Grilled Buffalo Chicken Sandwiches with Grinder Slaw are a perfect mix of spicy, tangy, and crunchy all in one bite. The chicken is grilled to perfection and coated with that classic buffalo sauce kick, while the grinder slaw adds a fresh, zesty crunch that balances everything out. This sandwich packs a ton of flavor and texture, making it a real crowd-pleaser for lunch or dinner.
I love making these sandwiches when we want something a little different from the usual grilled chicken. The buffalo sauce brings a nice heat, but the slaw cools it down and adds a bit of brightness, so it’s never too spicy. One of my favorite tricks is to grill the buns just a little, giving them a toasty edge that holds up nicely to all that juicy chicken and slaw.
Serving these sandwiches with some simple fries or even a side salad turns it into a meal that feels both casual and special. I often find that friends and family can’t get enough of the combo — the spicy chicken, the crunchy slaw, and the toasted bun just work so well together. It’s definitely a go-to recipe when I want something tasty but easy to throw together on a busy night.
Key Ingredients & Substitutions
Chicken breasts: Use boneless, skinless for easy grilling and shredding. If you prefer, thighs work too—they stay juicy and add more flavor.
Buffalo wing sauce: Classic Frank’s RedHot gives a perfect tangy heat. For less spice, try mild buffalo sauce or mix half hot sauce with melted butter.
Grinder slaw: The mix of green and purple cabbage gives nice crunch and color. If you can’t find purple cabbage, just use all green—it still tastes great.
Mayonnaise: This makes the slaw creamy. Greek yogurt or ranch dressing would work as lighter substitutions.
Sandwich rolls: Toasted sandwich or sub buns are ideal to hold the saucy chicken and slaw without getting soggy. Brioche buns can add a touch of sweetness.
How Can You Get Perfect Tender, Juicy Buffalo Chicken Every Time?
Grilling chicken breasts without drying them out is key for this sandwich. Here’s how to nail it:
- Start with chicken at room temperature for even cooking.
- Preheat the grill to medium-high so the chicken gets a nice sear.
- Season simply with salt and pepper to enhance natural flavor.
- Grill the chicken 6-7 minutes per side without moving it too much for good grill marks.
- Use a thermometer or check that juices run clear—internal temp should be 165°F (74°C).
- Let it rest 5 minutes before shredding; this keeps the juices locked in.
Shredding cooked chicken with two forks helps it soak up that buffalo sauce better, making every bite tender and flavorful.
Equipment You’ll Need
- Grill or grill pan – I like it because it adds smoky flavor and gets those nice grill marks on the chicken.
- Cooking tongs – makes flipping and handling the chicken easy and safe.
- Two forks – perfect for shredding cooked chicken into juicy pieces.
- Small mixing bowls – one for the slaw, another for tossing the chicken with buffalo sauce.
- Toaster or grill pan – to toast the buns for extra crunch and flavor.
Flavor Variations & Add-Ins
- Try different proteins like shredded cooked turkey or pulled pork for a twist on the classic.
- Add sliced pickles or banana peppers for extra tang and crunch.
- Mix in chopped cilantro or green onions into the slaw for fresh flavor.
- Spice things up by swirling in a dash of cayenne pepper or hot sauce into the slaw or buffalo sauce.
Grilled Buffalo Chicken Sandwiches with Grinder Slaw
Ingredients You’ll Need:
- 2 large boneless, skinless chicken breasts
- ½ cup buffalo wing sauce (Frank’s RedHot or similar)
- 4 sandwich rolls or sub buns
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- ½ cup finely shredded green cabbage
- ½ cup finely shredded purple cabbage
- ¼ cup finely chopped red onion
- ¼ cup finely chopped celery
- 1 tablespoon chopped fresh parsley
- Salt and pepper, to taste
- Butter or oil for grilling buns
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the ingredients, 15 minutes to grill and cook the chicken, and another 5 minutes to assemble the sandwiches. Altogether, you’ll spend around 30 minutes enjoying a delicious, homemade meal.
Step-by-Step Instructions:
1. Grill the Chicken:
Preheat your grill to medium-high heat. Season the chicken breasts lightly with salt and pepper. Place them on the grill and cook for about 6-7 minutes on each side, or until fully cooked through (internal temperature of 165°F or 74°C). Once done, remove the chicken and let it rest for 5 minutes.
2. Make the Buffalo Chicken and Slaw:
While the chicken rests, use two forks to shred it into bite-sized pieces. Toss the shredded chicken in a bowl with the buffalo wing sauce, making sure it’s evenly coated. In a separate bowl, combine the mayonnaise, apple cider vinegar, sugar, green and purple cabbage, red onion, celery, parsley, and a pinch of salt and pepper. Mix everything well to create the grinder slaw.
3. Toast Buns and Assemble Sandwiches:
Lightly butter your sandwich rolls or buns. Place them cut-side down on the grill and toast for 1-2 minutes until golden and slightly crisp. To assemble, pile a generous amount of buffalo chicken on the bottom half of each bun, then spoon the grinder slaw over the top. Cover with the bun and serve right away for the best flavor and texture.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before grilling. This ensures even cooking and the best texture for shredding.
How Can I Make the Slaw Ahead of Time?
You can prepare the grinder slaw a few hours in advance and keep it refrigerated in an airtight container. Give it a quick stir before serving to freshen it up.
What’s the Best Way to Store Leftover Sandwiches?
Store leftovers in the refrigerator wrapped tightly or in an airtight container for up to 2 days. Reheat the chicken separately and toast the buns again before assembling.
Can I Substitute the Buffalo Sauce?
Definitely! Try a milder wing sauce if you prefer less heat or mix hot sauce with melted butter to customize the spice level to your liking.
