Spicy Buffalo Sandwich

Level: Beginner
Yield: 4-5 Serving(s)
Prep Time: up to 4 Hours
Cook Time: 30-45 Minutes
Total Time: 4 hrs and 45 Minutes

Kick-off your Big Game party with this simple, and easy recipe that's sure to win all your guests over. This sandwich takes the cake when it comes to flavor!


1 Package of boneless, skinless chicken thighs or breast (if you use breast make sure they aren’t too thick to use for a sandwich)
8-10 Slices of Texas Toast
Dry Rub or Seasoning of your choice (Used Mississippi Grind by Swine Life BBQ)

Marinade Recipe
20oz of Pepsi
1 cup of Killer Hogs Hot Sauce
1 Lemon (Sliced)
1 Lime (Sliced)

Slaw Dressing Ingredients
1 cup mayo
1/2 cup Milk
1 packet of Hidden Valley Ranch Mix
All-purpose seasoning
1/2 cup of goat cheese

For the sauce
1 Bottle of your favorite hot sauce (Used Killer Hogs Hot Sauce)
½ Stick of salted or unsalted butter

Royal Oak Hardwood Lump Charcoal
Royal Oak All Natural Tumbleweeds


1. Trim the thighs. Removed anything that is hanging off or isn’t appetizing.
2. Use a rolling pin wrapped in plastic to beat the thighs flat. This helps tenderize the meat as well as getting a uniform thickness all the way across the thigh. You can use a meat mallet or anything that will help you get an even thickness across the thigh.
3. Prepare marinade in a large mixing bowl to mix the marinade up and soak the thighs.
4. Let the chicken soak for about 2 hours but you can go longer with no issues. Mark Williams of Swine Life has allowed the chicken to soak overnight and it was awesome!!
5. Combine ingredients to make the dressing for the slaw.
6. Mix ingredients well. Once they are mixed incorporate the dressing in your slaw mix. For the mixture 3/4 of the dressing is used to one bag of slaw. You may need to use more or less depending on your slaw mix and how wet you like your slaw.
7. Use a full chimney of Royal Oak Lump Charcoal. Once coals are ashed over and white on top dumped in the grill.
8. Take the chicken out of the marinade and season chicken
9. Set up the grill for two-zone cooking.
10. Place the thighs right over the coals. Flip as needed.
11. Mix the melted butter and hot sauce
12. Once the thighs have a good color and crust we get them moved to the indirect side. Once the chicken has reached an internal temperature of 165-170 start applying the sauce. The finishing temperature should be around 185-190.
13. Add the Texas Toast to the grill to get it toasted. Keep toast on foil to prevent burning the toast and to get even color on the toast.
14. Assemble the sandwich with two chicken thighs, place slaw and top with goat cheese, drizzle hot sauce and place bread on top.

Courtesy of: Mark Williams of Swine Life BBQ

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