Grilled Buffalo Chicken Sandwiches With Apple–Blue Cheese Slaw

These grilled Buffalo chicken sandwiches deliver everything you want in a game-day meal: juicy grilled chicken, spicy Buffalo sauce, toasted brioche buns and a cool, crunchy apple–blue cheese slaw.

Grilling the chicken adds smoky flavor without the mess of frying. The sweet apple and tangy slaw balance the heat, making this an easy crowd-pleasing recipe for football parties, weekend cookouts and casual outdoor dinners.

Recipe Information

Preparation time: 25 minutes, plus 30 minutes for marinating
Cooking time: Approximately 12–16 minutes
Total time: About 1 hour
Servings: 6 sandwiches

Ingredients

For the Buffalo Chicken

• 6 small boneless, skinless chicken breasts or chicken cutlets
• 1/2 cup Buffalo-style hot sauce, divided
• 2 tablespoons olive or avocado oil
• 1 tablespoon honey
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the Apple–Blue Cheese Slaw

• 3 cups finely shredded green cabbage
• 1 cup finely shredded red cabbage
• 1 small carrot, shredded
• 1 crisp green apple, cut into thin matchsticks
• 1/2 cup crumbled blue cheese
• 1/3 cup mayonnaise
• 2 tablespoons apple-cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/4 teaspoon celery seed, optional
• Salt and black pepper to taste

For Serving

• 6 brioche or potato buns
• 2 tablespoons softened butter
• Extra Buffalo sauce
• Ranch or blue-cheese dressing, optional
• Pickles or celery sticks, optional

Step 1: Prepare the Chicken

If the chicken breasts are thick or uneven, place them between two sheets of parchment paper and gently pound them to an even thickness of approximately 3/4 inch. Evenly sized pieces cook more consistently and fit the buns better.

In a bowl, combine 1/4 cup Buffalo sauce, the oil, honey, garlic powder, smoked paprika, onion powder, salt and black pepper.

Place the chicken in a resealable bag or shallow container and pour the marinade over it. Turn the chicken until every piece is evenly coated. Refrigerate for at least 30 minutes or up to four hours.

Food-safety note: Discard marinade that has contacted raw chicken. Use clean, separately reserved Buffalo sauce for brushing and serving.

Step 2: Make the Apple–Blue Cheese Slaw

In a large bowl, whisk together the mayonnaise, apple-cider vinegar, honey, Dijon mustard and celery seed.

Add the green cabbage, red cabbage and shredded carrot. Toss until everything is lightly coated. Fold in the apple matchsticks and crumbled blue cheese. Season with salt and black pepper to taste.

Cover and refrigerate the slaw while the chicken cooks. For the crispest texture, add the apple no more than an hour before serving.

Step 3: Prepare the Grill

Preheat the grill to medium-high heat, approximately 400–450°F. Clean the grates thoroughly and lightly oil them to help prevent sticking.

Create two heat zones if possible. Keep one section at medium-high heat for grilling and another section at low heat or turned off. The cooler section gives you somewhere to move the chicken if the sauce causes flare-ups.

Step 4: Grill the Chicken

Remove the chicken from the marinade and allow the excess liquid to drip off before placing it on the grill. Excess oil and sauce can fall onto the burners and create flames.

Place the chicken over medium-high direct heat. Close the lid and grill for approximately 4–6 minutes on the first side. Flip and continue cooking for another 4–6 minutes, depending on thickness.

During the final few minutes, brush the chicken lightly with clean, reserved Buffalo sauce. Adding the finishing sauce near the end reduces the chance of scorching.

Check the thickest part of every piece with an instant-read thermometer. Chicken must reach a safe internal temperature of 165°F.

Transfer the cooked chicken to a clean platter and allow it to rest for approximately five minutes.

How to Control Grill Flare-Ups

• Allow excess marinade to drip from the chicken before grilling.
• Keep the grill grates and grease tray clean.
• Do not continually brush oily sauce onto the chicken.
• Keep the grill lid closed whenever possible.
• Move the chicken to the cooler zone if flames become persistent.
• Never press the chicken against the grates with a spatula.

A brief flame is not unusual, but sustained flames can burn the sauce and leave the exterior bitter before the chicken is fully cooked.

Step 5: Toast the Buns

Spread a thin layer of softened butter on the cut sides of the buns. Place them cut-side down on the grill for approximately 30–60 seconds, watching carefully so they do not burn.

Toasting creates a light barrier that helps prevent the Buffalo sauce and slaw from making the buns soggy.

Step 6: Assemble the Sandwiches

Place one grilled chicken breast on the bottom half of each toasted bun. Add a small drizzle of Buffalo sauce, followed by a generous spoonful of apple–blue cheese slaw.

Add ranch or blue-cheese dressing if desired, then cover with the top bun. Serve immediately with celery sticks, pickles, potato wedges or grilled corn.

Helpful Recipe Tips

• Use chicken cutlets for faster, more even cooking.
• Choose Granny Smith, Pink Lady or Honeycrisp apples for a crisp texture.
• Reduce the heat by mixing Buffalo sauce with melted butter or honey.
• For more heat, add cayenne pepper or sliced jalapeños.
• Keep cooked chicken separate from plates and utensils that held raw chicken.
• Make the dressing and shred the vegetables a day ahead, but add the apple shortly before serving.

Can I Use Chicken Thighs?

Yes. Boneless, skinless chicken thighs remain juicy and work well in this recipe. Cooking time will vary, so use an instant-read thermometer and cook the thickest part to at least 165°F.

Can I Make the Sandwiches Less Spicy?

Use a mild Buffalo sauce and increase the honey slightly. You can also brush the chicken with less sauce and offer additional sauce on the side. The creamy slaw and optional ranch dressing will help soften the heat.

What Can I Substitute for Blue Cheese?

If you do not enjoy blue cheese, substitute crumbled feta, shredded sharp cheddar or extra ranch dressing. The flavor will be different, but the crisp apple slaw will still complement the Buffalo chicken.

Can I Prepare This Recipe Ahead of Time?

The chicken can marinate for up to four hours, and the slaw dressing can be prepared a day ahead. Grill the chicken and toast the buns shortly before serving for the best texture.

A Game-Day Sandwich Worth Grilling

Spicy Buffalo chicken, crisp apple slaw and tangy blue cheese create a sandwich that is bold without being overwhelmingly hot. It is easy to prepare for a small family dinner and simple to multiply when you are feeding a game-day crowd.

Fire up the grill, chill the drinks and serve these sandwiches while the chicken is hot and the slaw is cold and crunchy.