Description

Grilled Buffalo Chicken Sandwiches feature juicy, smoky grilled chicken breasts marinated in a spicy buffalo sauce, served on toasted brioche buns with a tangy grinder-style slaw, sliced tomato, and melty cheese. This recipe offers a flavorful, healthier twist on traditional buffalo wings by grilling instead of frying, providing a perfect balance of heat, smokiness, and fresh textures ideal for casual dinners or summer cookouts.

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), as desired

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; if they are very large, cut in half. This ensures even cooking and prevents drying out.
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 coating them evenly. Cover and refrigerate for at least 1 hour, up to 48 hours to maximize flavor and tenderness.
Preheat the Grill: Heat the grill to medium-high. Oil the grill grates to prevent sticking.
Grill the Chicken: Place the marinated chicken on the grill and cook for 5-6 minutes per side. Flip the chicken, brushing additional buffalo sauce on each side to encourage caramelization and enhance flavor.
Melt the Cheese: During the last few minutes of grilling, add cheese slices on top of each chicken breast to melt.
Prepare the Grinder Slaw: In a bowl, combine shredded iceberg lettuce, thinly sliced red onion, sliced pepperoncini, mayonnaise, red wine vinegar, dried dill, garlic powder, dried oregano, salt, and pepper. Mix well to coat and set aside.
Assemble the Sandwiches: Toast brioche buns lightly on the grill if desired. Layer each bun with grilled buffalo chicken, a generous amount of grinder slaw, sliced tomato, and optional additional mayonnaise.
Serve: Serve the sandwiches immediately with your choice of sides such as fries, a fresh salad, or potato wedges.

Notes

Pounding the chicken to an even thickness ensures uniform cooking and juiciness.
Marinate chicken for at least 1 hour and up to 48 hours for maximum flavor.
Use a meat thermometer to cook chicken to an internal temperature of 165°F to avoid dryness.
The grinder slaw provides a refreshing contrast to the spicy chicken; adjust pepperoncini quantity to your heat preference.
Substitute cheese types like blue cheese or sharp cheddar to vary flavor profiles.
Try different buns such as ciabatta, sourdough, or gluten-free for variety.
If grilling is unavailable, use a grill pan or oven bake the chicken at 400°F for about 20-25 minutes, or air fry to replicate grilling.
For extra spice, add sliced jalapeños or more hot sauce during assembly.

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

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