Description

These Grilled Buffalo Chicken Sandwiches offer a smoky and spicy twist on the classic Buffalo flavor, featuring marinated grilled chicken breasts glazed with tangy buffalo sauce, topped with a crunchy, tangy grinder-style slaw, fresh tomato slices, and melted cheese, all served on toasted brioche buns. Perfect for any occasion, this recipe balances heat, smokiness, and fresh elements for a satisfying meal that is healthier than the traditional fried version.

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 pepper, to taste

Instructions

Prepare the chicken: Begin by pounding the chicken breasts to an even thickness using a meat tenderizer. If the breasts are large, cut them in half to help them cook evenly.
Make the marinade: In a bowl, whisk together the olive oil, kosher salt, paprika, garlic powder, onion powder, cayenne pepper, buffalo wing sauce, and honey until fully combined.
Marinate the chicken: Toss the chicken breasts in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or up to 48 hours to maximize flavor and tenderness.
Preheat the grill: Heat your grill to medium-high and oil the grates to prevent sticking.
Grill the chicken: Place the marinated chicken breasts on the grill and cook for 5-6 minutes per side. During grilling, flip the chicken and brush additional buffalo sauce on top, allowing it to caramelize slightly. When close to done, add cheese slices over the chicken and close the grill lid briefly to melt the cheese.
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 lettuce mixture and toss until evenly coated.
Assemble the sandwiches: Toast the brioche buns lightly on the grill or in a toaster. Layer the bottom bun with grilled buffalo chicken topped with melted cheese, a generous portion of grinder slaw, and sliced tomato. Spread optional mayo on the top bun if desired, then close the sandwich and serve immediately.

Notes

For juicier chicken, pound to even thickness and avoid overcooking; use a meat thermometer to ensure the internal temperature reaches 165°F.
Customize the sandwich with different cheeses such as blue cheese or sharp cheddar for varied flavor.
Add jalapeño slices or extra hot sauce for more heat, or reduce cayenne and pepperoncini for milder taste.
Substitute brioche buns with other types like ciabatta, sourdough, or gluten-free options depending on preference or dietary needs.
Grill chicken can be replaced with pan-searing if a grill is unavailable, though the smoky flavor will differ.
Slaw can be prepared ahead of time and refrigerated to allow flavors to meld.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: American

Keywords: Buffalo chicken sandwich, grilled chicken, spicy chicken sandwich, buffalo sauce, grinder slaw, brioche bun, summer BBQ recipe