Grilled Buffalo Chicken Sliders – Grillsanity

Can you feel it in the air? Can you feel it in the water? That’s right – March Madness, bracketology, and the Road to the Final Four have arrived. Three weeks of intense action, 68 teams, heartbreaking drama, and, most importantly, three game-laden weekends to display your skill-at-the-grill. This is Grillsanity, a series of fantastic recipes to enjoy the games and your grill, beginning with Grilled Buffalo Chicken Sliders. This is a fun alternative to spicy wings with all the heat and flavor, but a little less mess, and topped with a refreshing slaw for balance.

Begin with boneless and skinless chicken thighs, marinated in melted butter and hot sauce for several hours. The level of heat can be varied by the length of the marinating, not to exceed 12 hours. Grill the chicken on medium-high heat for four minutes per side, remove, and cover with foil. The slaw is a fresh combination of grated carrots, sliced celery, sour cream, blue cheese, hot sauce, and scallions, heaped on top of the grilled chicken. Serve on slider buns, toasted on the grill for a crunchy texture. So fire up the grill, grab your favorite jersey and war paint, and get ready for Grillsanity!

Serves 3-4

Grilled Buffalo Chicken Sliders Ingredients

For the chicken:

  • 3/4 cup Frank’s RedHot sauce
  • 2 tablespoons unsalted butter (1/4 stick), melted and cooled slightly
  • 4 boneless, skinless chicken thighs (about 1 pound), cut in half crosswise

For the slaw and serving:

  • 4 ounces carrots (about 2 medium carrots)
  • 4 ounces celery stalks (about 2 medium celery stalks)
  • 1/4 cup sour cream
  • 3 tablespoons crumbled blue cheese (about 1 ounce)
  • 1 tablespoon Frank’s RedHot sauce
  • 1 medium scallion, thinly sliced (white and light green parts only)
  • 8 slider buns, split

Grilled Buffalo Chicken Sliders Directions

For the chicken:

  1. Place the hot sauce and butter in a medium resealable plastic bag and stir to combine. Add the chicken and seal the bag, pressing out any excess air. Turn the bag to coat the chicken evenly. Let marinate in the refrigerator, turning occasionally, for at least 2 hours or up to 12 hours.

For the slaw and serving:

  1. Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). Meanwhile, make the slaw.
  2. Peel the carrots and grate them on the large holes of a box grater; transfer to a large bowl. Halve the celery stalks lengthwise, very thinly slice them crosswise, and add to the bowl. Add the sour cream, blue cheese, hot sauce, and scallion and stir to combine. Set aside while you grill the chicken.
  3. When the grill is ready, remove the chicken from the marinade, letting any excess drip off, and discard the marinade. Place the chicken on the grill and close the grill. Cook, flipping the chicken after about 4 minutes. Continue cooking until cooked through, about 3 to 4 minutes more. Remove to a clean plate and tent with foil.
  4. Place the buns cut-side down on the grill and toast until grill marks appear on the bottom, about 1 to 2 minutes.
  5. To assemble, place 1 piece of chicken on each bottom bun. Divide the slaw over the chicken, and close with the top buns.

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