Introduction

The Grilled Buffalo Chicken Sandwich combines smoky, spicy, and tangy flavors in one satisfying bite. Featuring tender grilled chicken coated in a zesty buffalo sauce, topped with a crunchy grinder-style slaw and melty cheese, it’s a perfect meal for any occasion. This recipe offers a healthier twist on the classic Buffalo chicken experience without compromising on flavor.

Two grilled chicken sandwiches sit on a dark textured surface. The sandwich in front has a toasted light brown bun with a shiny, slightly cracked top. The bottom bun holds a layer of thick white sauce, topped with a blackened, well-seasoned grilled chicken breast with a rich orange-red color. Above the chicken is a creamy, finely chopped cabbage slaw with white bits, then thin slices of light purple onion, a slice of red tomato, and two green pickle slices. The top bun lightly rests on the stack. The sandwich in the background is similar but slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

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, to taste
Freshly cracked pepper, to taste

Instructions

Step 1: Pound the chicken breasts to an even thickness using a meat tenderizer. If they are large, cut them in half for more manageable pieces.

Step 2: In a bowl, whisk together olive oil, kosher salt, paprika, garlic powder, onion powder, cayenne pepper, buffalo wing sauce, and honey.

Step 3: Toss the chicken breasts in the marinade, cover, and refrigerate for at least 1 hour or up to 48 hours to enhance flavor and tenderness.

Step 4: Prepare the grinder slaw by mixing shredded lettuce, sliced red onion, pepperoncini, mayonnaise, red wine vinegar, dried dill, garlic powder, dried oregano, salt, and pepper in a bowl. Adjust seasoning to taste and set aside.

Step 5: Preheat your grill to medium-high heat and lightly oil the grill grates to prevent sticking.

Step 6: Grill the marinated chicken breasts for 5 to 6 minutes on each side. During the last few minutes of cooking, brush additional buffalo sauce on the chicken to caramelize and, if desired, add cheese slices to melt over the chicken.

Step 7: Toast the brioche buns lightly on the grill or in a toaster.

Step 8: Assemble the sandwiches by layering the grilled chicken, a generous scoop of grinder slaw, sliced tomatoes, and optional mayo on the toasted buns. Serve immediately.

Tips & Variations

For juicier chicken, pound breasts to even thickness and avoid overcooking by using a meat thermometer to check for an internal temperature of 165°F.

Customize your cheese choice by trying blue cheese or sharp cheddar for a different flavor profile.

Add sliced jalapeños or extra hot sauce for more heat, or omit pepperoncini for a milder slaw.

Substitute brioche buns with ciabatta, sourdough, or gluten-free buns to suit dietary preferences.

Marinate chicken overnight for deeper flavor and tenderness.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and tend to stay juicier when grilled. Adjust cooking time as thighs may take a little longer to cook through.

How spicy is this sandwich, and can I make it milder?

The sandwich has a moderate level of heat from the buffalo sauce and cayenne pepper. To make it milder, reduce or omit the cayenne pepper and use a mild buffalo sauce. You can also skip or reduce the pepperoncini in the slaw.