Description
This Grilled Buffalo Chicken Sandwich recipe transforms the classic spicy Buffalo wings flavor into a healthier, smoky, and satisfying sandwich. Featuring marinated and grilled boneless skinless chicken breasts coated in a tangy buffalo sauce, layered with a crisp homemade grinder slaw, sliced tomatoes, and melty cheese on toasted brioche buns, it’s perfect for any occasion—from backyard barbecues to quick weeknight dinners.
Ingredients
Scale
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 Assembly
- 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 black pepper, to taste
Instructions
- Pound and Prepare Chicken: Pound the chicken breasts to an even thickness using a meat tenderizer to ensure uniform cooking. If the breasts are large, cut them in half for manageable portions.
- Marinate Chicken: In a bowl, whisk together olive oil, kosher salt, paprika, garlic powder, onion powder, cayenne pepper, buffalo wing sauce, and honey until well combined. Toss the chicken breasts in the marinade, cover, and refrigerate for at least 1 hour, up to 48 hours, to develop flavor.
- Preheat Grill: Preheat your grill to medium-high heat and oil the grill grates to prevent sticking.
- Grill Chicken: Place the marinated chicken breasts on the grill and cook for 5 to 6 minutes per side. During the last few minutes, flip the chicken and brush with additional buffalo sauce to allow caramelization and intensify flavor. If using cheese, add slices on top during the final minutes so it melts completely.
- Prepare 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 black pepper. Toss the dressing with the vegetable mixture thoroughly until evenly coated.
- Assemble Sandwiches: Toast the brioche buns lightly. Layer the bottom bun with grilled buffalo chicken topped with melted cheese if using, then add a generous portion of the grinder slaw and sliced tomatoes. Spread mayonnaise on the top bun if desired, then close the sandwich and serve immediately.
Notes
- Marinate the chicken as long as possible (up to 48 hours) for the best flavor infusion.
- Adjust the cayenne pepper amount in the marinade to suit your preferred spice level.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Brioche buns add a sweet, buttery flavor complementing the spicy chicken but can be substituted with other buns like ciabatta or kaiser rolls.
- The grinder slaw can be made a day ahead and refrigerated to enhance flavors.
- For a milder sandwich, use Havarti cheese and reduce buffalo sauce quantity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Keywords: Buffalo Chicken Sandwich, Grilled Chicken Sandwich, Buffalo Sauce, Summer BBQ, Spicy Sandwich, Healthy Buffalo Chicken
