Grilled Buffalo Chicken Sandwiches
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Grilled Buffalo Chicken Sandwiches
Description
Grilled Buffalo Chicken Sandwiches combine thinly sliced chicken breasts seasoned with smoked paprika, garlic powder, salt, and pepper, then grilled over high heat and basted with a mixture of hot sauce and melted butter. This preparation ensures juicy chicken with a smoky, spicy coating. The accompanying gorgonzola slaw mixes shredded cabbage and carrot ribbons with creamy Greek yogurt, fresh lime juice, olive oil, and crumbled gorgonzola cheese, adding a sharp and tangy contrast to the spicy chicken. The sandwiches are served on buttery brioche buns with ranch or blue cheese dressing, which adds cooling creaminess to offset the heat.
The method grills the chicken in successive intervals while applying the buffalo sauce, allowing the flavors to deepen and the chicken to reach safe internal temperature without drying out. The slaw provides fresh crunch and a tangy flavor layer. These sandwiches work well as a hearty lunch or casual dinner.
Ingredients
- 4 to 6 chicken breast I slice 3 breasts in half, thin sliced
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- salt
- black pepper
- ½ cup hot sauce (like frank’s red hot or frank’s buffalo wing)
- 3 tablespoons butter unsalted
- brioche bun for serving
- ranch dressing for serving, or blue cheese dressing
gorgonzola slaw
- 2 to 3 cups cabbage or 1 (14oz) bag coleslaw mix, chopped or shredded, green or savoy
- 1 large carrot peeled into ribbons
- 4 ounces gorgonzola cheese plus extra for serving if you wish, crumbled
- 3 tablespoons yogurt plain, Greek
- 2 tablespoons lime juice freshly squeezed
- 1 tablespoon olive oil or avocado oil or another oil you love
- salt
- black pepper
Instructions
- Preheat your grill to the highest setting.
- For the chicken, I like to use thin sliced breasts because I think they are easier to eat on a sandwich. I usually buy chicken breasts and slice them in half lengthwise.
- Season the chicken breasts all over with a pinch of salt, pepper and the smoked paprika and garlic powder.
- Heat a small saucepan over medium heat and place the hot sauce and butter in it. Cook just until the butter melts, stirring often. You can also do this in the microwave!
- You want the grill heat between 400 and 450 degrees, so reduce the heat slightly if needed. Place the chicken on the grill. Grill for 4 minutes, then flip and grill for 3 minutes more. Brush the chicken with the buffalo wing sauce. Flip, brush the other side, and grill for another minute. You can do this 1 or 2 more times, you want the internal temperature to be 165 degrees F. It may take more or less time based on the thickness of your chicken breast! You can also throw the buns on the grill for 1 to 2 minutes if you’d like.
- When the chicken is done, remove it from the grill and brush it with more of the buffalo sauce.
- To serve, if desired you can add a little bit of blue cheese dressing or ranch on the bottom of the bun. Top with the chicken breast (or 2, if you’re my husband), then top with the slaw. You can add an extra sprinkle of gorgonzola too! Eat immediately. Yum.
gorgonzola slaw
- Place the shredded cabbage and carrots in a large bowl. In a smaller bowl, whisk together the cheese, yogurt, lime juice and olive oil. Pour it over the cabbage and toss thoroughly until everything is combined. Season with a generous pinch of salt and pepper and toss well. The slaw will not be super creamy and saucy - it’s very much a light coating.
User Reviews
Overall Rating
5
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