Description
This Korean BBQ Grilled Chicken Sandwich features tender grilled chicken marinated in a flavorful Korean BBQ sauce, topped with fresh veggies and spicy mayo. Served on a soft bun, it’s a fusion of sweet, savory, and spicy flavors that’s both satisfying and bold.
Ingredients
For the Korean BBQ Grilled Chicken Sandwich:
- 2 boneless, skinless chicken breasts
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon honey or brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon toasted sesame seeds (for garnish)
- 2 soft sandwich buns (brioche, ciabatta, or sesame)
- Fresh lettuce (romaine, iceberg, or mixed greens)
- 1 small cucumber, thinly sliced
- 1 small carrot, julienned or thinly sliced
- 2 tablespoons mayonnaise or sour cream
- 1 tablespoon sriracha (optional for extra spice)
- 1 tablespoon pickled red onions (optional)
- 1 tablespoon cilantro leaves (optional, for garnish)
Instructions
In a small mixing bowl, whisk together the sesame oil, soy sauce, rice vinegar, gochujang, honey or brown sugar, minced garlic, and grated ginger. The sesame oil adds a rich, nutty flavor, while the gochujang gives the marinade its signature heat and depth. Honey or brown sugar helps balance the savory flavors with a hint of sweetness.
Once the marinade ingredients are well combined, place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure the meat is fully coated. Seal the bag or cover the dish and refrigerate the chicken for at least 15 minutes, though marinating for up to 1 hour will yield even better flavor.
Preheat your grill or grill pan to medium-high heat. Once heated, remove the chicken breasts from the marinade, allowing any excess marinade to drip off. Place the chicken on the grill and cook for about 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C).
Grill the chicken without moving it too much, allowing it to develop a nice char on the outside while staying juicy on the inside. If you’re using a grill pan, you can press down gently on the chicken with a spatula to help it sear evenly.
Once cooked, remove the chicken from the grill and let it rest for a few minutes. This helps the juices redistribute within the meat, keeping it tender and moist.
While the chicken rests, slice the sandwich buns in half and toast them lightly on the grill or in a toaster. Toasting the buns adds extra flavor and ensures they’re sturdy enough to hold up to the juicy chicken and sauce.
Next, prepare the fresh vegetables. Thinly slice the cucumber and julienne or thinly slice the carrot. If you’re using pickled red onions, have them ready as well. These ingredients will add crunch, freshness, and tang to balance out the rich, smoky flavors of the chicken.
If you’d like a creamy element to your sandwich, mix mayonnaise or sour cream with sriracha in a small bowl for a spicy, creamy spread. Adjust the amount of sriracha depending on your preferred spice level.
Once the chicken has rested, slice it into thin strips against the grain for a tender bite. Place the grilled chicken on the bottom half of each toasted sandwich bun.
Top the chicken with a generous spoonful of the creamy sriracha sauce (or plain mayo if preferred). Add fresh lettuce, cucumber slices, and carrot ribbons to the sandwich. For extra flavor and crunch, you can add pickled red onions and a sprinkle of cilantro leaves.
Garnish with toasted sesame seeds to bring a touch of authenticity to the sandwich. These seeds add a subtle nutty flavor that complements the savory, spicy chicken.
Place the top half of the bun on the sandwich and press down gently to hold everything together. Slice the sandwich in half and serve immediately, while the chicken is still warm and juicy.
Enjoy this Korean BBQ Grilled Chicken Sandwich with a side of crispy fries, a light salad, or a refreshing drink.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 500-600 kcal
- Fat: 18-22g
- Carbohydrates: 40-45g
- Protein: 35-40g