Hot Honey Buffalo Grilled Chicken Sandwich

A crushable, saucy sandwich that can be made in under 10 minutes.

2 servings

Time: 10 mins

Ethan ChlebowskiBy Ethan Chlebowski

I had never made this recipe before cooking it live on the Cook Well channel, but it turned out great!

Ethan Chlebowski

Ethan Chlebowski

CREATOR

Ingredients

  • The chicken

    • chicken breasts
      2
    • salt
      a sprinkle
    • cooking oil
      a drizzle
  • Hot honey buffalo sauce

    • hot sauce
      60 g3 parts
    • mayonnaise
      20 g1 part
    • hot honey
      10 g1/2 part
  • Remaining sandwich components

    • sandwich buns
      2
    • pickles
      , thinly sliced
    • lettuce
      , thinly sliced
    • tomatoes
      , thinly sliced

Method

Step 1: Prep the chicken & start searing

Thin out or butterfly the chicken breasts with a knife until they are an even thickness. Generously cover them with an even sprinkle of salt.

  • If you have the time, these ahead of time for up to 24 hours.

Set a griddle or pan over high heat. Once the pan is ripping hot, add a drizzle of oil and place the chicken breast down to .

  • While those develop some color, mix the sauce.

Step 2: Emulsify the sauce

Add the hot sauce, mayo, and hot honey to a jar or container that seals. Close it and shake vigorously until well combined and . Taste and adjust if needed.

Step 3: Finish the chicken

Check back on the chicken breasts. Once one side has developed a nice sear and some color, flip the breast over.

  • Continue until their temperature reaches 155°F/68°C. Thinned-out chicken breasts should take around 5-7 minutes to reach this temp.

Prep or gather any remaining toppings for the sandwich.

Step 4: Assemble & serve

Optionally toast the buns, then start assembling each sandwich: Spread a spoonful of the buffalo sauce on the bottom bun, followed by the pickled, tomatoes, and then a mound of lettuce.

In a separate bowl, coat the chicken breasts with the remaining sauce. Add each coated chicken breast to the assembled sandwiches and close with the top bun. Enjoy.

LET'S COOK!

FAQ

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