Description
These Grilled Buffalo Chicken Sandwiches feature tender, thin-sliced chicken breasts perfectly seasoned with smoked paprika and garlic powder, grilled and basted with a rich homemade buffalo sauce. Served on toasted brioche buns with a zesty gorgonzola and carrot cabbage slaw, plus your choice of ranch or blue cheese dressing, these sandwiches are savory, spicy, and packed with flavor.
Ingredients
Scale
Chicken and Buffalo Sauce
- 4 to 6 thin sliced chicken breasts (about 3 breasts sliced in half)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- ½ cup hot sauce (like Frank’s Red Hot or Frank’s Buffalo Wing)
- 3 tablespoons unsalted butter
Slaw
- 2 to 3 cups chopped/shredded green or savoy cabbage (or 1 (14 oz) bag coleslaw mix)
- 1 large carrot, peeled into ribbons
- 4 ounces crumbled gorgonzola cheese (plus extra for serving if desired)
- 3 tablespoons plain Greek yogurt
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon olive oil (or avocado oil or another preferred oil)
- Salt and pepper, to taste
To Serve
- Brioche buns
- Ranch or blue cheese dressing (optional)
Instructions
- Preheat Grill: Preheat your grill to the highest setting, aiming for a temperature between 400 and 450 degrees Fahrenheit to ensure a perfect sear for the chicken.
- Prepare Chicken: Slice chicken breasts in half lengthwise if needed for thin pieces. Season both sides liberally with salt, pepper, smoked paprika, and garlic powder to enhance the flavor profile.
- Make Buffalo Sauce: In a small saucepan over medium heat, combine hot sauce and unsalted butter. Stir frequently until butter melts and sauce is well combined. Alternatively, melt butter with hot sauce in the microwave for convenience.
- Grill Chicken: Place chicken pieces on the preheated grill. Grill for 4 minutes on the first side without moving, then flip and grill for 3 minutes more. Brush chicken generously with buffalo sauce, flip again, brush the other side, and grill for an additional minute. Repeat brushing and grilling 1 to 2 more times until the internal temperature reaches 165°F, adjusting time for thickness.
- Toast Buns: While chicken finishes, optionally place brioche buns on the grill for 1 to 2 minutes to lightly toast them, enhancing texture and flavor.
- Brush Cooked Chicken: Once the chicken is cooked through, remove from grill and brush with extra buffalo sauce for maximum saucy flavor.
- Prepare Gorgonzola Slaw: In a large bowl, combine chopped cabbage and carrot ribbons. In a smaller bowl, whisk together crumbled gorgonzola, Greek yogurt, fresh lime juice, olive oil, salt, and pepper until smooth. Pour over the cabbage mixture and toss thoroughly to coat evenly with a light, tangy dressing.
- Assemble Sandwiches: Optionally spread ranch or blue cheese dressing on the bottom half of toasted buns. Layer with one or two buffalo chicken breasts, followed by a generous portion of gorgonzola slaw. Sprinkle with extra gorgonzola if desired. Cap with top bun and serve immediately.
Notes
- For best results, use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
- Adjust the amount of hot sauce and butter in the buffalo sauce for milder or spicier heat levels.
- Slicing chicken breasts thinly helps them cook evenly and makes the sandwiches easier to eat.
- You can substitute blue cheese dressing for ranch if preferred, or serve both on the side.
- Try using avocado oil instead of olive oil in the slaw dressing for a milder flavor.
- Grilling buns is optional but adds a nice toasty texture and flavor contrast.
- This sandwich pairs well with classic fries or a crisp pickle on the side.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Keywords: Buffalo chicken sandwich, grilled chicken, buffalo sauce, gorgonzola slaw, grilled sandwiches, summer grilling, picnic food
