Grilled Buffalo Chicken Sandwiches Recipe

Introduction

Grilled Buffalo Chicken Sandwiches offer a smoky, spicy twist on the classic Buffalo wing flavors. Tender grilled chicken breasts marinated in a tangy buffalo sauce are topped with a crunchy, creamy grinder-style slaw and served on toasted brioche buns. This recipe is a delicious and healthier alternative perfect for any meal or gathering.

Ingredients

• 2 lbs boneless skinless chicken breasts
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 2 teaspoons paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/3 cup buffalo wing sauce (such as Frank’s)
• 2 tablespoons honey
• 4 brioche buns
• 1 tomato, sliced
• Cheese slices (Havarti or Pepperjack)
• Grinder Slaw:
• 4 cups shredded iceberg lettuce
• 1/4 red onion, thinly sliced
• 6 pepperoncini, sliced
• 1/3 cup mayonnaise
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dried dill
• 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano
• Kosher salt and freshly cracked pepper, to taste

Instructions

1. Step 1: Pound the chicken breasts to an even thickness using a meat tenderizer. If the breasts are large, cut them in half to ensure even cooking.
2. Step 2: In a bowl, whisk together the olive oil, kosher salt, paprika, garlic powder, onion powder, cayenne pepper, buffalo wing sauce, and honey to create the marinade.
3. Step 3: Toss the chicken breasts in the marinade, cover, and refrigerate for at least 1 hour, or up to 48 hours for deeper flavor.
4. Step 4: Preheat your grill to medium-high heat and lightly oil the grill grates to prevent sticking.
5. Step 5: Grill the chicken for 5 to 6 minutes on each side. Flip the chicken and brush it with additional buffalo sauce, allowing it to caramelize and develop a nice glaze.
6. Step 6: In the last few minutes of grilling, add cheese slices on top of the chicken breasts to melt.
7. Step 7: While the chicken cooks, prepare the grinder slaw by combining shredded lettuce, sliced red onion, pepperoncini, mayonnaise, red wine vinegar, dried dill, garlic powder, dried oregano, salt, and pepper in a bowl. Mix well.
8. Step 8: Toast the brioche buns lightly on the grill or in a toaster.
9. Step 9: Assemble the sandwiches by layering grilled chicken with melted cheese, grinder slaw, and tomato slices on the toasted buns. Add mayonnaise if desired.
10. Step 10: Serve immediately with your favorite sides and enjoy!

Tips & Variations

• Pound the chicken evenly to ensure it cooks through without drying out.
• Marinate the chicken overnight for richer flavor and tenderness.
• Substitute brioche buns with ciabatta, sourdough, or gluten-free buns for variety.
• Use blue cheese or sharp cheddar instead of Havarti or Pepperjack for a different cheese flavor.
• Add sliced jalapeños or extra hot sauce for more heat, or omit pepperoncini for a milder slaw.
• If grilling isn’t available, use a grill pan indoors or bake the chicken in the oven at 400°F for 20-25 minutes.

Storage

Store leftover grilled chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently on the grill or in a microwave until warmed through. Assemble fresh sandwiches to maintain the slaw’s crunch and avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and tend to be more tender and juicy. Adjust grilling time as thighs may take a little longer to cook through.

How spicy is this sandwich?

The heat level is moderate thanks to the buffalo sauce and cayenne pepper. You can adjust the spice by using less cayenne or a milder buffalo sauce, and omit pepperoncini in the slaw if you prefer a milder flavor.

Grilled Buffalo Chicken Sandwiches Recipe

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4.7 from 94 reviews

Grilled Buffalo Chicken Sandwiches feature juicy, smoky grilled chicken breasts coated in a tangy and spicy buffalo wing sauce, topped with a refreshing grinder-style slaw made from shredded iceberg lettuce, red onion, pepperoncini, and a creamy herb dressing. Served on toasted brioche buns with optional melted cheese and sliced tomatoes, this sandwich is a flavorful and versatile meal perfect for any occasion, offering a lighter alternative to fried buffalo chicken without sacrificing bold flavors.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 25 minutes
• Yield: 4 sandwiches 1x
• Category: Lunch
• Method: Grilling
• Cuisine: American

Ingredients

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Chicken and Marinade

• 2 lbs boneless skinless chicken breasts
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 2 teaspoons paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/3 cup buffalo wing sauce (such as Frank’s)
• 2 tablespoons honey

Sandwich Components

• 4 brioche buns
• 1 tomato, sliced
• Cheese slices (Havarti or Pepperjack)

Grinder Slaw

• 4 cups shredded iceberg lettuce
• 1/4 red onion, thinly sliced
• 6 pepperoncini, sliced
• 1/3 cup mayonnaise
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dried dill
• 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano
• Kosher salt, to taste
• Freshly cracked pepper, to taste

Instructions

1. Prepare the chicken: Pound the chicken breasts using a meat tenderizer to an even thickness to ensure uniform cooking. If the breasts are large, cut them in half.
2. Make the marinade: In a bowl, whisk together olive oil, kosher salt, paprika, garlic powder, onion powder, cayenne pepper, buffalo wing sauce, and honey. Toss the chicken breasts in this mixture, cover, and marinate in the refrigerator for at least 1 hour or up to 48 hours to infuse flavor and tenderize the meat.
3. Preheat and oil the grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking and to achieve nice grill marks on the chicken.
4. Grill the chicken: Place the marinated chicken breasts on the grill. Cook for 5-6 minutes per side, flipping once. During the final minutes, brush extra buffalo sauce onto the chicken to caramelize and enhance flavor. If using cheese slices, add them on top of the chicken during the last 1-2 minutes to melt.
5. Prepare the grinder slaw: In a mixing bowl, combine shredded iceberg lettuce, thinly sliced red onion, and sliced pepperoncini. In a separate small bowl, whisk together mayonnaise, red wine vinegar, dried dill, garlic powder, dried oregano, kosher salt, and freshly cracked pepper. Pour the dressing over the vegetable mix and toss well to coat.
6. Assemble the sandwiches: Toast the brioche buns lightly on the grill or in a toaster. On the bottom bun, layer grilled chicken with melted cheese if used, a generous portion of grinder slaw, and sliced tomatoes. Add mayonnaise if desired. Top with the other half of the bun.
7. Serve and enjoy: Serve the sandwiches immediately, paired with your choice of side dishes such as crispy fries, salad, or potato wedges for a complete meal.

Notes

• For even cooking, pounding the chicken to an even thickness is essential.
• Marinate chicken for a minimum of 1 hour but up to 48 hours for best flavor and tenderness.
• Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) to prevent overcooking.
• Customize the sandwich by using different cheeses such as blue cheese or sharp cheddar, or different bun types like ciabatta or gluten-free options.
• Adjust heat by varying the amount of cayenne pepper and buffalo sauce or omitting pepperoncini for a milder slaw.
• Grilling gives a smoky flavor and healthier cooking compared to frying but air frying or oven baking are possible alternatives.
• The grinder slaw adds refreshing crunch and balances the spicy chicken perfectly.
• Serve with sides like sweet potato fries, cucumber yogurt salad, or coleslaw for complementary flavors.

Keywords: Buffalo chicken sandwich, grilled chicken sandwich, buffalo sauce, grinder slaw, spicy chicken sandwich, brioche buns, summer BBQ, easy weeknight meal