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KBBQ chicken sandwich
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Marinated grilled chicken breast with OG Kalbi Aioli, tangy Asian citrus slaw and cilantro leaves drizzled with Sweet Baby Ray’s Sweet Red Chili Glaze.

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1 ea OG Kalbi marinated chicken breast, grilled

1 ea Sesame seed bun, toasted

1 tbsp Rebellion Aioli*

2 fl-oz Asian citrus slaw

1 fl-oz Cilantro, leaves

1 tsp SBR Sweet Red Chili Glaze, drizzle

16 fl-oz Spicy kettle chips, (optional)


1.  Marinate chicken in Kogi OG Kalbi Marinade and Sauce overnight. Grill chicken breast until internal temperature is 165F. Spread bottom of toasted bun with Rebellion Sauce Aioli. Top with grilled chicken breast, Asian citrus slaw, cilantro leaves and drizzle with Sweet Red Chili Glaze. Place bun crown on top. Serve with a side of spicy kettle chips.

rebellion aioli


1 cup Kogi OG Kalbi Marinade and Sauce

1 cup Ken's Cage Free Mayonnaise


1.  Combine ingredients in mixing bowl and blend well.

2.  Place in storage container, label, date and refrigerate.