BBQ Chicken Sliders

Speckled plate with sliders on it, bbq sauce on a spoon to the side.

5 from 5 votes

These BBQ Chicken Sliders have juicy, saucy chicken, tangy pickles and crunchy cabbage wedged between delicious sliders. Ready in 30 minutes.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer

Cuisine: American

Servings:

Author: Bailey Rhatigan

Equipment

9x9 baking dish
mixing bowl

Ingredients

12 hawaiian sliders *see notes
3 cups shredded chicken, cooked *see notes
⅓-1 cup barbecue sauce start with 1/3 C use more as needed
1½ cup purple cabbage, chopped
¼ cup spicy pickles, chopped *see notes
1 Tbsp butter, melted
1 Tbsp Parmesan, grated *for garnish on rolls
1 Tbsp fresh cilantro, finely chopped *for garnish

Instructions

Preheat the oven to 350º. Meanwhile, add the shredded chicken to a medium sized mixing bowl. Add in bbq sauce and mix well to ensure chicken is covered.
Cut the rolls in half so that you have one sheet of bottom rolls and one sheet of top rolls. *I find it's easiest to cut this way if you take the rolls out of the package and let them sit on the counter to "dry" out for a few minutes. It makes it much easier to slice!
Place the bottom of the rolls in a 9x9 or similar sized baking dish. *option to drizzle a little mayo/kewpie mayonnaise over the buns for a creamier flavor. Add chopped cabbage to the bottom of the rolls, pile on the saucy chicken in an even layer.
Add the chopped pickles and any additional toppings (like pickled onions, cilantro and more). Place the top of the rolls over the built sliders.
Brush the rolls with melted butter and sprinkle with Parmesan. Cover the rolls tightly with foil, place in the oven and bake for 20-25 minutes or until the top of the sliders get a little crispy and browned.
Pull the sliders out, let them cool for a few minutes. Use a sharp knife to gently cut them up and enjoy! Garnish with a little chopped cilantro for color and serve!

Notes

*use any sliders of choice!

*shredded beef or pork will also work well.

*please use any pickles you prefer, I like the sweet/spicy pickles with this recipe.

Store leftovers in an airtight container in the fridge for up to 4 days.

Tip: Add Mayonnaise To The Rolls. This adds a great creamy flavor and texture I love! But this is totally optional.

Optional: Pickled Onions:

1 medium red onion, very thinly sliced
½ cup water
¼ cup distilled white vinegar
¼ cup apple cider
1 ½ tablespoons maple syrup ½ teaspoons salt

Pack the onions in a jar that has a lid. Simmer all other ingredients together for about 5 minutes, let it cool for 3 minutes, pour over the onions in the jar, seal the jar and let the onions sit for an hour or up to 24 hour.

Nutrition