Dinner

Grilled Buffalo Chicken Sandwiches Recipe

ByVictor Layne November 10, 2025November 10, 2025

Introduction

The Grilled Buffalo Chicken Sandwich is a flavorful twist on the classic Buffalo wings, featuring juicy grilled chicken coated in a spicy buffalo sauce. Topped with a tangy grinder-style slaw and melty cheese, this sandwich offers a perfect balance of heat, smokiness, and freshness ideal for any occasion.

The image shows a close-up of a grilled chicken sandwich with three visible layers. The bottom layer is a toasted bun spread with creamy white sauce, followed by a thick piece of grilled chicken with a charred, orange-brown surface. On top of the chicken, there is a layer of creamy coleslaw with a mix of white and light green shredded cabbage and dressing. Above the coleslaw, thin slices of red onions, bright red tomatoes, and green pickles add color. The sandwich is finished with a shiny, golden-brown toasted bun on top. The sandwich sits on a white marbled surface, with another similar sandwich slightly blurred in the background. 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 and 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 even cooking.
Step 2: In a bowl, whisk together olive oil, kosher salt, paprika, garlic powder, onion powder, cayenne pepper, buffalo wing sauce, and honey to create the marinade.
Step 3: Toss the chicken breasts in the marinade, cover, and refrigerate for at least 1 hour, up to 48 hours for more intense flavor.
Step 4: Preheat your grill to medium-high heat. Oil the grill grates to prevent sticking.
Step 5: Grill the chicken for 5 to 6 minutes on each side. During the last few minutes, brush with additional buffalo sauce and, if using, add cheese slices to melt over the chicken.
Step 6: Meanwhile, prepare the grinder slaw by combining shredded lettuce, sliced red onion, pepperoncini, mayonnaise, red wine vinegar, dried dill, garlic powder, oregano, salt, and pepper in a bowl. Mix well.
Step 7: Toast the brioche buns lightly on the grill or in a toaster.
Step 8: Assemble the sandwiches by placing grilled chicken on the bottom bun, topping with a generous portion of grinder slaw, sliced tomato, and the top bun.

Tips & Variations

For even cooking, pounding the chicken to an even thickness is essential to avoid dry edges.
Marinate the chicken overnight if possible for deeper flavor and tenderness.
Use different buns like ciabatta or sourdough for varied textures and flavors.
Swap Havarti or Pepperjack cheese with blue cheese or sharp cheddar for a richer taste.
Add extra heat by mixing hot sauce directly into the grinder slaw or increasing cayenne in the marinade.

Storage

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Keep the slaw separate to maintain its freshness and crunch. To reheat the chicken, warm it gently in a skillet or microwave until heated through. Assemble sandwiches fresh before serving for the best texture.

How to Serve

The image shows a close-up of a sandwich with four main layers visible. The bottom layer is a white toasted bun spread with a creamy white sauce. Above that is a thick, grilled, orange-colored chicken fillet with visible char marks. On top of the chicken is a mix of creamy coleslaw with shredded white and green cabbage and a little blue cheese, followed by thin slices of red onion, pale red tomato slices, and green pickles. The top layer is a shiny, soft white toasted bun with a golden-brown surface. The sandwich sits on a surface with a white marbled texture, and there is another similar sandwich slightly out of focus in the background. photo taken with an iphone --ar 4:5 --v 7

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 stay more tender and juicy. Adjust grilling time as thighs may require a little longer to cook through.

How do I prevent the chicken from drying out on the grill?

Make sure to marinate the chicken well and avoid overcooking. Using a meat thermometer to check for an internal temperature of 165°F helps ensure the chicken is juicy and safe to eat.