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    You are here: Home / Recipes / Main Dishes / Grilled Buffalo Chicken Sandwich

    Grilled Buffalo Chicken Sandwich

    Posted: Aug 19, 2023 Last Modified: Aug 12, 2023 by Carmy · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Jump to Recipe - Print Recipe

    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.

    Profile view of a grilled buffalo chicken sandwich on a plate with some ruffled chips.


     

    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 Meat Thermometer I Use!
    • 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.

    A profile view of a serving board with an avocado burger.

    Want another easy recipe? Try my avocado burger!

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

    Grilled Buffalo Chicken Sandwich

    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.
    5 from 1 vote
    Print Recipe Rate this Recipe
    Prep Time: 30 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 1 hour hr
    Servings: 4 servings

    Ingredients

    For the Slaw

    • 2 cups finely sliced purple cabbage, (one small cabbage)
    • ½ teaspoon salt
    • 2 cups shredded carrots, (2 to 3 carrots)
    • ½ small red onion, thinly sliced into half moons
    • 3 to 4 tablespoons mayonnaise
    • zest of 1 lemon
    • 2 to 3 tablespoons lemon juice
    • 3 green onions, thinly sliced (green and white parts)
    • ¼ cup cilantro, finely chopped

    For the Chicken Sandwiches

    • 4 chicken breasts, boneless, skinless
    • ½ teaspoon kosher salt
    • ½ teaspoon ground black pepper
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • ½ cup buffalo sauce
    • 4 cheese slices
    • 4 brioche buns
    • ranch or blue cheese dressing, optional
    • 1 tomato

    Instructions

    For the Slaw

    • 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.
    • 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.

    For the Chicken Sandwiches

    • 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.
    • 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, 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.
    • 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. Meanwhile, toast the brioche buns and assemble the sandwiches with the slaw on top of the chicken breasts.
    Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

    Nutrition Per Serving

    Calories: 814kcal | Carbohydrates: 52g | Protein: 64g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 306mg | Sodium: 2413mg | Potassium: 1315mg | Fiber: 4g | Sugar: 7g | Vitamin A: 12566IU | Vitamin C: 42mg | Calcium: 261mg | Iron: 3mg
    Author: Carmy
    Course: BBQ, Main Course
    Cuisine: American
    Nutrition Disclaimer

    More Easy Grilling Recipes to Try

    • Grilled Chicken Thighs (Boneless or Bone-in)
    • Grilled Chicken Leg Quarters
    • Grilled Chicken Breasts
    • Grilled Chicken Drumsticks
    • Grilled Chicken Wings
    • Grilled Corn in Foil
    • Steak and Potatoes in a Foil Pack
    • Grilled Cilantro Lime Chicken
    • Easy Foil Pack Potatoes
    • Teriyaki Chicken Skewers
    • Grilled Lemongrass Chicken

    Other places to connect with me
    @carmyshungry on Instagram
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    Email: [email protected]

    5 from 1 vote (1 rating without comment)

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    Carmy is a healthy-ish living blogger based in Ontario. Here, you can find healthy-ish recipes including meal prep recipes, Instant Pot recipes, air fryer recipes, and lightened-up family favorites! Follow along for easy, straightforward recipes for any cooking level.

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