Grilled Chicken Sandwiches with Spicy Korean Slaw and Kimchi

Grilled Chicken Sandwiches with Spicy Korean Slaw and Kimchi

10 mins
30 mins

Kimchi and Spicy Korean Slaw give these Grilled Chicken Sandwiches a complex flavor profile with the mild heat of jalapeno, the peppery, sweet flavor of ginger and crunchy texture for an intriguing fusion-style sandwich. Give your grilled chicken thighs a Korean twist with crunchy slaw, kimchi for umami flavor and Chinese five spice.

We made this recipe on the Cruise Gas Grill, but you can make it on your grill.


For the chicken sandwich

  • 4-5 chicken thighs, boneless & skinless
  • > salt, to taste
  • > Chinese five spice, to taste
  • 4-5 burger buns
  • 4-5 slices American cheese
  • 1 1/4 cup kimchi, divided

For the Korean slaw

  • 1/2 head red cabbage, chopped
  • 1/3 head green cabbage, chopped
  • 3 carrots, chopped
  • 1/2 red onion, chopped
  • 3 jalapenos, deseeded & chopped
  • 2 tablespoons chopped ginger

For the slaw dressing

  • 3 tablespoons brown sugar
  • 2 tablespoons Dijon mustard
  • 1 1/2 tablespoons pepper sate sauce
  • 1/2 cup rice wine vinegar
  • 1 teaspoon sesame oil


Step 1 Of 8
In a large bowl, combine red cabbage, green cabbage, carrots, onions, peppers and ginger.
In a medium size bowl, combine brown sugar, mustard, pepper sate sauce, rice wine vinegar and sesame oil.
Pour the slaw dressing into the prepared slaw and mix until fully incorporated. Refrigerate until ready to use.
Preheat your grill to 500°F.
Meanwhile, pat dry chicken thighs with a paper towel and trim off excess fat. Season the thighs with salt and Chinese five spice.
Place chicken onto hot grill grates and flip after 2 to 3 minutes. Lay a slice of cheese on top of each thigh and continue cooking until the internal temperature reaches 165°F, using an instant-read thermometer, about 2 to 3 more minutes.
Remove chicken thighs from the heat and let them rest for 5 minutes.
Hot Tip
Giving your meat the time, it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
Assemble the sandwiches with 1/4 cup of kimchi on the bottom bun. Then, place a chicken thigh on the kimchi and a generous handful Korean slaw on top of the chicken. Smash it all down with the top bun and take a big bite.
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