Welcome the Flavors of Grilled Buffalo Chicken Sandwiches Recipe
If you’re craving a sandwich that packs a punch of bold, tangy, and slightly sweet heat, this Grilled Buffalo Chicken Sandwiches Recipe is your new best friend. I love how the smoky grill marks pair with the bubbly, spicy buffalo sauce to awaken your taste buds in every bite. It’s such a crowd-pleaser whether you’re hosting a casual family dinner or just treating yourself to a zesty weeknight meal.
This recipe balances the fiery kick of buffalo sauce with a creamy, crunchy grinder slaw, mellow tomato slices, and buttery brioche buns for the perfect handheld feast. Plus, the honey in the marinade adds a subtle sweetness that keeps everything rounded and irresistible. Trust me—you’ll enjoy making it as much as you enjoy diving in!
Daisy’s Top Tips
- Flavor Builder: Marinate your chicken overnight to let the spices truly soak in, intensifying that signature buffalo tang.
- Texture Magic: Toast your brioche buns lightly on the grill for a golden crisp that holds up against juicy fillings.
- Budget Friendly: Use chicken thighs if you’re looking for a juicier, more affordable alternative to breasts.
- Time Saver: Prepare the grinder slaw a day ahead — it tastes even better once the flavors mingle overnight!
Market Basket & Pantry Picks
Picking the right ingredients is half the fun when making this Grilled Buffalo Chicken Sandwiches Recipe. I always aim for the freshest chicken breasts and crisp iceberg lettuce to make sure every bite bursts with flavor and crunch. While you’ll want a good buffalo wing sauce for that authentic zing, don’t hesitate to experiment with smoky or extra spicy versions if you like to turn up the heat.
- Boneless skinless chicken breasts – Even thickness helps with quick, uniform grilling.
- Olive oil – Essential for a rich marinade and preventing sticking on the grill.
- Spices: kosher salt, paprika, garlic powder, onion powder, cayenne pepper – these create the warm, layered seasoning.
- Buffalo wing sauce – The soul of the dish. Frank’s RedHot is a classic go-to.
- Honey – Balances spicy heat with a touch of sweetness.
- Brioche buns – Their buttery softness pairs beautifully with the spicy chicken.
- Tomato – Fresh, meaty slices add juicy brightness.
- Cheese slices – Havarti or Pepperjack for creamy melt and a little kick.
- Grinder slaw – Crisp iceberg, pepperoncini, and red onion tossed in a tangy herby mayo dressing.
Smart Shopping Ideas
Look for chicken breasts that feel firm and pink with minimal moisture—dry, pale pieces won’t grill as well. When picking buffalo sauce, check for real cayenne and vinegar for authentic flavor. For your slaw, iceberg lettuce should be crisp and bright without any blemishes. If you can’t find brioche buns, soft potato rolls or sturdy kaiser rolls make great stand-ins. Lastly, peppers like pepperoncini bring that tangy punch, but mild banana peppers can work if you prefer less heat.
Cook Grilled Buffalo Chicken Sandwiches Recipe Step by Step
Ready to grill? This is where the magic happens, turning simple ingredients into a juicy, flavorful sandwich masterpiece. I love firing up my grill for this recipe—the aroma alone makes you hungry.
- Prep the chicken: Pound your chicken breasts gently to an even thickness about 1/2 inch thick. This helps them cook evenly without drying out. If the breasts are too large, slice them horizontally to make thinner cutlets.
- Whisk the marinade: Combine olive oil, kosher salt, paprika, garlic powder, onion powder, cayenne pepper, buffalo wing sauce, and honey in a bowl. The honey tames the heat and adds a glossy finish after grilling.
- Marinate the chicken: Toss the chicken completely in the marinade. Cover tightly and let it soak up those flavors in the fridge for at least 1 hour—even better if you give it 24 hours for maximum tang.
- Preheat and oil the grill: Get your grill hot—medium-high heat is key. Brush the grates with oil so the chicken gets those gorgeous grill marks without sticking.
- Grill the chicken: Place chicken breasts on the grill and cook 5-6 minutes on one side. Flip gently, brush with extra buffalo sauce, and cook another 5-6 minutes. That final saucing step creates a caramelized, sticky exterior that’s purely delicious.
- Melt the cheese: If you’re using cheese, add the slices in the last 2 minutes of grilling. Close the lid and let the heat melt it to gooey perfection.
- Assemble the sandwiches: Toast brioche buns lightly on the grill for added crunch. Layer on grilled chicken, a heaping spoonful of tangy grinder slaw, thick tomato slices, and a dab of mayo if you like. Serve immediately while warm and juicy!
Serving the Dish with Flair
There’s just something so satisfying about biting into a sandwich bursting with bold flavors and contrasting textures. When you serve these Grilled Buffalo Chicken Sandwiches, encourage everyone to grab napkins and dig in! The vibrant colors from the slaw and tomato just make the plate pop. Plus, the smoky aroma will have everyone asking for seconds.
Serve It Up Right
- Perfect Pairings: Crunchy sweet potato fries or crisp celery sticks balance the spicy buffalo flavor beautifully.
