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 chicken breasts to an even thickness using a meat tenderizer. If the breasts are large, cut them in half for easier cooking and portioning.

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, or up to 48 hours for more flavor.

Step 4: Prepare the grinder slaw by mixing shredded iceberg lettuce, sliced red onion, and sliced pepperoncini in a large bowl. In a separate small bowl, whisk together mayonnaise, red wine vinegar, dried dill, garlic powder, dried oregano, kosher salt, and pepper. Combine the dressing with the vegetables and toss well. Set aside.

Step 5: Preheat the grill to medium-high heat and oil the grill grates to prevent sticking. Grill the chicken for 5 to 6 minutes per side, brushing with additional buffalo sauce as you flip to build flavor and caramelize the sauce.

Step 6: If using cheese, add a slice on top of each chicken breast during the last minute of grilling to melt.

Step 7: Toast the brioche buns lightly on the grill. Assemble sandwiches by layering grilled chicken, a generous scoop of grinder slaw, sliced tomato, and optional mayonnaise on each bun.

Step 8: Serve immediately and enjoy the perfect balance of smoky, spicy, and tangy flavors.

Tips & Variations

Pound chicken evenly to ensure uniform cooking and prevent drying out.

Use a meat thermometer to cook chicken to an internal temperature of 165°F for juicy results.

Swap buffalo sauce for a milder BBQ sauce if you prefer less heat.

Try adding avocado slices or pickles for extra creaminess and crunch.

Use chicken thighs instead of breasts for a juicier, richer flavor.

FAQs

Can I prepare the marinade and slaw ahead of time?

Yes, the chicken can be marinated up to 48 hours in advance to deepen the flavor. The slaw can be made a few hours ahead and stored in the fridge to let the flavors meld, but avoid making it too far ahead to maintain its crisp texture.

What if I don’t have a grill? Can I cook the chicken another way?

Absolutely. You can cook the marinated chicken in a grill pan, on the stovetop, or bake it in the oven at 400°F for about 20-25 minutes until cooked through. Just be sure to baste with extra buffalo sauce and watch closely to avoid overcooking.