Grilled Buffalo Chicken Sandwiches with Grinder Slaw bring together the perfect mix of smoky, spicy, and crunchy in every bite. The chicken is grilled just right, coated in that classic tangy Buffalo sauce, while the grinder slaw adds a fresh, crisp texture that balances the heat beautifully. This sandwich is bold, colorful, and full of flavor from the first bite to the last.
I love making these sandwiches for casual weekend dinners or game day because they’re packed with personality and not too fussy to put together. The slaw is my favorite part—it’s a little zippy with vinegar and perfect for cutting through the richness of the saucy chicken. Plus, I always make a little extra so I can snack on it while I finish assembling the sammies.
These sandwiches are great served with some simple sides like sweet potato fries or even just a cold soda to keep things easy. When I bite into one, I feel like I’m at a backyard cookout, even if I’m just in my kitchen. If you’re a fan of spicy food with a crunch, these sandwiches will quickly become a go-to for you too.
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless breasts for easy grilling and shredding. You can swap for thighs if you prefer juicier meat—they hold sauce well and stay tender on the grill.
Buffalo sauce: Store-bought sauce is a great time saver, but homemade lets you tweak the heat and tang. For less spice, mix hot sauce with melted butter. For vegan options, there are plant-based “Buffalo” sauces now too.
Sandwich rolls: Soft hoagie buns are my pick for holding all the fillings without falling apart. Brioche buns work nicely if you want a sweeter, richer bite. Toasting helps keep sandwiches from getting soggy.
Grinder slaw: This slaw is key for crunch and acidity. Napa or green cabbage works great; purple cabbage adds color. Mayonnaise adds creaminess, but plain Greek yogurt can lighten it up. Apple cider vinegar gives a nice tang—you can substitute with white vinegar or lemon juice.
How Do You Get Perfectly Grilled and Juicy Buffalo Chicken?
Grilling chicken can be tricky because it can dry out fast. Here’s my simple approach to get juicy, tender meat with great grill marks:
- Preheat grill to medium-high so the chicken cooks quickly and evenly.
- Brush chicken with olive oil to prevent sticking and add flavor.
- Season well with salt and pepper before grilling.
- Grill chicken 6-8 minutes per side, depending on thickness, until internal temp hits 165°F (74°C).
- Let chicken rest 5 minutes off the grill—this helps juices redistribute and keeps meat moist.
- Slice or shred chicken right before tossing with Buffalo sauce to keep it juicy and flavorful.
By following these tips, you end up with a smoky grilled flavor and tender meat that soaks up just the right amount of Buffalo sauce.
Equipment You’ll Need
- Grill or grill pan – I prefer it because it gives nice char and smoky flavor.
- Brush for oil – makes it easy to coat chicken evenly and prevent sticking.
- Thermometer – helpful to check that chicken reaches 165°F for safety and juiciness.
- Mixing bowls – for preparing slaw and tossing chicken in sauce.
- Toaster or oven – to toast buns for that perfect, slightly crispy texture.
Flavor Variations & Add-Ins
- Extra heat: Mix in cayenne pepper or hot sauce into the Buffalo sauce for more spice.
- Cheese: Add crumbled blue cheese or sliced cheddar on top of the chicken before serving.
- Veggie boost: Top with sliced jalapenos, pickles, or sliced red onion for extra crunch and flavor.
- Grilled veggies: Sandwich in grilled peppers or onions for a smoky veggie twist.
Grilled Buffalo Chicken Sandwiches with Grinder Slaw
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup Buffalo sauce (store-bought or homemade)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
For the Sandwich:
- 4 sandwich rolls or hoagie buns, split and toasted
For the Grinder Slaw:
- 2 cups shredded cabbage (mix of green and purple)
- ½ cup shredded carrots
- ¼ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon celery seed
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 15 minutes to grill the chicken, and a few minutes to assemble, for a total of roughly 25-30 minutes. Quick and delicious!
Step-by-Step Instructions:
1. Grill the Chicken:
Preheat your grill to medium-high heat. Brush the chicken breasts lightly with olive oil, then season them with salt and black pepper. Place the chicken on the grill and cook for about 6-8 minutes on each side, or until the chicken is cooked through and has nice grill marks. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
2. Prepare the Grinder Slaw:
While the chicken cooks, combine the shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper in a bowl. Mix well until all ingredients are fully incorporated and the slaw is creamy and flavorful.
3. Assemble the Sandwiches:
Once the chicken is cooked, let it rest a few minutes before slicing or shredding into bite-sized pieces. Toss the warm chicken in Buffalo sauce until well coated. Take your toasted sandwich rolls, layer on a generous amount of the saucy chicken, then top with a hearty scoop of the grinder slaw. Place the sandwich top on, and serve while warm.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before grilling. This helps ensure even cooking and better texture.
How Can I Make the Sandwich Less Spicy?
To tone down the heat, mix the Buffalo sauce with a bit of melted butter or mayonnaise before tossing with the chicken. You can also reduce the amount of sauce used.
Can I Make the Grinder Slaw Ahead of Time?
Absolutely! The slaw can be made up to a day in advance. Store it in an airtight container in the fridge and give it a quick stir before serving.
What’s the Best Way to Store Leftovers?
Keep leftover chicken and slaw separate in airtight containers in the fridge for up to 3 days. Reheat the chicken gently, then assemble sandwiches fresh for the best taste and texture.
