Eli dropped his tongs onto the grass and shouted across the yard, “Tell me that’s buffalo sauce I smell!” It was the first neighborhood cookout of the season, and my grill had just started sizzling. We’d planned this sunny Saturday get-together after the community clean-up event kids still had sidewalk chalk on their fingers, and someone’s dog was proudly trotting around with a balloon tied to its tail.

Anya, our friend from work with a serious spice addiction, brought a mason jar of her homemade pepper honey, nudging me to use it in “anything grilled and messy.” By the time we unwrapped the brioche buns and laid out thick tomato slices, even the teens who usually only ate chips were hovering by the patio. A few minutes later, as the aroma of smoky paprika and sizzling buffalo chicken floated through the yard, all conversation halted.

There’s something about Grilled Buffalo Chicken Sandwiches tangy, just spicy enough, and kissed with the char of a real flame that turns even casual dinners into something unforgettable. With the crunch of a cold, herby grinder slaw and creamy melted cheese sealing it all together, this sandwich didn’t just win the cookout it stole the show.

Short Description

Grilled Buffalo Chicken Sandwiches feature smoky, spicy marinated chicken breasts, flame-grilled and glazed in buffalo sauce and honey, stacked high with grinder slaw, cheese, and fresh tomato on a toasted brioche bun.

Key Ingredients

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
½ teaspoon cayenne pepper
⅓ cup buffalo wing sauce (such as Frank’s)
2 tablespoons honey
4 brioche buns
1 tomato, sliced
Cheese slices (Havarti or Pepperjack)

Grinder Slaw

4 cups shredded iceberg lettuce
¼ red onion, thinly sliced
6 pepperoncini, sliced
⅓ cup mayonnaise
1 tablespoon red wine vinegar
½ teaspoon dried dill
½ teaspoon garlic powder
1 teaspoon dried oregano
Kosher salt
Freshly cracked pepper

Tools Needed

Grill or grill pan
Mixing bowls
Meat tenderizer
Tongs
Basting brush
Chef’s knife
Cutting board
Small whisk

Cooking Instructions

Step 1: Prepare the Chicken

Pound the chicken breasts to an even thickness using a meat tenderizer. If they’re large, cut them in half to ensure they cook evenly and fit in the buns.

Step 2: Marinate with Flavor

In a mixing bowl, whisk together the olive oil, kosher salt, paprika, garlic powder, onion powder, cayenne, buffalo wing sauce, and honey. Add the chicken, toss to coat, and cover. Marinate in the fridge for at least 1 hour or up to 48 hours for deeper flavor.

Step 3: Fire Up the Grill

Preheat your grill to medium-high heat. Oil the grates to prevent sticking. Grill the chicken for 5 to 6 minutes per side, flipping only once. During the last minute on each side, brush with extra buffalo sauce so it caramelizes slightly. If using cheese, place a slice on each piece of chicken during the last minute of grilling and close the lid to melt.

Step 4: Make the Grinder Slaw

While the chicken grills, mix the shredded lettuce, red onion, pepperoncini, mayonnaise, red wine vinegar, dill, garlic powder, oregano, a pinch of kosher salt, and freshly cracked pepper in a bowl. Toss well and chill until ready to use.

Step 5: Assemble the Sandwiches

Toast the brioche buns lightly. Layer the grilled buffalo chicken on the bottom bun, top with melty cheese, a generous scoop of grinder slaw, sliced tomato, and the top bun. Serve warm.

Why You’ll Love This Recipe

Bold, spicy-sweet buffalo flavor balanced with creamy honey

Juicy grilled chicken with a satisfying char

Tangy, crunchy grinder slaw adds texture and brightness

Perfect for summer cookouts or weekend dinners

Can be prepped in advance with marinated chicken

Versatile enough to adjust the heat level or slaw ingredients

Pairs well with casual sides like fries, chips, or corn salad

Mistakes to Avoid & Solutions

Uneven Chicken Thickness
Chicken may cook unevenly, leaving dry edges or raw centers.
Solution: Pound breasts evenly before marinating. This ensures uniform cooking on the grill.

Skipping the Marination Time
Without proper time to marinate, chicken lacks depth of flavor.
Solution: Let the chicken marinate for at least 1 hour. For stronger flavor, go up to 24 or even 48 hours in the fridge.

Grill Too Hot or Cold
Extreme temperatures may burn the outside or undercook the inside.
Solution: Keep grill at medium-high and monitor closely. A meat thermometer should read 165°F at the thickest point.

Slaw Turns Watery
Lettuce can wilt and release moisture if made too early.
Solution: Prepare the slaw close to serving time and avoid overmixing.

Forgetting to Oil the Grates
Chicken sticks and tears when flipped.
Solution: Brush the grates with neutral oil before grilling. Use tongs and a folded paper towel if needed.

Serving and Pairing Suggestions

Serve with sweet potato fries or homemade potato chips

Pair with a cold, creamy ranch or blue cheese dip

Add grilled corn or a watermelon salad for a summery side

Pour a glass of iced tea, pale ale, or citrusy lemonade

Present sandwiches plated or in a build-your-own style buffet

Storage and Reheating Tips

Store leftover grilled chicken in an airtight container for up to 3 days

Keep slaw and buns separate to prevent sogginess

Reheat chicken in a covered skillet with a splash of water to retain moisture

Toast buns again before assembling leftovers

Do not freeze assembled sandwiches; only freeze cooked chicken for up to 2 months

FAQs

1. Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work beautifully—just grill a little longer, around 7–8 minutes per side.

2. Is there a dairy-free cheese option that melts well?
Try vegan pepper jack or cashew-based slices. Add them early during the last grilling minute so they soften well.

3. What if I don’t have a grill?
Use a grill pan or cast-iron skillet indoors. Cook over medium heat with a lid to mimic outdoor grilling.

4. Can I make this less spicy?
Skip the cayenne and use a mild buffalo sauce. The honey also balances the heat, so feel free to increase it slightly.

5. Can I prep the slaw ahead?
You can chop the vegetables a day before, but combine with mayo and vinegar just before serving to keep it crisp.

Tips & Tricks

Use a digital meat thermometer for perfect doneness

Let grilled chicken rest 5 minutes before slicing or serving

For added crunch, top with extra pepperoncini or shredded carrots

Butter the buns before toasting for a golden, crispy texture

If grilling multiple batches, keep chicken warm in a foil tent

Recipe Variations

Blue Cheese Lovers: Swap the cheese for crumbled blue cheese and add a drizzle of ranch.

Spicy BBQ: Use half buffalo sauce, half BBQ sauce in the marinade.

Greek-Inspired: Replace slaw with shredded lettuce, cucumber, feta, and tzatziki.

Vegan Version: Use grilled tofu slabs marinated in the same sauce and dairy-free slaw.

Mini Sliders: Cut chicken into smaller pieces and use slider buns for parties.

Final Thoughts

That Saturday cookout ended with Eli asking for seconds and Anya swiping the last drop of slaw with her finger, laughing as if we were kids again. These grilled buffalo chicken sandwiches didn’t just feed a crowd they brought us together around a picnic table piled with paper plates and sauce-smudged smiles.

They’ve since made their way into weeknight dinners and football Sundays at home, no fancy reason needed. Once the marinated chicken hits the heat and that tangy aroma fills the air, everything else slows down just enough to enjoy one seriously good bite.

Delicious Grilled Buffalo Chicken Sandwiches

Sandra Myers

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Calories

Ingredients

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
½ teaspoon cayenne pepper
⅓ cup buffalo wing sauce such as Frank’s
2 tablespoons honey
4 brioche buns
1 tomato sliced
Cheese slices Havarti or Pepperjack

Grinder Slaw

4 cups shredded iceberg lettuce
¼ red onion thinly sliced
6 pepperoncini sliced
⅓ cup mayonnaise
1 tablespoon red wine vinegar
½ teaspoon dried dill
½ teaspoon garlic powder
1 teaspoon dried oregano
Kosher salt
Freshly cracked pepper

Instructions

Prepare the chicken by pounding it to an even thickness; slice large pieces in half so they cook evenly and fit the buns.
Marinate the chicken in olive oil, spices, buffalo sauce, and honey for at least 1 hour or up to 48 hours.
Preheat the grill to medium‑high, oil the grates, and grill the chicken 5 to 6 minutes per side; brush with extra buffalo sauce and melt cheese on top if using.
Mix the lettuce, red onion, pepperoncini, mayonnaise, vinegar, dill, garlic powder, oregano, salt, and pepper to make the grinder slaw.
Toast the brioche buns and assemble with grilled chicken, cheese, slaw, and sliced tomato.