Grilled Buffalo Chicken Sandwiches with Grinder Slaw are a perfect mix of spicy, tangy, and crunchy. Picture tender grilled chicken slathered in buffalo sauce, packed inside a soft bun with a crisp, zesty slaw made from fresh veggies and a little kick of dressing. It’s that classic buffalo flavor you love but turned into a satisfying sandwich that’s great for any casual meal.
I love making these sandwiches when I want something quick that still feels special. The buffalo sauce brings some heat, but the grinder slaw cools everything down with its fresh crunch and little bit of tang. It’s a great combo of flavors and textures that keeps you coming back for more. Plus, grilling the chicken adds that smoky touch I can’t get enough of.
My favorite way to serve these sandwiches is with some crispy fries or a simple side salad. It’s a fun meal that’s perfect for a weekend cookout or a casual weeknight dinner. I find that making the slaw a little ahead of time helps the flavors blend so it’s even tastier by the time you’re ready to eat. Give it a try—you might just find this becomes a new favorite in your house!
Key Ingredients & Substitutions
Chicken breasts: I prefer boneless, skinless breasts because they grill evenly and shred easily. If you want a juicier option, thighs work great too and hold up well to bold buffalo sauce.
Buffalo wing sauce: Classic Frank’s RedHot is my go-to for that perfect mix of heat and tang. No hot sauce? Mix hot sauce with melted butter for a homemade version.
Cabbage in the slaw: Green cabbage is crisp and mild. Adding purple cabbage adds color and a slightly different crunch. If you like, you can swap for coleslaw mix for convenience.
Mayonnaise in slaw: Mayo binds the slaw with a creamy texture. Greek yogurt can be a lighter swap and keeps things tangy and fresh.
Buns or bread: Toasted sandwich buns hold up well, but I love thick slices of toasted white bread for a nostalgic grinder feel. For a healthier option, try whole wheat or sourdough.
How Do I Get Tender, Flavorful Grilled Buffalo Chicken?
Cooking juicy, flavorful chicken is key for this sandwich. Here’s how I do it:
- Pat chicken dry to help browning.
- Lightly oil and season each side with salt and pepper.
- Grill over medium-high heat, about 5-7 minutes per side, until cooked through but not dry. Use a meat thermometer if you have one—165°F is perfect.
- Let chicken rest for a few minutes to keep it juicy.
- Shred chicken with two forks while warm—this helps it soak up all the buffalo sauce better.
- Toss shredded chicken in buffalo sauce evenly, so every bite has flavor.
Taking these steps helps your grilled chicken stay tender and pack a punch of buffalo flavor that’s not too messy but totally satisfying!
Equipment You’ll Need
- Grill or grill pan – I recommend this to get those nice smoky flavors and grill marks on the chicken.
- Meat thermometer – helps you cook the chicken to the perfect, juicy temperature of 165°F.
- Two forks – perfect for shredding the grilled chicken into bite-sized pieces.
- Small mixing bowls – one for the slaw dressing and one for tossing the buffalo chicken.
- Toaster or skillet – use this to toast the buns or bread slices for extra crunch.
- Whisk or fork – for mixing the slaw dressing quickly and smoothly.
Flavor Variations & Add-Ins
- Skip the blue cheese dressing and add ranch for a milder, creamy combo.
- Add sliced jalapeños or banana peppers on the sandwich for extra heat and crunch.
- Mix in shredded cheese like cheddar or pepper jack into the shredded chicken for a cheesy twist.
- Use flavored wing sauces, like honey garlic or chipotle, to change up the spice and sweetness.
Grilled Buffalo Chicken Sandwiches with Grinder Slaw
Ingredients You’ll Need:
For the Grilled Buffalo Chicken:
- 4 boneless, skinless chicken breasts
- ½ cup buffalo wing sauce (such as Frank’s RedHot)
- 1 tbsp olive oil
- Salt and pepper to taste
For the Grinder Slaw:
- 2 cups shredded cabbage (green or a mix of green and purple)
- ¼ cup shredded carrot
- ¼ cup finely chopped red onion
- 2 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- Salt and pepper to taste
For Assembly:
- 4 sandwich buns or thick slices of white sandwich bread, toasted or grilled
- Blue cheese dressing or ranch dressing (optional, for drizzling)
How Much Time Will You Need?
Plan for about 25-30 minutes total. This includes 10 minutes to prepare the slaw and chicken before grilling, 10-15 minutes to grill and shred the chicken, and a few minutes to toast the bread and assemble the sandwiches. It’s a quick, tasty meal you can enjoy in under half an hour!
Step-by-Step Instructions:
1. Make the Grinder Slaw:
In a medium bowl, mix together shredded cabbage, carrot, and red onion. In a small bowl, whisk the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth. Pour this dressing over the veggies and toss everything to coat. Chill in the fridge while you prepare the chicken—this helps the flavors blend nicely.
2. Prepare the Chicken:
Preheat your grill to medium-high. Lightly brush chicken breasts with olive oil, then sprinkle with salt and pepper. This helps the chicken cook evenly and adds flavor.
3. Grill the Chicken:
Place chicken on the grill and cook for 5-7 minutes on each side, or until fully cooked through (the internal temperature should hit 165°F or 75°C). Once done, remove from the grill and let the chicken rest for a few minutes to keep it juicy.
4. Shred & Toss in Buffalo Sauce:
Use two forks to shred the grilled chicken into bite-sized pieces. Place the shredded chicken in a bowl and pour the buffalo wing sauce over it. Toss everything together until the chicken is well coated.
5. Toast the Bread:
Lightly butter your sandwich buns or bread slices. Toast them on the grill or in a skillet until they’re golden brown and have a slight crisp.
6. Assemble the Sandwiches:
Put a generous amount of the buffalo chicken on the bottom half of the toasted bread. Add a big scoop of the crunchy slaw on top. If you like, drizzle with blue cheese or ranch dressing for extra creaminess. Finish by placing the top half of the bread on the sandwich.
7. Serve and Enjoy:
Enjoy your delicious Grilled Buffalo Chicken Sandwiches with fresh grinder slaw right away! They go great with fries, chips, or a crisp salad.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before grilling. Pat it dry with paper towels to remove excess moisture for better grilling results.
Can I Make the Grinder Slaw Ahead of Time?
Absolutely! The slaw actually tastes better after sitting for at least 30 minutes or up to a day, as it allows the flavors to meld and the cabbage to soften slightly. Store it in an airtight container in the fridge.
What Can I Use Instead of Buffalo Wing Sauce?
If you don’t have buffalo wing sauce, mix hot sauce (like Frank’s RedHot) with melted butter in a 2:1 ratio to create your own buffalo sauce. You can adjust the heat level to taste by adding more or less hot sauce.
How Should I Store Leftover Sandwiches?
To keep leftovers fresh, wrap sandwiches tightly in foil or plastic wrap and refrigerate for up to 2 days. Reheat gently in a skillet or oven to keep the bread crispy and the chicken warm without drying it out.
