Grilled Buffalo Chicken Sandwiches with Grinder Slaw are a perfect mix of spicy, tangy, and crunchy all in one bite. The chicken is coated with that classic buffalo sauce, grilled to juicy perfection, and then topped with a zesty, crunchy slaw that adds a fresh twist. It’s kind of like a flavor party where heat meets cool crunch in the best way.
I love making these sandwiches for casual dinners or when friends come over because they’re easy to put together, but everyone ends up asking for the recipe. One of my favorite tricks is to let the chicken marinade a bit in the buffalo sauce before grilling—it makes all the difference for juicy, flavorful bites. And the slaw? It’s great to prep ahead so it’s nice and tangy when you’re ready to stack your sandwich.
My go-to way to serve these is with some crisp potato chips or a simple side salad for a balanced meal that doesn’t feel too heavy. The combination of spicy chicken and cool slaw always gets thumbs up in our house, and it’s an easy way to change up your usual sandwich routine when you want something with more kick and crunch. I’m pretty sure once you try it, it’ll become a favorite too!
Key Ingredients & Substitutions
Chicken: Using bite-sized chicken breasts works best for quick cooking and even coating with buffalo sauce. You can swap with chicken thighs if you like juicier meat.
Buffalo Sauce: Store-bought wing sauce is easy, but homemade lets you control spice and flavor. If you want less heat, mix in a little butter or mild BBQ sauce.
Grinder Slaw: Cabbage is the crunch star here. I like mixing green and purple for color. Celery adds fresh crispness, but if you’re short, thinly sliced fennel or cucumbers work too.
Mayonnaise-Based Dressing: Mayonnaise gives creamy contrast. For a lighter version, substitute with Greek yogurt or a mix of yogurt and mayo.
Bread: Thick white bread or Texas toast is perfect for toasting and holding all the fillings. You can use sandwich rolls or ciabatta for a different texture.
How Can You Get the Chicken Juicy and Full of Flavor?
A common challenge is cooking buffalo chicken pieces without drying them out. Here’s how to keep them tender and tasty:
- Cut chicken into even-sized pieces for uniform cooking.
- Cook over medium-high heat to get a nice sear and color without overcooking.
- After chicken is almost done, reduce heat and add buffalo sauce. Stir gently to coat without boiling, which can dry the chicken.
- Remove from heat quickly once sauce is heated through to keep chicken moist.
- Optional tip: Marinate chicken in a bit of buffalo sauce for 20-30 minutes before cooking for deeper flavor.
Equipment You’ll Need
- Skillet or Grill Pan – I prefer using this for even browning and quick cooking of chicken pieces.
- Mixing Bowls – For tossing the slaw ingredients and dressing smoothly.
- Whisk – Keeps the mayonnaise and vinegar dressing lump-free and well combined.
- Toaster or Grill – Perfect for toasting the bread slices until golden and crispy.
- Knife and Cutting Board – Essential for chopping cabbage, celery, green onions, and herbs.
Flavor Variations & Add-Ins
- Protein Swap: Use grilled shrimp or crispy tofu instead of chicken for a different twist.
- Cheese: Add a slice of pepper jack or cheddar inside the sandwich for extra richness.
- Veggie Boost: Include sliced pickles, avocado, or jalapeños for more crunch and spice.
- Spice Level: Mix in hot sauce or cayenne with the buffalo sauce if you like it spicier.
Grilled Buffalo Chicken Sandwiches with Grinder Slaw
Ingredients You’ll Need:
For the Buffalo Chicken:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ cup buffalo wing sauce (store-bought or homemade)
- 1 tbsp olive oil
- Salt and pepper to taste
For the Grinder Slaw:
- 1 cup finely chopped cabbage (green or a mix of green and purple)
- ¼ cup finely chopped celery
- 2 tbsp chopped green onions
- ⅓ cup mayonnaise
- 1 tsp apple cider vinegar
- 1 tsp lemon juice
- ½ tsp sugar
- Salt and black pepper to taste
For the Sandwich:
- 8 slices thick white sandwich bread (Texas toast style)
- Butter for grilling
- Fresh parsley or chives, chopped, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook, plus a few minutes if you want to chill the slaw beforehand for extra flavor. Overall, you can have these delicious sandwiches ready in under 30 minutes!
Step-by-Step Instructions:
1. Make the Grinder Slaw:
In a medium bowl, combine the chopped cabbage, celery, and green onions. In a small bowl, whisk together mayonnaise, apple cider vinegar, lemon juice, sugar, salt, and pepper. Pour this dressing over the veggies and toss well to coat. Cover and keep it in the fridge while you cook the chicken to let the flavors blend.
2. Cook the Buffalo Chicken:
Heat olive oil in a skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook, stirring occasionally, until the chicken is opaque and golden, about 5 to 7 minutes. Lower the heat to low, add the buffalo sauce, stir to coat the chicken evenly, and cook for another 1 to 2 minutes until warmed through. Remove from heat to keep the chicken juicy.
3. Toast the Bread:
Butter one side of each slice of bread. Heat a clean skillet or grill pan over medium heat. Place the bread slices, butter side down, onto the skillet and toast each side for 2 to 3 minutes until golden brown and crispy. Remove from heat.
4. Assemble the Sandwiches:
On the unbuttered side of half of the toasted bread, pile a generous amount of buffalo chicken pieces. Top with a good helping of grinder slaw. Close the sandwich with the remaining toasted bread slices, keeping the buttered sides facing out.
5. Serve and Enjoy:
Optional: Sprinkle freshly chopped parsley or chives over the sandwiches for a pop of color and flavor. Serve immediately, ideally with crispy potato chips or a fresh green salad on the side.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat the pieces dry to avoid extra moisture and ensure a nice sear.
Can I Make the Grinder Slaw Ahead of Time?
Absolutely! The slaw tastes even better if made a few hours ahead or the day before. Just keep it covered in the fridge to let the flavors meld nicely.
How Should I Store Leftovers?
Store leftover sandwiches separately—keep the buffalo chicken in an airtight container and the slaw chilled. Bread is best toasted fresh. Refrigerate cooked chicken and slaw for up to 3 days.
Can I Substitute the Bread?
Yes! Thick sandwich bread or Texas toast works best, but you can also use buns, ciabatta, or hoagie rolls for a different texture and flavor.