Grilled Buffalo Chicken Sandwich Recipes

GRILLED BUFFALO CHICKEN SANDWICHES

Steps:

• Slice or pound the chicken into thinner cutlets. Spray with cooking spray and season with chili powder, paprika, salt, and pepper.
• Heat a grill, grill pan, or skillet over medium high heat. Spray with cooking spray if needed. Cook the chicken for 3-4 minutes per side or until cooked through.
• Meanwhile mix together the yogurt and blue cheese to create a sauce for the burgers. Season with salt and pepper.
• Melt the butter and stir it into the buffalo sauce. Toss the cooked chicken breasts in this mixture.
• Assemble the sandwiches and add lettuce, tomatoes, onions, and any other toppings you like.

GRILLED BUFFALO CHICKEN SANDWICHES

Steps:

• In resealable plastic bag, combine hot sauce, olive oil, Worcestershire sauce, cayenne pepper and garlic powder. Add chicken, toss to coat and let marinate in refrigerator 1 hour or up to overnight.
• In medium bowl, combine blue cheese, sour cream, mayonnaise, vinegar, salt and pepper. Mix well, smashing some blue cheese to make flavorful sauce. Fold in celery, red onion and parsley. Set aside for 30 minutes to allow flavors to develop. This can be made a day in advance.
• Heat lightly greased grill or grill pan to medium-high heat. Remove chicken from marinade, letting excess drip away. Grill 3 to 5 minutes on each side for breasts. Chicken is done when it feels firm to touch and meat thermometer inserted in center reaches 170°F. Remove chicken from grill and let rest 2 to 3 minutes before serving.
• To serve, place chicken on a roll. Top with blue cheese celery slaw and enjoy!

GRILLED BUFFALO CHICKEN SANDWICHES

Steps:

• 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 on a sandwich. I usually buy chicken breasts and slice them in half lengthwise.
• 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 can also do this in the microwave!
• 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 (or 2, if you're my husband), then top with the slaw. You can add an extra sprinkle of gorgonzola too! Eat immediately. Yum.

GRILLED BUFFALO CHICKEN SANDWICHES

Steps:

• Preheat grill to medium heat. Make sure grill is clean and grates are well oiled.
• Combine the ingredients for the sauce in a small bowl and set aside. Place you chicken breasts on a cutting board and with a meat mallet pound out each breast to flatten slightly. Brush each breast liberally with the reserved sauce. Sprinkle lightly with salt and pepper. Place on preheated grill and cover. Grill for about 6 minutes on each side or until center is no longer pink or you have an internal temperature of 170 degrees F.
• During the last 2-4 minutes of cooking place the hamburger buns cut side down on the grill and cook until lightly golden.
• ASSEMBLY: Place a chicken breast on the bottom bun and top with lettuce, creamy coleslaw, onion, tomato and 1 tablespoon blue cheese dressing. Cover with top 1/2 of bun. Repeat for remaining chicken breasts.

BUFFALO CHICKEN SANDWICHES

Steps:

• Place the chicken in a shallow bowl. Cover with the buttermilk, turning to coat. Combine the ranch dressing and blue cheese in a small bowl and refrigerate. On a large plate, stir together the flour and 1/2 teaspoon each salt and pepper. Pour the Buffalo sauce into a shallow bowl. Line a large plate with a few layers of paper towels.
• Add enough vegetable oil to a large skillet to come halfway up the sides. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Working in batches, remove the chicken from the buttermilk, letting the excess drip off, then coat in the flour mixture and shake off any excess. Carefully add the chicken to the hot oil and fry until dark golden brown and cooked through, 4 to 5 minutes per side. Transfer the chicken to the paper towel-lined plate to drain.
• As soon as the chicken is cool enough to handle, dip in the Buffalo sauce, coating it entirely. Place each chicken cutlet on a bun bottom and top with coleslaw and cucumber. Spread the bun tops with the blue cheese mixture and close the sandwiches. Serve with potato chips.

GRILLED BUFFALO CHICKEN SANDWICHES

Steps:

• Heat gas or charcoal grill. In small bowl, mix blue cheese, sour cream, celery seed and Worcestershire sauce; set aside.
• To flatten each chicken breast, place boned side up between 2 pieces of plastic wrap or waxed paper. Working from center, pound chicken with flat side of meat mallet or rolling pin until flattened slightly.
• When grill is heated, brush each chicken breast with 1 tablespoon wing sauce. Place chicken on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 10 to 12 minutes, turning once, until thermometer inserted in center of chicken reads 170°F.
• During last 2 minutes of cooking, place kaiser rolls, cut side down, on grill; cook 1 to 2 minutes or until golden brown.
• Place grilled chicken on bottom halves of rolls. Top with blue cheese mixture. Cover with top halves of rolls. If desired, serve with additional Buffalo wing sauce.

