Ingredients
Scale
- 2.5 pounds chicken thighs (boneless skinless and trimmed of extra fat)
- 1 tablespoon sesame oil
- 1 tablespoon grated garlic
- 1 tablespoon grated ginger
- 2 tablespoons low sodium soy sauce
- 1–2 tablespoons gochujang (depends on your heat tolerance)
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 cup rice vinegar (for pickling)
- 1 tablespoon salt (for pickling)
- 1 tablespoon sugar (for pickling)
- 1 cup ice (for pickling)
- Extra water (to top off container)
- ¼ cup Korean BBQ rub
- 2 tablespoons water (for a slurry)
- 1 teaspoon cornstarch (for a slurry)
- ¼ cup mayo
- 1–2 tablespoons sriracha (depending on your heat tolerance)
- 1 teaspoon sesame oil (for sauce)
- 1 teaspoon low sodium soy sauce (for sauce)
- Sandwich buns or rolls
Instructions
- Prepare the pickled cucumbers: Mix rice vinegar, salt, sugar, and ice in a bowl until dissolved. Add cucumber slices and let them pickle while you prepare the rest.
- Marinate the chicken: Combine sesame oil, grated garlic, grated ginger, soy sauce, gochujang, brown sugar, honey, and rice vinegar in a bowl. Marinate the chicken thighs for at least 30 minutes.
- Grill the chicken: Preheat your grill to medium-high heat. Grill chicken thighs for about 6-7 minutes per side or until cooked through.
- Make the sauce: While grilling, whisk together mayo, sriracha, sesame oil, soy sauce, water mixed with cornstarch until smooth.
- Assemble your sandwiches: Spread sauce on buns, add grilled chicken thighs, top with pickled cucumbers and any additional veggies.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 sandwich
- Calories: 410
- Sugar: 8g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg