Grilled Buffalo Chicken Sandwiches with Grinder Slaw are a delicious mix of spicy, tangy, and fresh flavors wrapped up in a soft bun. The chicken is perfectly grilled and tossed in zesty buffalo sauce, while the crunchy grinder slaw adds a cool, crisp bite that balances all the heat. It’s a meal that’s simple but full of character, perfect for a quick lunch or a casual dinner.
I love making these sandwiches when I want something with a little kick but still easy to put together. The buffalo sauce packs just enough punch without being too overwhelming, and the slaw brings a nice refreshing crunch that keeps every bite exciting. Sometimes, I like to add a bit of blue cheese or ranch dressing to the sandwich for an extra creamy touch—I think it really complements the spicy chicken.
My favorite way to enjoy these sandwiches is with some crispy fries or a side of pickles on the side. They’re great for feeding a crowd, too—just fire up the grill, toss together the slaw, and everyone can build their own sandwich just the way they like it. Whenever I make these, I end up wanting seconds because they’re just that good and satisfying.
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless breasts cook quickly and shred easily. You can swap with chicken thighs for more juiciness, but the flavor will be a bit richer. Either works great for soaking up the buffalo sauce.
Buffalo sauce: Store-bought is convenient, but homemade gives you control over heat level. To make it milder, mix hot sauce with melted butter and a little honey or brown sugar.
Buns: Brioche or soft sandwich rolls hold up well to juicy fillings while adding a bit of sweetness. If you can’t find these, a sturdy potato roll or regular hamburger bun works well too.
Grinder slaw: This slaw adds crunch and creaminess to balance the spicy chicken. Cabbage is crucial, but you can add or substitute with shredded kale or even thinly sliced apples for extra texture and flavor.
How Do I Make Sure the Grilled Chicken Stays Juicy and Tasty?
Grilling chicken breast can be tricky since it dries out fast. Here are my tips:
- Brush the chicken with olive oil to lock moisture and prevent sticking.
- Preheat the grill or pan so the chicken cooks evenly with nice char marks.
- Don’t overcook—grill about 5-7 minutes per side depending on thickness. Use a meat thermometer to check for 165°F safe temperature.
- Let the chicken rest a few minutes before shredding so juices stay inside.
- Toss shredded chicken right away with buffalo sauce to keep it moist and flavorful.
Equipment You’ll Need
- Grill or grill pan – I recommend it because it gives the chicken a nice smoky flavor and grill marks.
- Chef’s knife and cutting board – useful for chopping parsley and shredding cooked chicken.
- Mixing bowls – for tossing the slaw ingredients and dressing.
- Whisk – helps evenly combine the mayonnaise, vinegar, and sugar for the slaw dressing.
- Toaster or skillet – for toasting buns to golden perfection.
Flavor Variations & Add-Ins
- Use leftover grilled chicken or rotisserie chicken for a quicker meal.
- Add sliced pickles or jalapeños inside the sandwich for extra crunch and spice.
- Mix blue cheese or ranch dressing into the slaw for creaminess and extra flavor.
- Swap buffalo sauce with honey mustard or barbecue sauce for a different twist.
Grilled Buffalo Chicken Sandwiches with Grinder Slaw
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- ½ cup buffalo sauce (store-bought or homemade)
- 1 tbsp olive oil (for grilling chicken)
For the Grinder Slaw:
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- ½ cup shredded carrots
- ¼ cup chopped fresh parsley
- ½ cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- Salt and black pepper to taste
Additional:
- 4 sandwich buns (brioche or soft sandwich rolls work great)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 15 minutes to cook. Add at least 30 minutes for chilling the slaw so the flavors blend nicely. Overall, plan for about 1 hour from start to finish.
Step-by-Step Instructions:
1. Make the Grinder Slaw:
Combine the shredded green cabbage, purple cabbage, carrots, and parsley in a large bowl. In a smaller bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth. Pour the dressing over the veggies and toss well to coat. Place the slaw in the fridge for at least 30 minutes to let the flavors come together.
2. Cook the Chicken:
Preheat your grill or grill pan to medium-high heat. Brush olive oil over the chicken breasts and season lightly with salt and pepper. Grill the chicken about 5 to 7 minutes on each side, until cooked through and slightly charred. Let the chicken rest for a few minutes, then shred it using two forks.
3. Toss Chicken with Buffalo Sauce:
Put the shredded chicken in a bowl and mix in the buffalo sauce thoroughly so every piece is coated with that spicy tang.
4. Toast the Buns:
Toast your sandwich buns on the grill or in a skillet until they are golden brown and have a little crisp on the surface. This adds great texture!
5. Assemble the Sandwiches:
Start with the bottom half of each bun, pile on a generous amount of buffalo chicken, and then spoon over a good scoop of the chilled grinder slaw. Top with the bun’s other half and serve immediately. For extra flavor, serve with ranch or blue cheese dressing on the side for dipping.
Enjoy your tasty, spicy Grilled Buffalo Chicken Sandwiches with fresh, creamy grinder slaw!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before grilling. Pat the chicken dry before cooking to ensure it grills nicely and doesn’t steam.
Can I Make the Grinder Slaw Ahead of Time?
Absolutely! The slaw tastes even better after resting at least 30 minutes, so you can prepare it a few hours or even a day in advance. Keep it covered in the fridge until ready to serve.
What Can I Use Instead of Buffalo Sauce?
If you prefer less heat or want a different flavor, try barbecue sauce, honey mustard, or a mild wing sauce. You can also mix buffalo sauce with a bit of melted butter to mellow the spice.
How Should I Store Leftovers?
Keep leftover chicken and slaw separately in airtight containers in the fridge for up to 3 days. Reheat the chicken gently on the stove or microwave and add fresh slaw when assembling sandwiches again.
