Grilled Chicken Sandwiches with Spicy Korean Slaw and Kimchi

Grilled Chicken Sandwiches with Spicy Korean Slaw and Kimchi

30 mins
10 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.


Chicken Sandwich

  • 4-5 pieces Chicken thighs, boneless & skinless
  • To Taste Salt and Chinese five spice
  • As needed Hamburger buns
  • As needed American cheese slice
  • ¼ Cup Kimchi divided


  • ½ head Purple cabbage, chopped
  • 1/3 head Green cabbage, chopped
  • 3 Carrots, chopped
  • ½ Red onion, chopped
  • 3 Jalapenos, deseeded and chopped
  • 2 tablespoons Ginger, chopped

Slaw Dressing

  • 3 tablespoons Brown sugar
  • 2 tablespoons Dijon mustard
  • 1 ½ tablespoon Pepper sate sauce
  • ½ cup Rice wine vinegar
  • 1 teaspoon Sesame oil


Step 1 Of 9
For the Korean Cole Slaw: Add the purple cabbage and the next 5 ingredients to a bowl
For the Chicken Sandwiches: Preheat the grill to 500°F
Combine the rice wine vinegar and the next 5 ingredients in a mixing bowl and stir until combined
Pour the slaw dressing into the prepared slaw and mix until fully incorporated
Refrigerate until ready to use
Meanwhile, take the chicken thighs out of the packaging, pat dry with a paper towel, and trim off any excess fat
Season the thighs with salt and Chinese five spice to taste
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.
Once the grill has preheated, place the chicken on the grill and cook for 5-6 minutes, flipping halfway through
Add a slice of cheese onto each chicken thigh and continue cooking until the internal temperature registers at least 165°F
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