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Spicy Asian BBQ Chicken Sandwiches with Pickled Cucumber & Sesame Salad
Ingredients
Cucumber Salad
1 English cucumber, sliced into thin coins
1/3 cup unseasoned rice vinegar
2 tbsp granulated sugar
1 tsp Smak Dab Hot Honey Jalapeño Mustard
1 tbsp toasted white sesame seeds
Asian Inspired BBQ Sauce
1 / 2 cup dark brown sugar
1 / 2 cup unseasoned rice vinegar
1 / 3 cup sambal oelek
1 / 4 cup fish sauce
1 / 4 cup ketchup
3-4 tbsp Smak Dab Beer Chipotle or Hot Honey Jalapeño Mustard
4 garlic cloves, finely grated
1 tbsp finely grated ginger
3 tbsp white miso, optional
Sandwich
4 boneless, skinless chicken thighs
4 sesame seed buns, toasted
2 green onions, thinly sliced, for garnish
1 cup cilantro leaves and tender stems, roughly chopped, for garnish
Kewpie mayo, for serving
Directions
In a small bowl, toss the cucumber with a good pinch of kosher salt. Let sit 5 minutes and squeeze out the excess water. In another small bowl, whisk vinegar, sugar, 2 teaspoons kosher salt, 4 tablespoons water, and mustard. Add cucumber to brine and let sit at least 10 minutes and up to 1 hour to pickle. Once brined and ready to serve, add the sesame seeds.
Prepare grill to medium-high heat. In a sauce pot, whisk together brown sugar, vinegar, sambal, fish sauce, ketchup, mustard, garlic, miso, and ginger. To the chicken, add ½ cup of the uncooked sauce and toss to coat evenly.
Transfer sauce pot with remaining sauce to the stove and bring to a boil, reduce heat, and simmer until reduced by half- 7 to 10 minutes. Allow to cool.
Grill chicken, turning and basting often with reduced marinade, until cooked through, 8 to 10 minutes. Turn off grill and with the residual heat, toast the buns
on both sides.
Spread mayo on the top and bottom of buns. Place one chicken thigh (or two if you’re hungry) on bottom side of bun and top with pickles. Garnish with green onion and cilantro. Finish with top side of bun and serve!
