Description

These Grilled Buffalo Chicken Sandwiches offer a deliciously spicy and smoky twist on the classic Buffalo wings, using tender grilled chicken breasts marinated in buffalo sauce and honey. Topped with a refreshing grinder-style slaw and melted cheese on toasted brioche buns, they create a perfect balance of bold flavors and textures, ideal for a quick weeknight meal or summer BBQ gathering.

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 Chicken: Pound the chicken breasts to an even thickness using a meat tenderizer; if large, cut them in half to ensure uniform cooking.
Make 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 Chicken: Toss the chicken breasts in the marinade, cover, and refrigerate for at least 1 hour and up to 48 hours to enhance flavor and tenderness.
Prepare Grill: Preheat your grill to medium-high heat and oil the grill grates to prevent sticking.
Grill Chicken: Place the marinated chicken on the grill and cook for 5-6 minutes per side, flipping once. Brush additional buffalo sauce on the chicken as you flip to caramelize the sauce and deepen flavor.
Add Cheese: In the last couple of minutes of grilling, add a slice of cheese (Havarti or Pepperjack) to the chicken to melt.
Make 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. Toss the dressing with the vegetable mixture until well coated.
Toast Buns: Lightly toast brioche buns on the grill until golden and slightly crisp.
Assemble Sandwiches: Layer the bottom bun with a portion of grinder slaw, place the grilled chicken breast with melted cheese on top, add sliced tomatoes, and finish with the top bun. Optionally, add mayonnaise if desired.

Notes

For juicier chicken, ensure an even thickness by pounding and avoid overcooking by using a meat thermometer to check for 165°F internal temperature.
Marinate the chicken for at least 1 hour to allow flavors to infuse; longer marination up to 48 hours can enhance taste.
Substitute brioche buns with ciabatta, sourdough, or gluten-free buns for different textures or dietary needs.
Feel free to swap Havarti or Pepperjack for blue cheese or sharp cheddar for different flavor profiles.
The grinder slaw adds a fresh, tangy crunch that balances the spicy buffalo sauce perfectly.
Leftover sauce can be saved for dipping or additional brushing during grilling.

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

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