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KBBQ chicken sandwich
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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.

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4 fl oz Korean BBQ Marinade and Sauce (KG3263HG)

1 Chicken breast, grilled

1 Sesame seed bun, toasted

1 tbsp Rebellion aioli

2 oz Asian Citrus Slaw

1 tsp Sweet Red Chili Wing Sauce & Glaze (SJ2347HF)

1 oz Cilantro, freshly chopped


1.  Marinate chicken in Korean BBQ Marinade and Sauce (KG3263HG) overnight.

2.  Grill chicken breast until internal temperature is 165°F.

3.  Spread bottom of toasted bun with Rebellion aioli.

4.  Top with grilled chicken breast, Asian Citrus Slaw, cilantro, and drizzle with Sweet Red Chili Wing Sauce & Glaze (SJ2347HF).

5.  Place bun crown on top and serve.

Asian Citrus Slaw


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, julienned

1 cup Cucumber, julienned

2 tbsp Fresh cilantro, chopped

1 tbsp Fresh ginger, grated

1 tbsp Fresh garlic, minced

1/3 cup Seasoned rice vinegar

2 tbsp Toasted sesame oil


1.  Toss all ingredients to coat with Lime Vinaigrette Dressing & Marinade (KE2018) and Lemon Vinaigrette (KE2956-2).

2.  Label, date, and refrigerate.

Rebellion Korean bbq aioli


1.  Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.