This Grilled Buffalo Chicken Sandwich stars a juicy cutlet of chicken drenched in buffalo sauce and topped with creamy yet tangy blue cheese coleslaw. A great quick and easy weeknight meal you can grill all summer long.
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Easy Grilled Buffalo Chicken Sandwiches
It is easy to be obsessed with buffalo chicken, if you love it as much as me you might also love my Slow Cooker Buffalo Chicken Dip or my Cheesy Buffalo Chicken Pizza. But today we are making this amazing buffalo chicken sandwich recipe with all of the buffalo goodness you love and then piled high with a blue cheese coleslaw.
The bold flavors of the juicy buffalo chicken cutlet pairs incredibly with the crispy and fresh blue cheese coleslaw. The best part is that this sandwich is easy enough to make for a weeknight dinner recipe. It has become one of my favorite things to make when I want an easy recipe for an evening when I don’t have a ton of time.
Ingredients
- Shredded Cabbage – You can buy a cabbage and shred it quick yourself or you can also buy pre-shredded coleslaw which makes this meal even easier!
- Blue Cheese – I love a good blue cheese and getting fresh blue cheese is the key to making this coleslaw for on top of the chicken, you don’t need a lot but i suggest buying it in a block and crumbling it yourself.
- Mayonnaise – We are using mayo to make the dressing for the coleslaw the mayo is perfect for mixing with the blue cheese and making it creamy without overpowering the blue cheese.
- Apple Cider Vinegar – Just a tad for the coleslaw, it helps break aprt some of the heaviness of the cheese and mayo with the acidity of the vinegar.
- Smoked Paprika – For flavoring the chicken before it goes on the grill.
- Kosher Salt – Also for the chicken before it goes on the grill.
- Buffalo Sauce – I like to use ready to go Frank’s RedHot Buffalo Sauce, they even have a few different variations like regular, mild, and hot buffalo so you can choose what works best for your family. And of course if you don’t like Frank’s you can use your favorite hot sauce.
- Boneless Skinless Chicken Breasts – Two large chicken breasts will be cut in half horizontally to make chicken cutlets for the sandwiches.
- Burger Buns – And of course buns for the sandwiches, you can go from anything from a toasty brioche bun to a plain regular hamburger bun.
For a complete detailed list of the ingredients continue towards the bottom of the page.
pro tip
Have little kids (or others) that aren’t a fan of buffalo or spicy? You can easily adapt the cooking of the process to exclude the buffalo sauce and leave the chicken sauceless or add barbecue sauce instead of the buffalo sauce for those who don’t like buffalo. I do this for my kids who like barbecue brushed on instead of buffalo, they usually don’t want any blue cheese coleslaw either so I will often make a side of my Coleslaw without Celery Seed for them or go without coleslaw and serve them a different easy veggie instead.
Instructions
Preheat your outdoor grill to medium-high heat.
In a small bowl, combine the blue cheese crumbles, mayonnaise, and apple cider vinegar. Give it a good whisk until the ingredients meld into a creamy, tangy dressing.
Add the finely shredded cabbage and toss with the blue cheese dressing in a large bowl, set aside.
In another small bowl, mix together the kosher salt and smoked paprika to create a flavorful seasoning blend for the chicken.
Carefully, halve each chicken breast horizontally, creating four chicken cutlets. Season each side generously with the salt and paprika mixture, ensuring they’re fully coated and ready for the grill.
Grease your grill and place the seasoned chicken cutlets on the grill. Let them cook for 4 minutes on one side.
Time to flip! Carefully turn over the chicken cutlets and brush the tops of each one of the chicken cutlets with a generous amount of buffalo sauce. Let them cook for another 4 minutes, allowing the sauce to start to caramelize.
Flip again, coating the other un-sauced side of the chicken with more buffalo sauce, and cook for an additional minute. Flip one last time and cook for one last minute until the chicken reaches an internal temperature of 165°F, use a meat thermometer to guarantee the chicken is cooked properly (I love my Thermoworks Thermapen).
