Topped with an amazing gorgonzola slaw, these grilled buffalo chicken sandwiches are delicious and hit all those Buffalo notes!!! These sandwiches are packed with bold flavors, and are healthier and easier than their fried counterpart. How about making these into sliders for game day!
Grilled Buffalo Chicken Sandwiches
Serves 4
4 to 6 thin sliced chicken breasts
1 teaspoon smoked paprika
1 teaspoon garlic powder
salt and pepper
½ cup hot sauce, frank’s red hot
3 tablespoons unsalted butter
brioche buns
ranch or blue cheese dressing, for serving
Slaw
2 to 3 chopped /shredded green or savoy cabbage, or a bag of coleslaw mix
1 large carrot, peeled into ribbons
4 ounces crumbled gorgonzola cheese, more to taste
3 tablespoons plain greek yogurt
2 tablespoons freshly squeezed lime juice
1 tablespoon olive oil
salt and pepper
Preheat your grill to the highest setting.
For the chicken, I like to use thin sliced breasts because I think they are easier to eat and grill.
Season the chicken breasts all over with a pinch of salt, pepper and the smoked paprika and garlic powder.
Heat a small saucepan over medium heat and place the hot sauce and butter in it. Cook just until the butter melts, stirring often.
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.
When the chicken is done, remove it from the grill and brush it with more of the buffalo sauce.
To serve, if desired you can add a little bit of blue cheese dressing or ranch on the bottom of the bun. Top with the chicken breast, then top with the slaw.
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 it 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. Adapted from: How Sweet Eats
