Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 4 brioche buns, split
- For the Korean BBQ Marinade:
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon black pepper
- For the Tangy Slaw:
- 3 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 large carrot, shredded
- 1/4 cup mayonnaise
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional garnishes: Pickled daikon or cucumber slices, sesame seeds
Instructions
- Prepare the Korean BBQ Marinade: In a medium bowl, whisk together gochujang, soy sauce, rice vinegar, honey/maple syrup, sesame oil, minced garlic, grated ginger, and black pepper. Mix until well combined.
- Marinate the Chicken: Place the chicken thighs in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Make the Tangy Slaw: In a large bowl, combine the shredded green cabbage, red cabbage, and shredded carrot. In a separate small bowl, whisk together the mayonnaise, rice vinegar, sugar, salt, and black pepper until smooth. Pour the dressing over the cabbage mixture and toss gently until all vegetables are evenly coated. Cover and refrigerate until ready to serve.
- Cook the Chicken: Preheat a grill or grill pan to medium-high heat. Lightly oil the grates. Remove chicken from the marinade, discarding any excess. Grill the chicken thighs for 5-7 minutes per side, or until cooked through and nicely charred (internal temperature reaches 165°F/74°C). Let rest for a few minutes before slicing or serving whole.
- Toast the Buns: While the chicken rests, lightly toast the brioche buns on the grill or in a dry pan for 1-2 minutes until golden brown and slightly crispy.
- Assemble the Sandwiches: Place a cooked chicken thigh on the bottom half of each toasted brioche bun. Top generously with a scoop of the tangy slaw. Add any optional garnishes like pickled daikon or cucumber, then cap with the top bun. Serve immediately.
Notes
For an extra kick, add a pinch of red pepper flakes to the chicken marinade. If you prefer a lighter slaw, you can substitute Greek yogurt for half of the mayonnaise. Chicken can also be baked at 400°F (200°C) for 20-25 minutes, flipping halfway. Ensure chicken is cooked through.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling & Assembling
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 10g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg