Grilled Buffalo Chicken Sandwiches with Slaw and Melty Cheese Recipe
This Grilled Buffalo Chicken Sandwich recipe is perfect for a flavorful, saucy, and smoky weeknight dinner. Marinated boneless skinless chicken breasts are grilled to perfection and topped with melted cheese, fresh tomato, and a tangy homemade slaw on toasted brioche buns. The recipe includes notes for alternative cooking methods such as indoor grill pan, air fryer, and oven for convenience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 - 6 servings
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Ingredients
Buffalo Chicken Sandwiches
- 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
- Brioche buns
- 1 tomato, sliced
- Cheese slices, like havarti or pepperjack
Slaw
- 4 cups shredded iceberg lettuce
- 1/4 red onion, very thinly sliced
- 6 pepperoncini, sliced
- 1/3 cup mayonnaise
- 1 tablespoon lemon juice
- 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: Using a flat meat tenderizer, pound the chicken breasts to an even thickness of about 3/4 inch. If the breasts are large, slice them in half horizontally to fit the buns.
- Marinate the chicken: In a mixing bowl, whisk together olive oil, kosher salt, paprika, garlic powder, onion powder, cayenne pepper, buffalo wing sauce, and honey. Add the chicken and toss to coat well. Cover and refrigerate for at least 1 hour, up to 48 hours to allow flavors to develop.
- Preheat the grill: Heat an outdoor grill or grill pan to medium-high. If using an outdoor grill, clean and oil the grates thoroughly. For an indoor grill pan, drizzle with 1 tablespoon of high-heat oil.
- Grill the chicken: Place the chicken on the grill and cook for 5 minutes on the first side. Flip the chicken and brush liberally with additional buffalo sauce. Cook for another 5 minutes. Flip again and brush the other side with sauce. Place cheese slices on top of the chicken and allow to melt completely.
- Remove and assemble: Remove the cooked chicken from the grill and set aside. Toast the brioche buns on the grill until golden. Assemble sandwiches by layering the melted buffalo chicken, sliced tomato, slaw, and additional mayonnaise if desired.
- Make the slaw: In a mixing bowl, combine red onion, pepperoncini, mayonnaise, lemon juice, dried dill, garlic powder, dried oregano, kosher salt, and freshly cracked pepper. Toss well and let sit for 15 minutes. Just before serving, mix in the shredded iceberg lettuce and adjust seasoning with salt and pepper to taste.
Notes
- Indoor grill pan: Use the same grilling instructions but cook on an indoor grill pan with a drizzle of oil.
- Air fryer: Preheat air fryer to 400°F. Spray basket with nonstick spray. Cook chicken for 10 minutes, brush all over with buffalo sauce, then cook for another 8-10 minutes until cooked through.
- Oven: Preheat oven to 400°F. Line a baking sheet with foil and lightly spray with nonstick spray. Bake chicken for 15 minutes, remove and brush liberally with buffalo sauce, then broil on high for 3-4 minutes until cooked through.
- For best flavor, marinate the chicken at least 1 hour or up to 48 hours.
- Use freshly toasted brioche buns for the best texture and flavor contrast.
