KBBQ chicken sandwich
all recipes
Marinated grilled chicken breast with Korean BBQ aioli, tangy Asian citrus slaw and cilantro leaves drizzled with Sweet Baby Ray’s Sweet Red Chili Glaze.
print recipe
ingredients
- 4 fl oz Korean BBQ Marinade and Sauce (KG3263HG)
- 1 Chicken breast, grilled
- 1 Sesame seed bun, toasted
- 1 tbsp Rebellion Korean bbq aioli
- 2 oz Asian Citrus Slaw
- 1 tsp Sweet Red Chili Wing Sauce & Glaze (SJ2347HF)
- 1 oz Cilantro, freshly chopped
directions
- Marinate chicken in Korean BBQ Marinade and Sauce (KG3263HG) overnight.
- Grill chicken breast until internal temperature is 165°F.
- Spread bottom of toasted bun with Rebellion aioli.
- Top with grilled chicken breast, Asian Citrus Slaw, cilantro, and drizzle with Sweet Red Chili Wing Sauce & Glaze (SJ2347HF).
- Place bun crown on top and serve.
Asian Citrus Slaw
ingredients
- 1/4 cup Lime Vinaigrette Dressing & Marinade (KE2018)
- 1/4 cup Lemon Vinaigrette (KE2956-2)
- 1 bag Asian slaw mix
- 1 bag Rainbow slaw mix
- 1/2 cup Red bell pepper
- 1 cup Cucumber
- 2 tbsp Cilantro, fresh, chopped
- 1 tbsp Ginger, fresh, grated
- 1 tbsp Garlic, fresh, minced
- 1/3 cup Seasoned rice vinegar
- 2 tbsp Toasted sesame oil
directions
- Prepare the pepper and cucumber julienne style.
- Toss all ingredients to coat with Lime Vinaigrette Dressing & Marinade (KE2018) and Lemon Vinaigrette (KE2956-2). Mix in rice vinegar and toss.
- Keep slaw chilled until ready to serve.
Rebellion Korean bbq aioli
ingredients
- 8 fl oz Real Mayonnaise (KE0999)
- 16 fl oz Korean BBQ Marinade and Sauce (KG3263HG)
directions
- Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.