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Korean BBQ Chicken Sandwich with Zesty Cabbage Slaw Bliss

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A flavorful sandwich featuring tender chicken marinated in a rich Korean BBQ sauce, topped with a refreshing cabbage slaw, all served in a toasted bun.

Ingredients

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  • 1 lb Boneless Skinless Chicken Thighs
  • 1/4 cup Soy Sauce
  • 2 tbsp Brown Sugar
  • 2 tbsp Honey
  • 2 tbsp Gochujang
  • 2 tbsp Rice Vinegar
  • 1 tbsp Sesame Oil
  • 4 cloves Garlic (finely minced)
  • 1 inch Fresh Ginger (grated)
  • 2 cups Shredded Green and Red Cabbage
  • 1 cup Julienned Carrot
  • 1/2 cup Mayonnaise (or Greek yogurt)
  • 1 tbsp Sugar
  • 4 pieces Brioche or Potato Sandwich Buns
  • 2 tbsp Butter

Instructions

  1. Combine soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger in a bowl to create the marinade.
  2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.
  3. Prepare the slaw by mixing shredded cabbage, julienned carrots, mayonnaise, and sugar in a large bowl. Set aside.
  4. Preheat a grill or skillet over medium-high heat.
  5. Remove the chicken from the marinade and discard the marinade.
  6. Cook the chicken on the grill or skillet for 5-7 minutes per side until fully cooked and caramelized (internal temperature should reach 165°F).
  7. Allow the chicken to rest for a few minutes, then slice it into strips.
  8. Toast the brioche or potato buns in butter until golden brown.
  9. Assemble the sandwiches by placing the sliced chicken on the bottom half of each bun and topping with the zesty cabbage slaw.
  10. Serve immediately with your favorite side dishes.

Notes

Ensure all ingredients are certified gluten-free and check for hidden gluten. For best flavor, marinate the chicken overnight.

Nutrition

Find it online: https://www.glutenfreez.com/bbq-chicken-sandwich/