One of my favourite things in all the world is buffalo wing sauce ... in a dip, as a dip, on chicken of any kind and sometimes even on my burger!! So today, in the spirit of trying to use what I have on-hand and not heat up the house with the oven, I made these oh so yummy grilled buffalo chicken sandwiches. They were a huge hit with Matt and Morgan - plates were licked right clean!! There was even a request to add this meal to our summer menu rotation - um, YES!
Grilled Buffalo Chicken Sandwiches
- 4 boneless, skinless chicken breasts
- chili powder
- paprika
- salt
- pepper
- Frank's Red Hot Buffalo Wing Sauce (no substitutions!!)
- 2 tbsp. Hidden Valley Ranch Dips Powder
- 1/2 cup light sour cream
- 4 kaiser or soft sandwich rolls, cut
- butter
- Romaine
- Dill pickles (I love the Vlasic hamburger pickles ... they taste just like the ones fast food chains use - no garlic, all dill .... mmmmmm!!!)
Toss raw chicken in a very thin coat of Frank's Sauce. Season both sides with chili powder, paprika, salt and pepper. Marinate for at least 5 hours ... all day is even better.
Mix together Dips powder and sour cream. It will be thicker than normal ranch, but perfect consistency for a sandwich.
Spread a light layer of butter on the inside of your rolls.
Preheat one side of your BBQ. Grill chicken, turning frequently and baste in more Frank's Sauce until cooked through (around 20-25 minutes is what it took me). I find that heating only one side of the grill helps me to control the temperature a little better, and my chicken stays juicy.
During the last few minutes of grilling, place rolls, butter side down, onto the top rack of the BBQ.
Now ... build your sandwich to suit. Maybe even add a little more Frank's sauce? Why not!
TGIF ...
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