Description
Savor the bold flavors of these Grilled Buffalo Chicken Sandwiches, featuring juicy chicken breasts grilled to perfection and smothered in tangy buffalo sauce. Topped with a unique gorgonzola slaw, these sandwiches offer a perfect balance of heat, creaminess, and crunch, making them an ideal choice for summer barbecues or game day gatherings.
Ingredients
Units
Scale
For the chicken:
- 4 to 6 thin sliced chicken breasts (3 breasts sliced in half)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper
- 1/2 cup hot sauce (like Frank’s RedHot or Frank’s Buffalo Wing)
- 3 tablespoons unsalted butter
- Brioche buns, for serving
- Ranch or blue cheese dressing, for serving
For the 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 desired
- 3 tablespoons plain Greek yogurt
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon olive oil, or avocado oil or another oil of choice
- Salt and pepper
Instructions
- Preheat the grill: Set your grill to the highest setting, aiming for a temperature between 400 and 450 degrees Fahrenheit.
- Prepare the chicken: Season the thin-sliced chicken breasts with salt, pepper, smoked paprika, and garlic powder. In a small saucepan over medium heat, melt the butter with the hot sauce, stirring often. Alternatively, you can do this in the microwave.
- Grill the chicken: Place the seasoned chicken on the preheated 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. Repeat this process 1-2 more times until the internal temperature reaches 165 degrees F. Remove from the grill and brush with more buffalo sauce.
- Make the gorgonzola slaw: In a large bowl, combine the shredded cabbage and carrots. In a smaller bowl, whisk together the gorgonzola cheese, Greek yogurt, lime juice, and olive oil. Pour this mixture over the cabbage and toss thoroughly. Season with salt and pepper to taste.
- Assemble the sandwiches: If desired, lightly toast the brioche buns on the grill for 1-2 minutes. Spread a little blue cheese or ranch dressing on the bottom bun, add the grilled buffalo chicken, top with the gorgonzola slaw, and sprinkle extra gorgonzola if desired. Serve immediately.
Notes
- For a milder flavor, you can adjust the amount of hot sauce used in the buffalo sauce.
- The gorgonzola slaw can be made ahead of time and refrigerated for up to 24 hours for enhanced flavor.
- To make this recipe gluten-free, use gluten-free buns or serve the chicken and slaw over a bed of lettuce.
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 5g
- Sodium: 980
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120 mg
