Korean BBQ Grilled Chicken Sandwich
Ingredients:
2 boneless, skinless chicken breasts (about 1 pound total)
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon grated ginger
1/2 teaspoon black pepper
4 hamburger buns
1 cup coleslaw mix
1/4 cup mayonnaise
1 tablespoon sriracha (optional)
2 green onions, sliced
1 tablespoon sesame seeds
1. In a bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and black pepper. Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
2. Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes.
3. While the chicken is resting, mix the coleslaw mix with mayonnaise and sriracha (if using) in a bowl. Adjust seasoning to taste.
4. Slice the grilled chicken into strips. Toast the hamburger buns on the grill for 1-2 minutes until golden brown.
5. Assemble the sandwiches by placing a generous amount of coleslaw on the bottom half of each bun, followed by the grilled chicken strips. Top with sliced green onions and sprinkle sesame seeds over the top. Place the top half of the bun on each sandwich.
6. Serve immediately and enjoy!
Serves 4
Nutritional Information (per serving)
Calories: 350
Net Carbs: 30g
Protein: 30g
Fat: 15g
Tips & Variations:
- For a spicier kick, add sliced jalapeños or a drizzle of extra sriracha on top of the sandwich.
- Substitute the chicken with tofu or portobello mushrooms for a vegetarian option, using the same marinade and grilling method.