Grilled Buffalo Chicken Sandwiches

Buffalo chicken sandwiches have just the right kick for dinner nights that need a little excitement. These sandwiches bring together juicy grilled chicken with a bold buffalo glaze, fresh slaw for crunch, and gooey melty cheese piled onto buttery brioche buns. There is something downright satisfying about that first messy bite.

I first created this for a summer birthday BBQ when I needed something fresh but familiar. The whole family started requesting buffalo chicken sandwiches for every backyard cookout after that.

Ingredients

• Boneless skinless chicken breasts: Prepping them well means each bite stays juicy Choose ones similar in size for even grilling
• Olive oil: Keeps the meat moist and helps the seasonings cling Look for a fresh bottle with clean grassy aroma
• Kosher salt: Essential for drawing out chicken’s natural flavor Use a rounded grain for even flavor
• Paprika: Adds subtle smokiness and beautiful color Spanish paprika brings extra depth
• Garlic powder and onion powder: Each boost savory notes and provide that familiar buffalo chicken taste Try to use fresh spices for the most punch
• Cayenne pepper: Delivers the signature heat Use a touch more if you want it extra spicy
• Buffalo wing sauce: The star of the show Pick a flavor you love not all brands are created equal
• Honey: Balances the tang and heat with a hint of sweetness Local wildflower honey brings unique flavor
• Shredded iceberg lettuce: Gives crunch and freshness Buy a crisp head and shred it yourself for best texture
• Red onion: Adds zest with color Slice as thinly as possible so it blends into the slaw
• Pepperoncini: Provide tang and zest Hunt for ones packed in brine as they are more vibrant
• Mayonnaise: Binds the slaw together Creamy and full fat versions work best here
• Red wine vinegar: Sharpness to balance richness Use a trusted brand for a clean tartness
• Dried dill, dried oregano, garlic powder: Layer complexity into the slaw and echo those classic grinder flavors
• Kosher salt and black pepper: For final seasoning Add gradually to taste
• Brioche buns: Their light sweetness and pillowy texture are just perfect Find fresh ones at the bakery if you can
• Tomato slices: Bring juicy balance Use the ripest in season tomatoes for best results
• Cheese slices: Havarti or pepperjack melt like a dream and compliment the buffalo flavors Pick high quality slices for a gooey finish

Instructions

Prepare the Chicken:

Pound the chicken breasts to even thickness This ensures the chicken cooks quickly and evenly so every sandwich is juicy and fully cooked through

Make the Marinade:

In a large bowl whisk together olive oil kosher salt paprika garlic powder onion powder cayenne pepper buffalo wing sauce and honey until smooth This marinade will penetrate the chicken giving it deep flavor and a beautiful color

Marinate the Chicken:

Toss the chicken in the marinade so every piece is coated Cover tightly and refrigerate for at least one hour or up to two days The longer the chicken marinates the more pronounced the flavors

Make the Grinder Slaw:

In a big mixing bowl combine shredded iceberg lettuce thinly sliced red onion sliced pepperoncini mayonnaise red wine vinegar dried dill dried oregano garlic powder kosher salt and pepper Mix thoroughly until everything is coated Taste and adjust for salt and acidity as needed The slaw should feel creamy yet crisp

Preheat and Prepare the Grill:

Heat your grill to medium high If using a grill pan preheat over the same heat Brush the grates lightly with oil to prevent sticking

Grill the Chicken:

Place marinated chicken on the grill Cook for five to six minutes per side until lightly charred and cooked through Lower the lid for even heat and check for grill marks Brush on additional buffalo wing sauce during the last minute of grilling for extra flavor

Melt the Cheese:

Lay cheese slices over the chicken during the final minute on the grill so they melt just to gooey perfection If the cheese needs help melting close the grill or cover with foil

Toast the Buns:

Cut open the brioche buns and toast them briefly on the grill to get a golden crust This step gives structure and a hint of smokiness

Assemble the Sandwiches:

Layer grilled cheese topped chicken on the bottom half of each toasted bun Top with a scoop of grinder slaw and a slice or two of fresh tomato Crown with the top half of the brioche bun Press gently and serve hot and messy

Buffalo wing sauce is my personal star here Every brand has its own personality so do not be afraid to sample and pick what truly excites your taste buds My youngest always tries to sneak an extra slice of the melty cheese and it is now a race to see who can build their sandwich the fastest at family BBQs

Storage Tips

Keep leftover grilled chicken wrapped in foil or airtight containers in the fridge for up to three days The slaw can be made one day ahead and stored separately to keep the lettuce crisp If you are batch prepping for the week assemble sandwiches fresh so they do not get soggy

Ingredient Substitutions

For a milder version use less cayenne and try a mild buffalo sauce Light mayonnaise or Greek yogurt can swap in for the slaw though the flavor changes slightly No brioche buns on hand Try a potato bun or sturdy sourdough roll

Serving Suggestions

Serve with crisp sweet potato fries fresh pickles or chips for a full meal Extra buffalo sauce on the side lets everyone customize the heat A simple corn salad pairs beautifully in the summer months

Cultural and Historical Context

Buffalo chicken became a sensation in America after its origin in Buffalo New York where the famous wing was invented By tucking the sauce glazed chicken breast into a sandwich you get all those familiar flavors but it is easier for backyard grilling and family style eating

Seasonal Adaptations

In summer toss fresh corn or radish into the slaw Use heirloom tomatoes at the height of tomato season Swap in arugula or shredded cabbage in winter for more crunch

Success Stories

This recipe gets rave reviews at neighborhood potlucks and was a hit when I brought it to a family reunion even the picky kids went back for seconds One neighbor started a tradition of grilling these every football Sunday

Freezer Meal Conversion

To make ahead freeze raw marinated chicken in a resealable bag and thaw in the fridge before grilling Slaw should be made fresh when ready to eat The buns freeze well just warm them in the oven or on the grill

Let the chicken sit before assembling so each bite is juicy and bold. Serve these hot for best melty cheese and that signature buffalo flavor experience.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate the chicken for at least 1 hour, but for maximum flavor, let it marinate up to 48 hours in the refrigerator.

→ Can I use a different cheese?

Yes! Havarti or Pepperjack melt beautifully, but feel free to substitute with cheddar, mozzarella, or provolone if preferred.

→ What's the best way to get even cooking on the chicken?

Pound the chicken breasts to an even thickness before marinating to ensure they grill evenly and stay juicy.

→ How spicy are these sandwiches?

The cayenne pepper and buffalo sauce provide moderate heat. Adjust cayenne and sauce amounts based on your spice preference.

→ Can the grinder slaw be prepared in advance?

Yes, the slaw can be made a few hours ahead and refrigerated. Assemble sandwiches just before serving for best texture.

→ Is it possible to grill the chicken indoors?

If an outdoor grill isn't available, use a grill pan or cast iron skillet on the stovetop for similar smoky results.