Grilled Buffalo Chicken Sandwiches

Nothing says summer like bold heat, cool crunch, and a toasted bun straight off the grill. These Grilled Buffalo Chicken Sandwiches hit all the right notes for a backyard cookout—spicy, tangy, juicy, and just messy enough to feel like a real treat. Each bite delivers tender grilled chicken coated in buttery buffalo sauce, topped with crisp lettuce and creamy blue cheese dressing, all tucked into a golden bun. Whether hosting friends or feeding the family, this recipe checks every box for a flavor-packed, crowd-pleasing meal.

Start by pounding the chicken thin for quick, even grilling. A simple dry rub locks in moisture and adds depth beneath the buffalo heat. Once grilled, the chicken is dunked in a homemade sauce made from hot sauce and melted butter, balanced and bold without being overwhelming. Cool toppings like shredded lettuce and crumbled blue cheese cut through the spice, giving each bite that perfect hot-and-cold contrast. Toasted buns seal the deal with a satisfying crunch and smoky finish.

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Grilled Buffalo Chicken Sandwiches are just one more reason to fire it up and keep the summer going strong.

Serves 4

Grilled Buffalo Chicken Sandwiches Ingredients

• 4 to 6 thin-sliced chicken breasts (I slice three breasts in half)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• salt and pepper
• ½ cup hot sauce (like Frank's Red Hot or Frank's Buffalo Wing)
• 3 tablespoons unsalted butter
• brioche buns, for serving
• ranch or blue cheese dressing, for serving

Gorgonzola Slaw

• 2 to 3 cups chopped/shredded green or savoy cabbage, or 1 (14oz) bag coleslaw mix
• 1 large carrot, peeled into ribbons
• 4 ounces crumbled gorgonzola cheese, plus extra for serving if you wish
• 3 tablespoons plain Greek yogurt
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon olive oil, or avocado oil, or another oil you love
• salt and pepper

Grilled Buffalo Chicken Sandwiches Directions

1. Preheat your grill to the highest setting.
2. For the chicken, I like to use thinly sliced breasts because I think they are easier to eat on a sandwich. I usually buy chicken breasts and slice them in half lengthwise.
3. Season the chicken breasts all over with salt, pepper, smoked paprika, and garlic powder.
4. Heat a small saucepan over medium heat and add the hot sauce and butter. Cook just until the butter melts, stirring often. You can also do this in the microwave!
5. 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.
6. When the chicken is done, remove it from the grill and brush it with more buffalo sauce.
7. To serve, if desired, add a little bit of blue cheese dressing or ranch to 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

1. 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 the mixture 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.

Taken from howsweeteats.com