Grilled Buffalo Chicken Sandwiches with Grinder Slaw are a perfect combo of spicy, smoky, and fresh all in one bite. The chicken gets nice and charred on the grill, then it’s topped with a tangy buffalo sauce that brings just the right amount of heat. The crunchy grinder slaw adds a cool, crisp texture that balances out the spice and makes this sandwich super satisfying.
I love making these sandwiches on the weekend when we have a little extra time to fire up the grill. The buffalo sauce is easy to mix up, and I always add a bit more than the recipe calls for because I’m a big fan of that spicy kick. The grinder slaw is quick to prepare and keeps the sandwich from feeling too heavy—it’s like a little fresh breath in every bite.
My favorite way to eat these sandwiches is with a cold drink on the side and some potato chips for crunch. They’re great for sharing with friends or family, especially when no one wants to spend too much time in the kitchen but still wants something tasty and fun. These sandwiches always get compliments, and honestly, they’re so easy to make that I find myself coming back to this recipe again and again.
Key Ingredients & Substitutions
Chicken breasts: Skinless and boneless chicken breasts grill quickly and shred easily. You can substitute with chicken thighs for more flavor and juiciness if you prefer.
Hot sauce: I use Frank’s RedHot for that classic buffalo taste. If you want less heat, try a milder sauce or mix half hot sauce, half honey for a sweet kick.
Grinder slaw: The mix of purple and green cabbage with shredded carrots gives a nice crunch and color. If you want, you can add shredded apple or celery for extra freshness.
Mayonnaise: This binds the slaw and adds creaminess. For a lighter option, swap with Greek yogurt or use a dairy-free mayo to keep it vegan-friendly.
Bread: I love using Texas toast because it grills nicely and holds up well. You can switch to burger buns or sandwich rolls based on what you like or have on hand.
How Do You Get Tender, Juicy Chicken That Shreds Easily?
Grilling chicken so it stays juicy can feel tricky. Here’s what works for me:
- Pat the chicken dry and season with salt and pepper before grilling.
- Preheat the grill or pan so it’s hot—this helps sear the outside and lock in juices.
- Cook chicken over medium-high heat for about 6-7 minutes per side, depending on thickness. Use a meat thermometer to check for 165°F inside.
- Rest the grilled chicken for a few minutes. This lets juices redistribute and keeps it moist.
- Use two forks to pull the chicken into shreds. It should be tender and easy to shred if cooked correctly.
Following these steps helps your chicken stay juicy and perfect for coating with buffalo sauce.
Equipment You’ll Need
- Grill or grill pan – I like it because it gives the chicken those nice char marks and smoky flavor.
- Small saucepan – perfect for melting butter and mixing the buffalo sauce.
- Two forks – I use them to shred the cooked chicken easily and quickly.
- Mixing bowls – for tossing the slaw ingredients together.
- Whisk – makes blending the slaw dressing smooth and easy.
- Toaster or skillet – to toast the bread slices until golden brown.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or turkey for a different protein option.
- Add sliced red onions or pickles inside the sandwich for extra crunch and flavor.
- Mix in shredded cheese like cheddar or pepper jack with the buffalo chicken for a melty touch.
- Use a yogurt-based dressing instead of mayo in the slaw for a lighter, tangy flavor.
Grilled Buffalo Chicken Sandwiches with Grinder Slaw
Ingredients You’ll Need:
For the Buffalo Chicken:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- ½ cup hot sauce (like Frank’s RedHot)
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
For the Grinder Slaw:
- 2 cups shredded cabbage (mix of green and purple)
- ½ cup shredded carrots
- ¼ cup mayonnaise
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- Salt and black pepper, to taste
For the Sandwich:
- 8 slices sandwich bread (Texas toast or white bread)
- Butter, for toasting bread
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 15 minutes to grill the chicken, and 5 minutes to assemble. So, you’ll need roughly 30 minutes from start to finish. It’s a quick and tasty meal perfect for lunch or dinner!
Step-by-Step Instructions:
1. Make the Buffalo Sauce:
Melt the butter in a small saucepan over medium heat. When melted, stir in hot sauce and garlic powder. Take it off the heat and set aside.
2. Grill the Chicken:
Heat your grill or grill pan to medium-high. Season the chicken breasts with salt and pepper. Grill them for about 6-7 minutes per side, until cooked through and the internal temperature reads 165°F (75°C). Let the chicken rest for a few minutes, then shred it using two forks.
3. Toss Chicken in Buffalo Sauce:
Put the shredded chicken in a bowl and pour the buffalo sauce over it. Mix well so every bit is coated with that spicy goodness.
4. Prepare the Grinder Slaw:
In a mixing bowl, combine shredded cabbage and carrots. In a small bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper. Pour that dressing over the cabbage mix and toss until it’s all evenly coated.
5. Toast the Bread:
Butter one side of each bread slice. Heat a skillet or griddle over medium heat and toast the bread, buttered side down, until golden brown and a little crispy.
6. Assemble Your Sandwiches:
Place a generous spoonful of buffalo chicken on a toasted slice, then add a good helping of grinder slaw on top. Finish with another toasted slice of bread. Press down slightly and your sandwich is ready!
7. Serve and Enjoy:
Serve the sandwiches warm right away, alongside your favorite chips, fries, or a fresh green salad for a full meal.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make 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.
How Can I Make This Sandwich Less Spicy?
Use less hot sauce or mix the buffalo sauce with a little honey or ranch dressing to mellow out the heat. You can also add extra slaw to balance the spice with a cool crunch.
What’s the Best Way to Store Leftovers?
Keep leftover shredded buffalo chicken and slaw in separate airtight containers in the fridge for up to 3 days. Reheat the chicken gently in the microwave or on the stove, then assemble fresh sandwiches.
Can I Prepare Any Parts Ahead of Time?
Absolutely! You can make the buffalo sauce and shred the chicken ahead, store them in the fridge, and prepare the slaw in advance. Toast bread and assemble sandwiches just before serving for the best texture.