Summer is finally here and your grill is calling. This Korean BBQ Chicken Sandwich is the ultimate way to answer. It is bright, zesty, and packed with bold flavors. You will love how easy it is to make.
This recipe delivers a restaurant-quality meal in your own kitchen. It brings a spicy-sweet kick to your backyard table. Your friends and family will be so impressed. Let’s get cooking this vibrant fusion dish today!
Why This Recipe Shines
This sandwich is a total flavor explosion. The gochujang glaze creates a perfectly caramelized crust on the chicken. It only takes 15 minutes of active cooking time. This makes it ideal for a busy weeknight dinner.
The combination of warm chicken and cold slaw is refreshing. It is the best choice for summer entertaining. You get a mix of textures in every single bite. It is budget-friendly and uses simple pantry staples.
The Easy Process
You will start by making a quick marinade. Most of it goes on the chicken right away. A small portion stays back for the final glaze. This ensures maximum flavor without any extra work.
The grill does the heavy lifting for you. While the chicken cooks, you toss the slaw together. It is a low-stress method for any home cook. You will feel like a pro behind the grill.
What You’ll Need
- 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 while the chicken is hot and juicy. It pairs perfectly with crispy sweet potato fries. A cold cucumber salad adds a nice cooling touch. You can also serve it with a light lager.
This is a fantastic meal for a casual patio party. The colors look beautiful on a serving platter. It is a crowd-pleasing favorite for any summer gathering. Everyone will want the recipe!
How to Store Leftovers
Store the cooked chicken in an airtight container. It will stay fresh for up to three days. Keep the slaw in a separate container to stay crisp. Reheat the chicken in a skillet over medium heat. This helps maintain the golden glaze beautifully. Do not assemble the sandwiches until you are ready to eat.
Tips for Best Results
- Don’t skip the 20-minute marinating time for tender chicken.
- Avoid burning the glaze by adding it at the very end.
- Substitute chicken breasts if you prefer leaner meat.
- Save time by using a pre-shredded cabbage mix.
- Use extra kimchi if you love a fermented tang.
- Toast your buns to prevent them from getting soggy.
- Ensure your grill is fully preheated before cooking.
Easy Swaps
- Make it gluten-free by using tamari and GF buns.
- Try grilled halloumi instead of chicken for vegetarians.
- Use a honey glaze for a milder summer flavor.
- Swap brioche for lettuce wraps for a lighter meal.
Common Questions
Can I make this ahead of time?
You can marinate the chicken the night before. This makes weeknight cooking even faster. Just keep it covered in the fridge.
Is gochujang very spicy?
It has a mild to medium heat level. The brown sugar helps balance the spice perfectly. It is very family-friendly.
How do I know the chicken is done?
Use a meat thermometer for accuracy. It should reach 165°F in the thickest part. The juices should run clear.
I hope this bold sandwich brings extra joy to your summer table. It is the perfect blend of spice and crunch. Happy grilling!
— Emily
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.
