Introduction

Grilled Buffalo Chicken Sandwiches bring the bold, spicy flavors of classic Buffalo wings into a satisfying handheld meal. The smoky, tender grilled chicken pairs perfectly with a tangy grinder-style slaw and melty cheese on soft brioche buns. This recipe offers a healthier twist without sacrificing any of the iconic taste.

Two grilled chicken sandwiches are shown close up on a slightly worn surface changed to a white marbled texture. Each sandwich has a soft, golden brown top bun with a shiny texture. Below the top bun is a layer of green pickle slices, thinly sliced red onion rings, and a slice of red tomato. Next comes a layer of creamy coleslaw with white and pale green shredded cabbage. Underneath the coleslaw is a thick, juicy grilled chicken breast with a spicy reddish-brown grilled texture, resting on a white mayonnaise spread on the bottom bun. The bottom bun is soft and golden brown. The focus is sharp on the front sandwich, with the second one blurred behind it. 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 the breasts are large, cut them in half to create manageable pieces.

Step 2: In a bowl, whisk together the olive oil, kosher salt, paprika, garlic powder, onion powder, cayenne pepper, buffalo wing sauce, and honey. Toss the chicken in this marinade, cover, and refrigerate for at least 1 hour and up to 48 hours.

Step 3: Prepare the grinder slaw by combining shredded iceberg lettuce, sliced red onion, and sliced pepperoncini in a bowl. In a separate small bowl, mix mayonnaise, red wine vinegar, dried dill, garlic powder, dried oregano, kosher salt, and freshly cracked pepper. Stir the dressing into the slaw until well coated. Set aside.

Step 4: Preheat the grill to medium-high heat and lightly oil the grill grates to prevent sticking. Grill the chicken for 5-6 minutes on each side, brushing with additional buffalo sauce during the last few minutes to create a nice glaze.

Step 5: If using cheese, place a slice on each piece of chicken during the final minute of grilling to allow it to melt.

Step 6: Toast the brioche buns on the grill until lightly browned. Assemble sandwiches by layering grilled chicken, a generous portion of grinder slaw, sliced tomatoes, and optional mayonnaise on the buns.

Step 7: Serve immediately for the best flavor and texture.

Tips & Variations

For a milder sandwich, reduce or omit the cayenne pepper in the marinade.

Swap buffalo wing sauce for your favorite hot sauce or BBQ sauce for a different flavor profile.

Use chicken thighs instead of breasts for juicier meat.

Add avocado slices for extra creaminess.

Make the sandwich keto-friendly by skipping the bun and serving the grilled chicken and slaw in lettuce wraps.

FAQs

Can I cook this sandwich indoors instead of grilling?

Yes, you can cook the chicken breasts in a skillet or bake them in the oven at 400°F (200°C) for about 20 minutes or until fully cooked. Use a grill pan to mimic the grill marks and flavor if desired.

Can I prepare this recipe ahead of time?

The chicken can be marinated up to 48 hours ahead, which actually enhances the flavor. Prepare the slaw and keep it refrigerated until ready to assemble. Grilling the chicken fresh before serving ensures the best taste and texture.