Grilled Buffalo Chicken Sandwich

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These grilled buffalo chicken sandwiches are seriously SO good. Smoky, tangy, and juicy, the perfectly grilled buffalo chicken breasts are topped with a delicious slaw, making this sandwich hearty and satisfying. Full of bold flavors, this is an easy recipe to whip up for an easy weeknight meal.

Ok, this grilled buffalo chicken sandwich is seriously better than grabbing a takeout burger that’s soggy by the time you get home. These sandwiches are full of flavor, and the cool slaw pairs perfectly with the spicy chicken. They’re so satisfying and come together so easily.

Why You’ll Love This Recipe

It comes together so easily! It might seem like a lot of steps, but I promise you it’s not. Start with salting the cabbage for the slaw and while it sits, you can start on the chicken. Pop the completed slaw into the fridge while you grill the chicken, and everything will be ready pretty much at the same time. Or you can make the slaw ahead of time.
It’s so flavorful. I love how the cool cabbage coleslaw balances out the smoky and spicy buffalo chicken.
You don’t need a grill to make this buffalo chicken sandwich! You can easily use a grill pan and enjoy this sandwich year-round. Actually, it doesn’t even have to be a sandwich. Put everything into a large tortilla instead of between some buns and you’ve got yourself a flavorful buffalo chicken wrap!

Ingredients You’ll Need

Ingredients needed to make grilled buffalo chicken sandwiches.

For the Cabbage Slaw

purple cabbage — you can use a knife to carefully shred the cabbage or use a mandoline. I love having a mandoline on hand since it can shred the carrots and slice the onion as well! It also makes for more even pieces, so you don’t get large chunks of cabbage in your coleslaw. I use a small head of cabbage, but feel free to use more! This recipe can easily be doubled or tripled.
salt — salt helps draw out the moisture from the cabbage.
carrots — I love the extra crunch and the slight sweetness that carrots provide.
red onion — another ingredient that adds crunch.
mayonnaise — you can use light mayonnaise or regular, full-fat mayo. I prefer full-fat for the flavor.
lemon — the lemon zest and lemon juice adds a wonderfully bright flavor to the dressing and slaw.
green onions — I’d put green onions in everything if I could. I love the flavor they add.
cilantro — if cilantro tastes like soap to you, leave it out.

For the Grilled Buffalo Chicken

chicken breasts — this grilled buffalo chicken recipe uses boneless, skinless chicken breasts but can easily be adapted with boneless, skinless chicken thighs!
seasoning — I keep it simple with some kosher salt, pepper, garlic powder, and onion powder.
buffalo sauce — I recommend my homemade buffalo sauce! However, store-bought buffalo sauce is perfectly fine.

For the Sandwiches

buns — I’m partial to a fluffy brioche bun but feel free to use whatever bread you’d like to sandwich your buffalo chicken!
cheese — a cheddar slice is always a welcome addition to my sandwiches! Feel free to use your favorite sliced cheese.
dressing — if you’re someone who wants something extra saucy in your sandwiches, ranch or blue cheese dressing goes really well with the buffalo chicken.
tomato — if you’re making this grilled buffalo chicken sandwich in the summer and have fresh, in-season tomatoes, you’re going to want to add a slice!

How to Make Grilled Buffalo Chicken Sandwiches

Set of two photos showing cabbage draining and dressing whisked together.

Combine the sliced cabbage with ½ teaspoon of salt and let it sit in a colander for 30 minutes or more.
Meanwhile, whisk together the mayonnaise, zest of the lemon, and lemon juice.

Set of two photos showing before and after slaw is tossed in sauce.

Transfer the drained cabbage to a large bowl, then add the carrots, sliced red onion, green onions, and cilantro. Toss well with the mayonnaise mixture, then refrigerate for at least 30 minutes before serving.

Set of two photos showing chicken breasts seasoned then coated in buffalo sauce.

Pat dry the chicken breasts with a paper towel.
Season both sides with salt, pepper, garlic powder, and onion powder.
Place chicken breasts into a bowl and pour buffalo sauce over top. Mix to fully coat the chicken. Let marinate for 15-30 minutes.

Set of two photos showing before and after the meat is grilled.

Heat the grill to 400F or add some oil to coat a grill pan over medium heat on the stove.
Place the chicken breasts onto the grill or grill pan, smooth side down. Discard any leftover buffalo sauce.
Grill the chicken breasts on direct heat for 12 to 16 minutes, depending on the size of the breasts, making sure to flip the chicken breasts at the halfway mark. If using a grill, keep the lid of the grill closed between flipping.

Set of two photos showing grilled buffalo chicken breasts with cheese melted on top on a grilling pan then on a platter.

A minute before you finish grilling, add the cheese and allow it to melt over the chicken.
Remove the breasts from the grill and allow the chicken to rest for at least five minutes before serving.

Set of three photos showing grilled buffalo chicken sandwich being assembled.

Meanwhile, toast the brioche buns and assemble the sandwiches with the slaw.

Recipe Tips and Notes

I don’t add oil to my grill before placing the chicken breasts onto the grill. However, if you’re using a grill pan, you might need to add some oil to the pan and heat it up before adding the chicken.
Always let chicken rests before serving. This gives the chicken breasts time to redistribute the juices and remain moist. If you serve it immediately, all the juices will run out of the chicken with your first bite!
If the chicken breasts are stuck to the grill, give it a few more extra minutes. Similar to pan-searing chicken, the chicken should release once it’s ready to be flipped. If you try to flip the buffalo chicken too early, the exterior will tear as it sticks to the pan.

My Recommendation

This is my go-to meat thermometer for making sure that the internal temperature of my meat is good to go. It’s also magnetic so I have it on my fridge door to save drawer space!

Get it Now!

The internal temperature of the chicken thighs should reach 165°F (74°C) before taking them off the grill or pan.
Feel free to brush additional buffalo sauce onto the chicken as it grills. Make sure not to use the used marinade and to use a fresh, clean brush.
Make sure to pat the chicken dry before adding the seasoning, so the seasoning will stick better. Patting dry the meat is also important to get a good sear on the chicken instead of it steaming.
The prep time may seem long, but it’s worth it. This purple cabbage slaw starts with salting the cabbage and allowing the cabbage to sit. Doing so makes the shredded cabbage a bit more tender and much more flavorful while preserving its distinctive crunch as the salt draws out excess water from the cabbage. This step also helps keep the cabbage coleslaw from becoming watery as it sits in the fridge.
Chilling the coleslaw before serving allows all the flavors to meld together!

A grilled buffalo chicken sandwich on a plate with some chips.

Make Ahead Tips

Meal prep: once cooled, store the cooked buffalo chicken with the cheese on top in an airtight container for up to 4 days in the fridge. Do not assemble the entire sandwich too far in advance, as it can get soggy. The coleslaw can be stored in an airtight container as well for a couple of days.
Reheating: leftover grilled buffalo chicken can be microwaved until warmed and assembled.
Freezer: you can freeze the grilled buffalo chicken! Just hold the cheese when making the buffalo chicken. When done, let the chicken cool to room temperature and then store them in a freezer-safe bag, making sure to press most of the air out of the bag while sealing. Freeze for up to 3 months. The coleslaw is not freezer friendly.

Overhead view of a platter of grilled buffalo chicken with melted cheese on top.

Can I use chicken thighs?

For sure! To make grilled chicken thighs, follow the same instructions and grill them for 4 to 5 minutes per side instead.

Want another easy recipe? Try my avocado burger!