Hot off the Grill: Grilled Buffalo Chicken Sandwiches

Chef Natalie Schwab, the culinary demonstrator for Johnson & Wales University, shows us how to make Grilled Buffalo Chicken Sandwiches.

Fresh ingredients are provided by King Soopers.

Grilled Buffalo Chicken Sandwiches


  • 3/4 cup hot sauce (such as Frank’s® Red Hot)
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon onion powder
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1/4 teaspoon salt
  • Yogurt bleu cheese recipe (below)
  • 1/2 cup bleu cheese crumbles
  • 4 slices ripe tomato
  • 4 leave butter lettuce
  • 4 rolls


  1. Combine hot sauce, Worcestershire sauce, and onion powder in a bowl. Reserve 1/4 cup hot sauce mixture; pour remaining hot sauce mixture in a zip-top plastic bag.
  2. Add chicken breast halves to bag; seal. Marinate at room temperature 20 minutes.
  3. Heat grill to medium-high heat.
  4. Spray grill with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with salt. Grill chicken until done.
  5. Brush reserved marinade over chicken.
  6. Build sandwiches, serve and enjoy*!


*As a healthier alternative, this sandwich can also be turned into a salad.

Yogurt Blue Cheese Dressing


  • ½ Cup plain, nonfat Greek yogurt
  • ¼ cup light mayonnaise
  • ¼ cup buttermilk, or low fat milk
  • ½ tsp Worcestershire sauce
  • ½ cup blue cheese crumbles
  • Salt & pepper to taste


  1. In a medium bowl, whisk together the yogurt, mayonnaise, buttermilk (or milk), and Worcestershire.
  2. Fold the blue cheese crumbles into the yogurt mixture, and season with salt & pepper to tastes.
  3. If the mixture is too thick, add a small amount of buttermilk, or milk until desired consistency is reached, for a sandwich, thicker is better, however for a salad I prefer to thin it out a bit more.