These Grilled Buffalo Chicken Sandwiches with Grinder Slaw are a perfect mix of spicy, tangy, and crunchy all in one bite! The chicken is juicy and coated in that classic buffalo sauce heat, while the grinder slaw adds a cool, crisp texture that balances out the spice really well. Plus, everything is sandwiched between soft, toasted buns that soak up all the flavors.
I always love making these sandwiches when I want something quick but packed with flavor. One of my favorite things is how easy it is to switch up the heat level—just add more or less buffalo sauce depending on how spicy you’re feeling. And the grinder slaw, with its zesty dressing, gives the whole sandwich a fresh crunch that keeps it from feeling heavy.
When I serve these sandwiches, I usually pair them with some simple fries or even a light salad to keep the meal balanced. They’re perfect for a casual dinner or even a weekend lunch with friends. Honestly, once you try this combo of tender buffalo chicken and crunchy slaw, it’s hard not to want to make it again and again!
Key Ingredients & Substitutions
Chicken breasts: Using large chicken breasts helps keep the sandwich juicy. If you prefer, chicken thighs work great too and add extra flavor with a bit more fat.
Hot sauce: Classic Frank’s RedHot is perfect here, but you can use any buffalo-style sauce you like. For less spice, try a milder hot sauce or reduce the amount.
Butter: Butter adds richness and balances the heat in the sauce. If you want a dairy-free option, use olive oil or a vegan butter substitute.
Cabbage for slaw: Green and purple cabbage add crispness and color. You can swap in shredded carrots or fennel for a different crunch.
Mayonnaise and apple cider vinegar: These make the slaw creamy and tangy. If you want lighter slaw, try Greek yogurt instead of mayo—it adds creaminess with less fat.
Bread: Thick sandwich buns or white bread soaked up the sauce beautifully. You can also use brioche or hamburger buns for a softer, sweeter touch.
How Do You Get Perfect Grill Marks and Juicy Chicken Every Time?
Grilling chicken evenly and getting those classic grill marks can feel tricky. Here’s how I do it easily:
- Preheat your grill or grill pan well to medium-high heat before adding the chicken. This helps create good sear marks.
- Brush chicken and bread with olive oil to stop sticking and encourage browning.
- Grill chicken without moving it for about 5-7 minutes per side. Resist temptation to flip too early; wait until you see clear grill marks.
- Let the chicken rest for 5 minutes off the heat before slicing. This helps keep it juicy as the juices redistribute.
- For bread, grill quickly—about 1-2 minutes per side—just enough to toast and leave grill lines, but not burn.
Following these steps means juicy, tender chicken with beautiful grill marks and perfectly toasted bread that holds up to the sauce and slaw.
Equipment You’ll Need
- Grill or grill pan – I recommend this for those nice grill marks and smoky flavor.
- Kitchen brush – for brushing olive oil on chicken and bread to prevent sticking and help with toasting.
- Mixing bowls – one for making the slaw and tossing chicken in buffalo sauce.
- Sharp knife and cutting board – to slice chicken and green onions easily.
- Toaster or extra grill pan – for toasting buns until golden and crispy.
Flavor Variations & Add-Ins
- Swap chicken for grilled shrimp or tofu for a different protein. Both work well with buffalo flavor.
- Use blue cheese crumbles or a drizzle of ranch dressing instead of mayonnaise in the slaw or on top for extra creaminess.
- Add sliced cucumbers or pickles on top for a tangy crunch that balances the spice.
- Mix in chopped celery or carrots into the slaw for added texture and freshness.
How to Make Grilled Buffalo Chicken Sandwiches with Grinder Slaw
Ingredients You’ll Need:
For the Buffalo Chicken:
- 2 large chicken breasts
- 1/2 cup hot sauce (such as Frank’s RedHot)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Olive oil for grilling
For the Grinder Slaw:
- 2 cups shredded cabbage (green and/or purple)
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 2 green onions, thinly sliced
- Salt and pepper, to taste
For Assembling:
- 4 sandwich buns or thick white bread slices
- Optional: ranch or blue cheese dressing for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 15 minutes to grill and assemble. Overall, you’ll have a delicious sandwich ready in around 25 minutes — perfect for a quick and tasty meal!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by flattening the chicken breasts a little to get even cooking. Season both sides with salt, pepper, garlic powder, and smoked paprika. This gives the chicken a flavorful base.
2. Grill the Chicken:
Heat your grill or grill pan to medium-high. Lightly brush it with olive oil so the chicken doesn’t stick. Grill the chicken for about 5-7 minutes on each side, until fully cooked and showing nice grill marks. Once done, let the chicken rest a few minutes so the juices stay inside.
3. Make the Buffalo Sauce and Coat Chicken:
Mix the hot sauce and melted butter in a small bowl until well combined. Slice or shred your grilled chicken, then toss it in the buffalo sauce so every piece is covered with that spicy, buttery flavor.
4. Prepare the Grinder Slaw:
In a bowl, mix the shredded cabbage, mayonnaise, apple cider vinegar, sugar, and sliced green onions. Add salt and pepper to taste, and stir everything together well to make a tangy, creamy slaw.
5. Grill the Bread:
Brush the sandwich buns or thick bread slices with olive oil. Grill them for 1-2 minutes on each side until they’re nicely toasted with beautiful grill lines. This adds flavor and keeps the bread from getting soggy.
6. Assemble Your Sandwiches:
Place a big layer of buffalo chicken on the bottom half of each bun, then top with a generous scoop of grinder slaw. If you like, add a drizzle of ranch or blue cheese dressing for extra creaminess. Finish with the top bun.
7. Serve and Enjoy:
Cut the sandwiches if you want, and serve them right away while warm. Pair with extra slaw or dressing on the side if you like!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Be sure to fully thaw the chicken breasts in the refrigerator overnight before grilling. This helps ensure even cooking and prevents excess moisture on the grill.
How Can I Make the Slaw Ahead of Time?
The grinder slaw can be prepared up to a day in advance. Just keep it refrigerated in an airtight container and give it a good stir before serving to refresh the flavors and texture.
What’s a Good Substitute for Hot Sauce?
If you don’t have buffalo-style hot sauce, you can substitute with sriracha mixed with a little melted butter or your favorite chili sauce. Adjust the amount for your preferred spice level.
How Should I Store Leftover Sandwiches?
Wrap any leftover components separately—store the chicken and slaw in airtight containers in the fridge for up to 3 days. Toast fresh bread when ready to serve again to keep it nice and crisp.