Grilled Buffalo Chicken Sandwich
Juicy grilled chicken breasts coated in a buttery, tangy buffalo sauce, piled onto a toasted brioche bun with crisp lettuce, ripe tomato, and creamy blue cheese dressing. This sandwich delivers iconic buffalo flavor with a smoky char that makes it truly irresistible.
Equipment
- Outdoor gas or charcoal grill - or indoor grill pan
- Meat mallet - or rolling pin
- Plastic wrap - or zip-top bag for pounding chicken
- Small saucepan - or microwave-safe bowl
- Instant-read meat thermometer - critical for food safety
- Silicone basting brush - for applying buffalo sauce
- Tongs - for flipping chicken on grill
- Cutting board
- Sharp knife
- Small mixing bowls - for dry rub and sauce
Ingredients
- 4 boneless, skinless chicken breasts - about 6 oz / 170 g each
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Frank's RedHot sauce - 120 ml, or your preferred hot sauce
- 3 tablespoons unsalted butter - 45 g
For Serving
- 4 brioche buns - or kaiser rolls
- 4 leaves romaine or iceberg lettuce
- 1 large tomato - sliced into 8 rounds
- 1/2 cup blue cheese dressing - 120 ml, store-bought or homemade
- 1/4 cup blue cheese crumbles - 30 g, optional for topping
- sliced red onion - optional
- pickle slices - optional
- 1 tablespoon olive oil - 15 ml, or neutral oil for greasing grill grates
Instructions
- Place each chicken breast in a zip-top bag or between plastic wrap and pound to an even 1/2-inch (1.25 cm) thickness. Pat dry with paper towels.
- Combine garlic powder, smoked paprika, onion powder, salt, and pepper in a small bowl. Drizzle chicken with olive oil and coat both sides generously with the dry rub. Let rest at room temperature for 10-15 minutes.
- Melt butter in a small saucepan or microwave, then stir in Frank's RedHot sauce until fully combined. Set aside near the grill.
- Preheat grill to medium-high heat (400-450°F / 200-230°C). Oil the grates with a paper towel dipped in oil. Allow grill to preheat for at least 10 minutes with the lid closed.
- Place chicken on the hot grill, close lid, and cook for 4-5 minutes without moving. Flip and cook for another 3-4 minutes until internal temperature reaches 155°F (68°C).
- Brush the top side of each breast generously with buffalo sauce. Cook for 1 minute, flip, brush the second side, and cook for 1 more minute until internal temperature reaches 165°F (74°C). Remove and rest for 3-5 minutes.
- Place brioche buns cut-side down on the grill and toast for 1-2 minutes until golden and crisp.
- Spread blue cheese dressing on the bottom bun. Top with a buffalo chicken breast, extra sauce if desired, blue cheese crumbles, lettuce, tomato, and optional red onion or pickles. Add dressing to the top bun and press together. Serve immediately.
Notes
- Pound to even thickness: This is the single most important step for even cooking. Uneven chicken leads to dry edges and undercooked centers.
- Apply sauce at the end: Hot sauce contains vinegar and sugar that can burn quickly. Add the buffalo glaze in the last 2-3 minutes of grilling for a sticky, caramelized finish without bitterness.
- Use a thermometer: Color is not a reliable indicator of doneness. Cook until the thickest part reaches 165°F (74°C).
- Don't skip resting: Let the chicken rest for 3-5 minutes after grilling to allow juices to redistribute throughout the meat.
- Toast your buns: This creates a barrier that prevents sogginess and adds wonderful texture to the sandwich.
- Make extra sauce: Double the buffalo sauce recipe to have extra for dipping, drizzling, or serving on the side.
- Storage: Store grilled chicken in an airtight container in the refrigerator for up to 4 days. Keep toppings and chicken separate until ready to eat.
- Reheating: Reheat on the grill (2-3 minutes per side), in a 350°F oven (10-12 minutes covered with foil), or in a skillet (2-3 minutes per side). Brush with fresh sauce after reheating.
- Freezing: Freeze grilled chicken breasts in a single layer on a baking sheet, then transfer to a zip-top bag. Store for up to 3 months.
- Temperature control: Keep the grill lid closed as much as possible. Every time you open it, you release heat and extend cooking time.