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.