HOT BUFFALO CHICKEN SANDWICHES

Steps:

• Heat a large nonstick skillet over medium high heat. Season chicken with salt, pepper, paprika and chili powder. Drizzle breast with a little extra virgin olive oil to coat. Pan grill chicken breasts 5 minutes on each side.
• Heat a metal or oven safe glass bowl over low heat and melt butter in the bowl. Add hot sauce to the butter and combine. When the chicken breasts are done, remove from pan and add to the bowl and coat evenly with hot sauce mixture.
• Place chicken breasts on bun bottoms and top with crisp lettuce. Combine sour cream, scallions and blue cheese and slather bun tops with blue cheese sour cream. Affix bun tops on sandwiches and serve with remaining sauce for dipping your veggies. Arrange Buffalo Chicken Sandwiches on dinner plates with red onion, celery and carrot sticks.

GRILLED BUFFALO CHICKEN SANDWICH

Steps:

• Preheat grill to medium-high heat. Mix mayo and onions; cover. Refrigerate until ready to serve. Brush chicken with oil.
• Grill chicken 4 min. on each side. Brush lightly with barbecue sauce. Continue grilling 2 min. or until chicken is cooked through (170°F), turning and brushing occasionally with the remaining barbecue sauce.
• Spread top halves of rolls with the mayo mixture. Place lettuce and tomato slices on bottom halves of rolls; cover with the chicken and tops of rolls.

GRILLED BUFFALO CHICKEN SALAD SANDWICHES OR PITAS

Steps:

• Combine the chicken, mayonnaise, BBQ sauce; mixing well. Add blue cheese crumbles and stir gently.
• Place mixture in pita pockets or on sandwich buns and top with lettuce.

HOT BUFFALO CHICKEN, BACON, AND CHEESE SANDWICH

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until evenly browned. Drain the bacon slices on a paper towel-lined plate.
• Combine the mayonnaise, sour cream, and hot sauce in a small bowl. Spread both halves of the bread with the mayonnaise mixture. Place chicken on bottom half of bread; layer bacon and cheese on top of chicken. Fold the top half of the bread over the bottom, and wrap with foil.
• Bake for 20 to 25 minutes. Add a layer of red pepper slices on top of the bacon and cheese, if desired. Cut into slices, and serve.

BUFFALO CHICKEN GRILLED CHEESE

Steps:

• Remove the skin and bones from the chicken and shred into a large bowl. Toss together with the buffalo sauce and scallions.
• To assemble the sandwiches, lay out 4 bread slices in a single layer. Brush the bread with 3 tablespoons of the softened butter, then turn the bread over. Top each bread slice with 1/4 cup shredded cheddar cheese, 1/4 cup shredded Monterey Jack cheese, buffalo chicken, sliced celery, carrots, and a tablespoon of blue cheese. Top each with a slice of bread and brush with remaining butter.
• Heat a skillet or griddle over moderate heat. Working in batches, cook sandwiches until bread is golden and crisp and cheese has melted, about 3 minutes per side. Transfer to a cutting board and cook the remaining sandwiches. Cut each in half and serve with blue cheese dressing for dipping.

BUFFALO CHICKEN SANDWICHES WITH BACON

Steps:

• In a small saucepan over medium heat, bring the first 5 ingredients to a boil; boil, uncovered, for 1 minute. Cool for 10 minutes; set aside 1/2 cup for basting. , Flatten chicken to 1/2-in. thickness. Pour remaining marinade into a large shallow container; add chicken and turn to coat. Cover; refrigerate for at least 2 hours. , Drain and discard marinade from chicken. Grill chicken, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade. , In a small bowl, combine the blue cheese, buttermilk, mayonnaise, Parmesan cheese, chives, lemon juice, vinegar, garlic and pepper. Spread over roll bottoms; top with the chicken, bacon, cheese, lettuce, tomato and onion. Replace roll tops.

GRILLED BUFFALO CHICKEN SLIDERS

Steps:

• Cut each chicken breast in half; place into large resealable plastic food bag. Flatten each to about 1/2-inch thickness with meat mallet.
• Pour desired amount of buffalo wing sauce into bag; seal bag. Gently shake to coat chicken; refrigerate at least 30 minutes.
• Heat gas grill on medium or charcoal grill until coals are ash white.
• Remove chicken from hot sauce; discard sauce.
• Place chicken onto grill. Grill, turning once, 10-12 minutes or until internal temperature reaches at least 165 degrees F and chicken is no longer pink in center. Brush with additional buffalo wing sauce while cooking, if desired. Top each chicken piece with 2 quarters cheese during last minute of cooking.
• Place buns, cut-side down, onto grill. Cook 1-2 minutes or until toasted.
• Spread dressing onto cut-sides of toasted buns. Place celery sticks and chicken onto bottom half of buns; cover with top half of buns.