Print

Grilled Buffalo Chicken Sandwich Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 5 reviews

This Grilled Buffalo Chicken Sandwich combines tender, flavorful chicken breasts marinated in a zesty buffalo wing sauce mixture, grilled to perfection, and served on toasted brioche buns with melted cheese, fresh tomato, and a crunchy, tangy iceberg lettuce slaw. This recipe delivers the perfect balance of spicy, savory, and creamy flavors in a satisfying handheld meal ideal for lunch or dinner.

Ingredients

For the 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 (like Frank’s brand), plus more for brushing
  • 2 tablespoons honey

For the Sandwich Assembly

  • Brioche buns
  • 1 tomato, sliced
  • Cheese slices, like Havarti or Pepperjack

For the Slaw

  • 4 cups shredded iceberg lettuce
  • 1/4 red onion, very thinly sliced
  • 6 pepperoncini, sliced
  • 1/3 cup mayonnaise
  • 1 tablespoon red 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

  1. Pound the Chicken: Using a flat meat tenderizer, pound the chicken breasts to an even thickness of about 3/4 inch. If breasts are large, cut in half to fit the buns for even cooking.
  2. Prepare the Marinade and Marinate: In a mixing bowl, whisk together olive oil, kosher salt, paprika, garlic powder, onion powder, cayenne pepper, 1/3 cup buffalo wing sauce, and honey. Add the chicken breasts, toss well to coat, cover, and refrigerate for at least 1 hour up to 48 hours to infuse flavors.
  3. Preheat the Grill: Heat an outdoor grill or grill pan to medium-high. Clean and oil the grill grates thoroughly, or drizzle 1 tablespoon high-heat oil on the grill pan to prevent sticking.
  4. Grill the Chicken: Place the marinated chicken on the grill and cook for 5 minutes on the first side. Flip and brush liberally with buffalo sauce, cooking another 5 minutes. Flip again, brush with more sauce, then place cheese slices on top and allow them to melt while the chicken finishes cooking. Chicken should be cooked through (internal temperature 165°F).
  5. Rest and Toast Buns: Remove chicken from grill and let rest briefly. Toast the brioche buns on the grill until golden and warm.
  6. Make the Slaw: In a mixing bowl, combine thinly sliced red onion, sliced pepperoncini, mayonnaise, red vinegar, dried dill, garlic powder, dried oregano, kosher salt, and freshly cracked pepper. Toss well and let sit for 15 minutes. Right before serving, fold in shredded iceberg lettuce and adjust seasoning if necessary.
  7. Assemble the Sandwiches: Spread additional mayonnaise on the toasted buns if desired. Layer sliced tomato, grilled buffalo chicken with melted cheese, and a generous portion of the prepared slaw. Serve immediately for the best texture and flavor.

Notes

  • Marinate the chicken for at least 1 hour to develop flavor, but longer marinating (up to 48 hours) will give more intense buffalo flavor.
  • If you don’t have a grill, a grill pan or cast iron skillet works well to get grill marks and sear.
  • Use a meat thermometer to ensure chicken reaches 165°F internally for safe consumption.
  • The slaw can be prepared in advance but add the lettuce just before serving to maintain crunch.
  • Feel free to customize the sandwich with your preferred cheese or add avocado slices for extra creaminess.
  • Adjust cayenne pepper and hot sauce amounts based on your heat preference.

Find it online: https://yumntasty.com/grilled-buffalo-chicken-sandwich-recipe/