Transfer the buffalo chicken cutlets to a plate. Brush on more sauce to the freshly grilled chicken breast, all over on both sides of each piece to really let the sauce set with the chicken is resting. Cover and let the chicken rest for 5 minutes. This step is crucial for ensuring best results of maximum juiciness and flavor.
Meanwhile, if you desire that extra crunch, toast your burger buns on the grill for 1-3 minutes until they are golden.
Assemble your grilled buffalo chicken sandwiches, place a buffalo chicken cutlet on the bottom bun, generously heap on a serving of the blue cheese coleslaw, and crown it all with the top bun.
pro tip
Letting the chicken rest after cooking allows the juices to redistribute, resulting in juicier, more flavorful meat.
tips, tricks and questions
Can I use pre-shredded cabbage for the coleslaw?
Absolutely! Pre-shredded cabbage can save you time.
Can I experiment with different cheeses for the coleslaw?
Of course! While blue cheese lends a unique tanginess that pairs perfectly with buffalo chicken, feel free to get creative with cheeses like gorgonzola for a delicious twist.
Can I cook the chicken using methods other than grilling?
Certainly! You can achieve similar results by baking the chicken in the oven or pan-frying it on the stovetop, adjusting cooking times and temperatures accordingly.
How should I store leftovers?
Store any leftover buffalo chicken and coleslaw separately in airtight containers in the refrigerator for up to 3 days.
Are grilled chicken sandwich healthy?
While healthy is means different things to people I would say these are healthy, they are full of protein from the chicken and plenty of fiber and vitamins and minerals from the cabbage, try serving on a whole grain bun for some extra benefits!
Variations:
- Skip the bun and try this as a buffalo chicken wrap instead
- Feel free to add other simple spices along with the smoked paprika such as black pepper, cayenne pepper, onion powder, or garlic powder when seasoning the chicken
- Instead of mayo you could try using sour cream or greek yogurt to make you blue cheese sauce for the coleslaw
- If time permits trying adding some chopped green onions or red onion to the blue cheese coleslaw for some extra flavor
If you like this grilled buffalo chicken sandwiches recipe you might also like:
Grilled Buffalo Chicken Sandwich with Blue Cheese Coleslaw
Fire up the grill for these spicy buffalo chicken sandwiches made with juicy chicken cutlets brushed with buffalo sauce and a quick homemade blue cheese coleslaw.
Ingredients
- 2 cups finely shredded cabbage
- 1/3 cup blue cheese
- 1/3 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 teaspoons smoked paprika
- 1 teaspoons kosher salt
- 1/2 cup buffalo sauce
- 2 large chicken breasts
- 4 burger buns
Instructions
- Preheat your grill to medium high heat.
- In a small bowl add the crumbled blue cheese, mayonnaise, and apple cider vinegar. Whisk well to combine.
- Add the shredded cabbage and the blue cheese mixture to a large bowl. Toss well to combine, set aside.
- In a clean small bowl combine the salt and smoked paprika.
- On a clean cutting board carefully cut each chicken breast in half to create four cutlets total. Transfer the chicken to a clean plate and add the salt/paprika mixture all over both sides of the chicken cutlets.
- Once the grill is hot and greased transfer the seasoned chicken to the grill. Cook for 4 minutes.
- Flip the chicken. On the side facing up use a brush or back of a spoon to spread Buffalo sauce over the entirety of each chicken breast. Cook for 4 minutes.
- Flip the chicken and coat the other side of the chicken with Buffalo sauce. Cook for 1 minute.
- Flip the chicken one more time and cook 1 more minute or until the chicken has reached an internal temperature of 165° F (about 10 minutes of cooking time total). Transfer the chicken to a plate. Brush more buffalo sauce on both sides of each chicken cutlet. Cover and let the chicken rest 5 minutes.
- While the chicken is resting you can optionally toast the buns but adding the to the grill for 1-3 minutes until toasted.
- Once the chicken is rested build the sandwich by adding the chicken to the bottom bun followed by a serving of the blue cheese coleslaw and then the top bun. Serve immediately.
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Nutrition Information:
Yield:
4Serving Size:
1 sandwichAmount Per Serving: Calories: 415Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 67mgSodium: 1592mgCarbohydrates: 29gFiber: 3gSugar: 6gProtein: 27g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.
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