Description

These Grilled Buffalo Chicken Sandwiches combine smoky, juicy grilled chicken breasts coated in a tangy and spicy buffalo sauce with a refreshing grinder-style slaw, sliced tomatoes, and melty cheese on toasted brioche buns. A healthier and flavorful twist on the classic Buffalo wing experience, perfect for BBQs, weeknight dinners, or casual gatherings.

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), optional

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: Pound the chicken breasts to an even thickness using a meat tenderizer to ensure uniform cooking. If any breasts are large, cut them in half for manageable portions.
Make the marinade: In a bowl, whisk together olive oil, kosher salt, paprika, garlic powder, onion powder, cayenne pepper, buffalo wing sauce, and honey until well 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 deeply infuse the flavors and tenderize the meat.
Preheat and prepare the grill: Heat your grill to medium-high heat. Oil the grill grates lightly to prevent sticking.
Grill the chicken: Place the marinated chicken breasts on the grill and cook for 5-6 minutes per side. Flip carefully and brush with additional buffalo sauce, allowing it to caramelize and add extra flavor.
Add cheese: If desired, add cheese slices (Havarti or Pepperjack) during the last few minutes of grilling to melt over the chicken breasts.
Prepare the grinder slaw: In a 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. Toss the dressing with the slaw mixture until evenly coated.
Toast the buns: Lightly toast the brioche buns on the grill or a pan until golden brown.
Assemble the sandwiches: Place the grilled buffalo chicken breast on the bottom half of each toasted brioche bun. Top with a generous helping of grinder slaw, sliced tomatoes, and additional mayonnaise if desired. Cover with the top bun and serve immediately.

Notes

Pounding the chicken breast ensures even cooking and juiciness.
Marinate chicken for at least 1 hour, but up to 48 hours for maximum flavor.
Use a meat thermometer to cook chicken to an internal temperature of 165°F for safety and juiciness.
Grilling imparts a smoky flavor and healthier cooking compared to frying.
The grinder slaw adds a refreshing, crunchy texture that balances the spicy buffalo sauce.
Adjust the cayenne pepper and buffalo sauce amounts to control spiciness.
Cheese is optional; Havarti or Pepperjack melt well and complement the flavors.

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, summer BBQ, quick dinner