- Plating Magic: Arrange sandwiches with a small bowl of extra buffalo sauce for dipping and a sprinkle of fresh herbs on your slaw for color.
- Leftover Love: Store chicken and slaw separately to keep textures fresh. Reheat chicken gently in the oven to preserve juiciness.
- Occasion Twist: Amp up for game day by serving sliders-style mini sandwiches with a variety of buffalo sauce heat levels.
Fun Variations with Grilled Buffalo Chicken Sandwiches Recipe
- Add blue cheese crumbles to your slaw for a creamy, tangy contrast that’s classic with buffalo flavors.
- Swap buffalo sauce for smoky chipotle BBQ for a milder, smoky twist.
- Use grilled portobello mushrooms in place of chicken for a vegetarian buffalo “steak” sandwich.
- Add sliced avocado or a drizzle of ranch dressing for cooling creaminess.
- Top with pickled jalapeños for an extra spicy kick and zingy crunch.
- Try whole wheat or pretzel buns if you’re looking for a heartier or saltier bun option.
Make-Ahead & Storage Tips
- Marinate chicken up to 48 hours ahead — this not only saves time but deepens flavor.
- Prepare grinder slaw a day before and keep chilled to meld the bright, tangy flavors.
- Store leftover grilled chicken in an airtight container in the fridge up to 3 days.
- Reheat chicken gently wrapped in foil in a 300°F oven for 10-15 minutes — avoids drying out.
- Keep buns separate until serving to maintain their soft, buttery texture.
Grilled Buffalo Chicken Sandwiches Recipe FAQs
- Can I use chicken thighs instead of breasts?
Yes! Thighs are juicier and more forgiving on the grill. Just adjust cooking time slightly as thighs may take a bit longer to cook through. - What if I don’t have a grill?
No worries! You can cook the chicken in a grill pan or broil it in your oven, just watch closely to avoid burning the buffalo sauce glaze. - How spicy is this Grilled Buffalo Chicken Sandwiches Recipe?
It has a moderate kick thanks to the cayenne and buffalo sauce, but the honey and slaw tone down the heat. Adjust cayenne and sauce amounts to suit your spice tolerance. - Can I make the slaw dairy-free?
Absolutely! Use a dairy-free mayo and omit any cheese toppings you want to skip. The slaw’s tangy herbs will still shine through. - How do I keep the buns from getting soggy?
Toast the buns lightly on the grill or in a skillet and serve immediately. Layering the slaw on top of the chicken rather than directly on the bun helps keep things crisp.
Grilled Buffalo Chicken Sandwiches Recipe
These Grilled Buffalo Chicken Sandwiches feature juicy, marinated chicken breasts grilled to perfection and coated in a tangy buffalo wing sauce. Served on toasted brioche buns with melty Havarti or Pepperjack cheese, fresh sliced tomatoes, and a zesty homemade grinder slaw, this sandwich is a flavorful twist on the classic buffalo chicken. Perfect for a hearty lunch or casual dinner, the marinade infuses bold spices and a touch of honey for balanced heat and sweetness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 sandwiches
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Ingredients
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. If the breasts are large, cut them in half to ensure even cooking and easier grilling.
- Make the Marinade and Marinate: In a bowl, whisk together olive oil, kosher salt, paprika, garlic powder, onion powder, cayenne pepper, buffalo wing sauce, and honey. Toss the chicken breasts in this mixture, making sure they’re fully coated. Cover and refrigerate for at least 1 hour, or up to 48 hours for deeper flavor.
- Preheat and Prepare the Grill: Heat your grill to medium-high and oil the grill grates to prevent sticking. This ensures a perfect sear and easy flip.
- Grill the Chicken: Place the marinated chicken on the grill and cook for about 5-6 minutes on each side. During the last few minutes, brush additional buffalo wing sauce onto the chicken to let it caramelize and enhance the flavor. If using cheese, add slices during the last minute so they melt over the warm chicken.
- Prepare the Grinder Slaw: In a mixing bowl, combine shredded iceberg lettuce, thinly sliced red onion, and sliced pepperoncini. Stir together mayonnaise, red wine vinegar, dried dill, garlic powder, dried oregano, kosher salt, and freshly cracked pepper to make a flavorful dressing. Toss the slaw mixture with the dressing until evenly coated.
- Assemble the Sandwiches: Toast the brioche buns lightly on the grill or in a toaster. Layer each bun with grilled buffalo chicken, a generous helping of grinder slaw, sliced tomatoes, and optional mayonnaise if desired. Close the sandwich with the top bun and serve immediately for best taste.
Notes
- Marinating the chicken overnight results in richer flavor and more tender meat.
- Adjust the cayenne pepper and buffalo sauce quantity to control spiciness according to your preference.
- Grilling with cheese helps melt it perfectly over the chicken; Havarti adds creaminess while Pepperjack gives a spicy kick.
- The grinder slaw adds a refreshing crunch and tang that balances the heat from the buffalo sauce.
- Use brioche buns for their soft texture and slight sweetness, which complements the spicy chicken.
