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Korean BBQ Chicken Sandwich taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Korean BBQ Grilled Chicken Sandwich

A delicious sandwich featuring tender Korean BBQ chicken thighs, tangy pickled cucumbers, and a spicy kick, all grilled to perfection.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 8 people
Calories 600 kcal

Equipment

  • 1 Pressure cooker
  • 1 Grill

Ingredients
  

Main ingredients

  • 1 whole seedless cucumber sliced into thin ⅛ inch rounds
  • 1 cup rice vinegar plus 1 tablespoon for marinade and pickles
  • 1 tablespoon salt for pickling cucumbers
  • 1 tablespoon sugar for pickling cucumbers
  • 1 cup ice and extra water to top off your pickling container
  • 1 tablespoon sesame oil for marinade and 1 teaspoon for sauce
  • 1 tablespoon grated garlic
  • 1 tablespoon grated ginger
  • 2 tablespoons low sodium soy sauce plus 1 teaspoon for sauce
  • 1-2 tablespoons gochujang depending on your heat level
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 2.5 pounds chicken thighs boneless skinless and trimmed
  • ¼ cup Korean BBQ rub
  • Sandwich buns or rolls for serving
  • 1-2 tablespoons sriracha for mayo sauce if you want a little kick
  • 1 teaspoon cornstarch to make a slurry for thickening sauce
  • 2 tablespoons water to make a slurry for thickening sauce

Instructions
 

Instructions

  • Toss the sliced cucumbers in a bowl with rice vinegar, salt, sugar, and ice. Add extra water to fill the container up and stir. Let chill in fridge for at least 30 minutes.
  • Mix together sesame oil, grated garlic, grated ginger, and soy sauce for the marinade. Combine well and marinate chicken for at least 20 minutes.
  • Use pressure cooker to cook chicken under high pressure for 10 minutes, then slow release.
  • Grill the chicken on medium-high heat for 6-7 minutes per side.
  • Assemble the sandwich with grilled chicken, pickled cucumbers, and sriracha mayo on buns.

Notes

If you got leftovers, wrap the grilled chicken tightly in foil or plastic wrap and keep it in the fridge for up to 3 days. Store pickled cucumbers in a sealed jar in the fridge. They stay crunchy for up to a week.