Description
This Spicy Korean BBQ Chicken Sandwich features tender, marinated chicken thighs grilled to perfection and topped with a refreshing, crunchy slaw dressed in a zesty lime and sriracha mayonnaise. Served on toasted brioche buns, this sandwich beautifully balances spicy, savory, and tangy flavors for a satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 1 lb boneless, skinless chicken thighs
- 3 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon black pepper
- Oil for cooking (canola or vegetable)
Slaw
- 1 cup green cabbage, finely shredded
- 1 cup carrots, julienned
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon sriracha (optional for extra heat)
To Serve
- 4 burger buns (preferably brioche)
- Fresh cilantro, for garnish
- Sesame seeds, for garnish
Instructions
- Prepare the marinade: In a medium bowl, combine gochujang, soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper to create the flavorful marinade.
- Marinate the chicken: Place the chicken thighs into a resealable plastic bag or bowl and pour the marinade over them. Ensure the chicken is fully coated. Seal the bag or cover the bowl and marinate in the refrigerator for at least 1 hour, ideally overnight for the best flavor infusion.
- Make the crispy slaw: In a large bowl, mix the shredded cabbage and julienned carrots together.
- Prepare slaw dressing: In a small bowl, whisk together mayonnaise, lime juice, and sriracha if using. Pour this dressing over the cabbage and carrots, tossing until everything is evenly coated. Set aside to let the flavors meld.
- Preheat the grill pan or skillet: Heat a grill pan or skillet over medium-high heat and add a little oil to coat the surface to prevent sticking.
- Grill the chicken: Remove chicken thighs from the marinade, letting excess drip off. Grill for about 6-7 minutes per side or until fully cooked with a slight char, ensuring the chicken reaches an internal temperature of 165°F (75°C).
- Rest and slice chicken: Once cooked, remove from heat and let the chicken rest for a few minutes before slicing into strips for the sandwich.
- Toast the buns: Toast the burger buns either on the grill or in a toaster until they are golden brown and slightly crisp.
- Assemble the sandwiches: Place a generous portion of sliced chicken on the bottom half of each bun, top with a heap of the crispy slaw, then sprinkle with fresh cilantro and sesame seeds for garnish.
- Serve: Finish with the top half of the bun and serve immediately with your favorite side dishes.
Notes
- Marinating the chicken overnight enhances the flavor more deeply, but a minimum of 1 hour will suffice.
- Sriracha in the slaw dressing is optional but recommended for extra heat.
- Using boneless, skinless chicken thighs ensures juicy and tender meat that’s ideal for grilling.
- Grill pan can be substituted with an outdoor grill or skillet depending on availability.
- To add more crunch, consider adding thinly sliced red onions or radishes to the slaw.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos and use gluten-free buns.
