Go Back

Korean BBQ Chicken Sandwich

Enjoy a mouthwatering Korean BBQ Chicken Sandwich with juicy chicken thighs, tangy BBQ sauce, and crunchy coleslaw, all nestled in toasty rolls.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Sandwich
Cuisine: Korean
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken thighs Use dark meat for juiciness
  • 1 cup Korean BBQ sauce Can substitute with soy sauce mixed with honey and garlic
  • 4 pieces sandwich rolls Toasted for extra flavor
  • 1 cup coleslaw mix Store-bought is acceptable
  • 1/4 cup mayonnaise
  • 1 tablespoon rice vinegar
  • as needed garnish sliced green onions For garnish
  • as needed garnish sesame seeds For garnish

Method
 

Preparation
  1. Marinate the chicken thighs in Korean BBQ sauce for at least 30 minutes.
  2. Mix the coleslaw mix, mayonnaise, and rice vinegar in a bowl.
Cooking
  1. Preheat the grill to medium-high heat.
  2. Grill the chicken for about 6-8 minutes on each side, or until cooked through.
  3. Remove the chicken from the grill, let it rest for a few minutes, then slice it.
  4. Toast the sandwich rolls.
Assembly
  1. Layer the grilled chicken, coleslaw mixture, and top with sliced green onions and sesame seeds in the toasted rolls.
  2. Serve immediately and enjoy your delicious sandwich!

Notes

Consider adding crushed toasted peanuts for extra crunch or a drizzle of sriracha for a spicy kick. This sandwich stays good in the fridge for up to 3 days. Freeze grilled chicken separately for up to 3 months.