Ingredients
Scale
- 2.5 pounds boneless skinless chicken thighs
- 1 whole seedless cucumber
- 1 tablespoon sesame oil
- 2 tablespoons low-sodium soy sauce
- 1–2 tablespoons gochujang (adjust for heat)
- ¼ cup mayonnaise
- Sandwich buns or rolls
Instructions
- Prepare the pickled cucumbers by combining rice vinegar, salt, sugar, ice, and water in a bowl. Add sliced cucumbers and refrigerate for at least an hour.
- Marinate the chicken by mixing sesame oil, garlic, ginger, soy sauce, gochujang, brown sugar, honey, rice vinegar, and Korean BBQ rub in a bowl. Coat the chicken thighs and let marinate for at least 30 minutes or up to overnight for more flavor.
- Preheat your grill over medium-high heat and cook the marinated chicken for 5–7 minutes per side until fully cooked (internal temperature of 165°F/75°C). Allow to rest before slicing.
- Mix mayonnaise with sriracha for the sauce. Assemble the sandwich by spreading sriracha mayo on buns, layering with grilled chicken strips and pickled cucumbers.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 12g
- Sodium: 965mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 43g
- Cholesterol: 110mg