more fun flavor explorations, consider trying this recipe alongside my Honey BBQ Chicken or seasoning up grilled delights with Herb Crusted Grilled Chicken. 乐 Enjoy creating your joyful variations!

What to Serve with Grilled Korean BBQ Chicken Sandwich

Elevate your meal experience by pairing this savory sandwich with delicious sides that enhance its bold flavors.

Sweet Potato Fries: The natural sweetness and crispy texture perfectly balance the spiciness of the sandwich. They’re a beloved companion that adds a touch of comfort to your meal.
Crisp Coleslaw: A refreshing crunch from cabbage and carrots provides a nice contrast to the rich flavors of the chicken and sauce. Add some sesame seeds for an extra nutty crunch!
Garlic Edamame: Lightly salted and garlicky, these vibrant green beans are not just flavorful but also packed with protein, making them a nutritious side to enjoy.
Zesty Cucumber Salad: A cool and tangy cucumber salad complements the spicy notes while providing a delightful crunch. Toss in some cilantro and lime for an extra punch.
Refreshing Thai Iced Tea: This sweet and creamy drink is the perfect way to calm the spice of the sandwich while offering a hint of exotic flavor.
Chocolate Lava Cake: For dessert, indulge your sweet tooth with a rich chocolate lava cake. Its warm, gooey center contrasts beautifully with the savory elements of your meal.

Each of these pairings brings its own unique texture and flavor, making your Grilled Korean BBQ Chicken Sandwich the star of a memorable meal!

Expert Tips for Korean BBQ Grilled Chicken Sandwich

Chill Your Pickles: Let the pickles refrigerate overnight for deeper flavor. This patience makes a noticeable difference in taste!
Avoid Sticking: Lightly oil the chicken before grilling to prevent it from sticking to the grill grates and ensure even cooking.
Monitor Grill Temperature: Utilize both direct and indirect heat zones wisely to maintain a consistent grill temperature; this will keep your chicken juicy without burning.
Perfect Sauce Thickness: If your BBQ sauce is too thick, simply add a splash of water and reheat gently to achieve your desired consistency.
Experiment with Heat: Adjust the amount of gochujang in your BBQ sauce and sriracha mayo to cater to your spice preference for the perfect kick in your Korean BBQ Grilled Chicken Sandwich.

Make Ahead Options

These Grilled Korean BBQ Chicken Sandwiches are perfect for meal prep enthusiasts! You can prepare the pickles up to 3 days in advance; simply follow the pickling process and refrigerate them for maximum flavor. The BBQ sauce can be made ahead and stored in the fridge for up to 5 days, ensuring it’s ready when you need it. When it’s time to serve, grill the prepped chicken—marinated and ready to go—just before assembling. To maintain the quality of your meal, store the pickles and BBQ sauce separately and only combine before serving. This way, you’ll enjoy a deliciously satisfying sandwich with minimal last-minute effort!

Storage Tips for Korean BBQ Grilled Chicken Sandwich

Fridge: Store leftovers in an airtight container for up to 3 days. Keep the sandwich components separate to maintain freshness and texture.
Pickles: Homemade pickles can be kept in the refrigerator for up to 5 days, ensuring they remain crunchy and flavorful.
BBQ Sauce: Refrigerate any remaining BBQ sauce for up to 1 week. It’s perfect for drizzling on future meals or sandwiches!
Freezer: For longer storage, freeze grilled chicken separately for up to 3 months. Thaw in the fridge overnight before reheating for better texture.

Korean BBQ Grilled Chicken Sandwich Recipe FAQs

What type of cucumber should I use for the pickles?
I recommend using a crisp variety like English or Persian cucumbers for the best crunch. If you’re feeling adventurous, radishes can also make a fantastic pickling substitute, adding a peppery twist!

How should I store the sandwich leftovers?
Keep leftover components in separate airtight containers in the fridge. The sandwich is best enjoyed fresh, but you can store the chicken, pickles, and sriracha mayo for up to 3 days. This helps maintain the texture and flavor!

Can I freeze the grilled chicken?
Absolutely! To freeze grilled chicken, allow it to cool completely, then wrap each piece tightly in plastic wrap or aluminum foil. Store in a freezer-safe bag or container for up to 3 months. Thaw it overnight in the fridge before reheating for the best results.

What if my BBQ sauce is too thick?
No problem! If your BBQ sauce has thickened more than you’d like, simply add a splash of water and gently reheat it over low heat while stirring until it reaches your desired consistency. This will keep the sauce enjoyable and pliable for your sandwiches.

Are there any dietary considerations I should be aware of?
Yes! This recipe contains gluten from soy sauce and can be modified for dietary restrictions. Substitute with gluten-free soy sauce or tamari if needed. Additionally, if anyone has a spice allergy, reduce the amount of sriracha and gochujang to suit their taste.

How long do homemade pickles last?
Homemade pickles can be stored in the refrigerator for up to 5 days. They will continue to develop flavor over time, but for optimal crunch, try to consume them within that timeframe. Enjoy these tangy bites on your Korean BBQ Grilled Chicken Sandwich!