Grilled Buffalo Chicken Sandwiches with Grinder Slaw are a perfect mix of spicy, tangy, and crunchy all in one bite. The grilled chicken is coated in a flavorful buffalo sauce that has just the right kick, and it’s topped with a crisp, cabbage-based grinder slaw that adds a refreshing crunch to balance out the heat.
I love making these sandwiches for a casual weekend lunch or a quick dinner because they’re easy to prepare and packed with bold flavors. The grinder slaw is my favorite part—it’s simple but has a great vinegar bite that cuts through the richness of the buffalo chicken. I always find myself adding a little extra slaw just because it’s so tasty.
One of the best things about this sandwich is how versatile it is. I like serving it with a cold drink on a sunny day or alongside some crispy fries for a satisfying meal. It’s the kind of sandwich that brings smiles and a bit of spice to the table every time, and it’s great when you want something a little different but still super delicious.
Key Ingredients & Substitutions
Chicken breasts: These are the main protein and get nicely grilled. Boneless and skinless work best for shredding. You can also use thighs for juicier meat, but cooking times may vary.
Buffalo sauce: This adds spicy, tangy flavor. If you prefer mild heat, use less sauce or mix hot sauce with some melted butter. Ranch or blue cheese dressing also pairs well.
Sandwich rolls: Choose soft, sturdy rolls to hold all the fillings without falling apart. Hoagie rolls or brioche buns work great. Any sandwich bread can be used if rolls aren’t available.
Grinder slaw: The mix of cabbage, carrot, celery, and red onion gives crunch and brightness. Mayonnaise and vinegar dressing adds tang. Feel free to swap mayo with Greek yogurt for a lighter version.
Blue cheese: Optional but adds a creamy, sharp punch. If you’re not a fan, shredded cheddar or mozzarella can work, or just skip it altogether.
How Do You Get Tender, Well-Flavored Grilled Buffalo Chicken?
Start by seasoning the chicken simply with salt and pepper to let the buffalo sauce shine. Preheat your grill or pan well to get good sear marks and lock in juices.
- Grill chicken about 5-7 minutes per side on medium-high heat, turning once. Use a meat thermometer if possible to check for 165°F internal temperature.
- Let the chicken rest after grilling to keep it juicy and easier to shred.
- Shred by pulling apart with two forks—this helps the buffalo sauce cling to every piece.
- Toss shredded chicken with buffalo sauce gradually until coated but not soggy.
This method ensures your chicken stays moist and full of flavor packed in every bite of the sandwich.
Equipment You’ll Need
- Grill or grill pan – I recommend using a grill for that smoky flavor and nice grill marks, but a grill pan works well indoors too.
- Kitchen tongs – perfect for flipping the chicken safely on the grill.
- Two forks – for shredding the cooked chicken into bite-sized pieces easily.
- Mixing bowls – one large for the slaw ingredients and a small one for dressing.
- Meat thermometer – to check when the chicken reaches a safe internal temperature of 165°F.
- Toaster or grill for buns – to add that extra golden crisp to your sandwich rolls.
- Knife and cutting board – to chop the celery, onion, and prepare other ingredients.
Flavor Variations & Add-Ins
- Swap buffalo sauce with BBQ sauce for a smoky, sweet flavor instead of spicy.
- Add sliced pickles or jalapeños on top for extra crunch and heat.
- Mix shredded chicken with blue cheese crumbles before serving for a creamy, tangy punch.
- Use seasonings like smoked paprika or garlic powder to flavor the chicken before grilling.
Grilled Buffalo Chicken Sandwiches with Grinder Slaw
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 cup buffalo sauce (store-bought or homemade)
- 4 sandwich rolls or buns, split and toasted
- 1 cup shredded cabbage (green and/or purple)
- ¼ cup shredded carrot
- ¼ cup finely chopped celery
- ¼ cup finely chopped red onion
- ⅓ cup mayonnaise
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- ¼ teaspoon celery seed (optional)
- Salt and freshly ground black pepper, to taste
- ¼ cup crumbled blue cheese (optional, for topping or in slaw)
How Much Time Will You Need?
This sandwich recipe takes about 25 minutes total — 10 minutes to prep the slaw and chicken, 14 minutes to grill the chicken, and a few minutes to assemble and toast the rolls. It’s a quick and tasty meal perfect for lunch or dinner!
Step-by-Step Instructions:
1. Make the Grinder Slaw:
In a big bowl, mix the shredded cabbage, carrot, celery, and red onion. In a small bowl, whisk together the mayonnaise, white vinegar, sugar, celery seed (if you’re using it), salt, and pepper. Pour this dressing over the veggies and toss everything so it’s well coated. Pop the slaw in the fridge while you cook the chicken — this helps the flavors come together nicely.
2. Grill the Chicken:
Pat the chicken breasts dry and season them with salt and pepper. Heat the oil in a grill pan or on an outdoor grill over medium-high heat. Grill each chicken breast for about 5 to 7 minutes on each side until cooked through (inside temperature should be 165°F or 75°C). Take the chicken off the heat and let it rest for a few minutes so it stays juicy.
3. Shred and Sauce the Chicken:
Use two forks to shred the grilled chicken into bite-sized pieces. Toss the shredded chicken with buffalo sauce in a bowl until it’s all nicely coated with that tangy, spicy flavor.
4. Toast the Sandwich Rolls:
Lightly toast your sandwich rolls or buns on the grill or in a toaster until they’re golden brown and a bit crispy. This gives your sandwich a great texture and prevents sogginess.
5. Put Together Your Sandwiches:
Build your sandwich by piling a good amount of the spicy buffalo chicken on the bottom half of each toasted roll. Add a big scoop of your tangy grinder slaw on top. If you like, sprinkle on some crumbled blue cheese for extra flavor. Finally, place the top half of the roll on and press it down gently.
6. Serve and Enjoy:
Your sandwiches are ready to eat! Serve them immediately while they’re warm and enjoy the spicy, creamy, crunchy goodness. You can add extra blue cheese or ranch dressing on the side if you like dipping your sandwiches.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken breasts in the refrigerator overnight before grilling to ensure even cooking and safe internal temperature.
How Can I Make the Sandwich Less Spicy?
Reduce the amount of buffalo sauce or mix it with some melted butter or ranch dressing to mellow the heat. You can also skip the blue cheese if you find it adds too much tang.
Can I Prepare the Slaw Ahead of Time?
Absolutely! The grinder slaw tastes even better when it sits for a few hours. Just cover and refrigerate it after mixing so the flavors have time to meld.
What’s the Best Way to Store Leftovers?
Store leftover shredded buffalo chicken and slaw separately in airtight containers in the fridge for up to 3 days. Reheat chicken gently and assemble sandwiches fresh to keep the rolls from getting soggy.
