BBQ chicken sliders are one of those recipes I find myself coming back to again and again because they’re simple to make, and they’re always a hit. I love how they feel casual and fun but still deliver big, bold flavor, making them perfect for everything from busy weeknights to feeding a crowd. There’s something so satisfying about piling tender, saucy chicken onto soft buns and watching them disappear faster than you can set them down.
Why You Will Love These BBQ Chicken Sliders:
- They’re perfect for meal prepping as you can prepare each element a couple of days in advance and then assemble before serving.
- They’re endlessly customizable with toppings like slaw, cheese, and more!
- Kids and adults both go crazy for them, making them perfect for any occasion.
- Make a double batch for game days or a summer BBQ because these will disappear so fast.
- Easily modify these to meet any dietary restrictions you or your family and friends may have.
Ingredients You Will Need:
- Red Onion: Thinly sliced for quick pickling, it adds a crisp bite and a pop of tangy-sweet flavor for these delicious sliders.
- Apple Cider Vinegar: Provides bright acidity for pickling the onions and balancing the slaw, feel free to sub for white wine vinegar.
- Honey: Balances the vinegar and mustard in both the onions and slaw, with a touch of sweetness.
- Shredded Chicken: A hearty, protein-packed base that soaks up the BBQ sauce beautifully. Use any leftover chicken you might have on hand, rotisserie chicken for a quick short cut or bake chicken breasts in the oven and then shred.
- BBQ sauce: You can use your favorite BBQ sauce (Sweet Baby Ray’s is a great option) or even make your own homemade BBQ sauce.
- King Hawaiian Rolls: Fluffy Hawaiian rolls are my go-to for this because they’re simple, compact, and so delicious but feel free to swap them for any bun of choice.
- Pepper Jack Cheese: Cut into thin slices or buy pre-sliced cheese. You can use a variety of cheeses, too.
- Shredded Cabbage: Buying pre-shredded coleslaw is super convenient. It adds crunch and freshness, balancing the rich chicken and cheese.
- Mayonnaise: Use store-bought mayo or make my quick and easy 4 Minute Mayo.
- Dijon Mustard: Adds a subtle tang to the slaw dressing. You can use spicy Dijon mustard or grainy mustard, too.
- Butter: Melted butter is mixed with the seasonings to give a delicious richness to finish it off.
Kitchen Tools You Will Need:
- Cutting Board
- Sharp Knife and Bread Knife
- Three Small Bowls
- Medium Bowl
- Baking Sheet
- Basting Brush
Think Skinny
Don’t overfill the rolls. It’s tempting, but keeping the layers balanced helps the sliders hold together and not fall apart.
How to Make These BBQ Chicken Sliders:
- Cut the onion in half and then into thin slices. In a small bowl, whisk together the pickling ingredients, then add in the red onion slices. Ensure they are submerged in the liquid. Set aside to rest for at least 30 minutes (the longer, the better).
- Add the shredded chicken and barbecue sauce to a bowl and stir to coat well.
- Place the shredded cabbage in a bowl. In a small bowl, whisk together the dressing ingredients, then pour it over the cabbage and toss until well coated.
- Preheat the oven. Cut the rolls in half horizontally, ensuring the top half and bottom half stay together as two slabs. Place the bottom half on a greased baking sheet.
- Cover the bottom half of the rolls with the cheese and then add the shredded chicken on top, ensuring it’s spread out in an even layer. Place the top half of the buns on the chicken.
- In a bowl, stir together the melted butter, garlic powder, and Italian seasoning, and then very generously brush over the tops of the rolls.
- Cover the buns with aluminum foil and transfer to the oven to bake for 20 minutes. Remove the foil and continue baking until the tops of the buns are golden brown.
- Remove the buns from the oven and transfer to a cutting board. Remove the top layer of the buns and arrange the coleslaw on top of the chicken, and then top with the pickled onions. Add the top half back on top and cut into individual sliders.
Slow and Steady
Don’t rush the pickling of the red onions. Even 30 minutes makes a difference, but making them a day in advance gives you better flavor and saves time.
How to Modify:
- Switch up the protein, and use shredded pork or shredded beef for delicious results.
- A great shortcut if you’re short on time is to use a rotisserie chicken.
- Swap the pepper jack cheese for smoked gouda, cheddar cheese, or mozzarella cheese.
- For spicy lovers, use a spicy BBQ sauce for a delicious kick.
- If you don’t have sweet Hawaiian rolls, brioche buns, or regular dinner rolls will also work.
Dietary Customizations:
- Dairy-Free: Skip the cheese or use dairy-free cheese. Daiya and Follow Your Heart are both great brands.
- Gluten-Free: Use a gluten-free roll for a great gluten-free slider.
Serving Suggestions:
When it comes to sliders, you can’t go wrong with fries. I highly recommend Parmesan and Truffle Fries or Air Fryer Sweet Potato Wedges.
Enjoy these BBQ Chicken Sliders with a delicious side salad or something creamy like a Classic Creamy Coleslaw or a crisp Wedge Salad. And, if you want potatoes or pasta, try Honey Mustard Potato Salad or Pesto Tortellini Pasta Salad.
Common Questions
Yes! You can assemble these bbq chicken sliders (without the butter topping) up to 24 hours in advance. Cover and refrigerate, then brush with butter and bake just before serving.
Yes! Use spicy BBQ sauce, add sliced jalapeños, or stir hot sauce or chili flakes into the chicken.
Yes, simply use gluten-free slider buns or brioche buns and double-check that your BBQ sauce and seasonings are gluten-free.
The leftover chicken and all the components will last up to 3–4 days when stored in an airtight container in the refrigerator. For best results, store the chicken, buns, onions, and slaw separately—this helps prevent the bread from getting soggy and keeps everything tasting fresh for the next time.
If cooking your own chicken, you can roast a whole chicken and then shred it from there. You can roast it in the oven at 425 degrees for about 40 minutes until the internal temperature is 165 degrees. You can also cook in a slow cooker for 6-7 hours on low, or 3-4 hours on high. And if you have an Instant Pot, cook on high pressure for 6 minutes per pound (about 24 minutes for a 4-lb chicken). Once done, allow a 10–15 minute natural release, then carefully release any remaining pressure.
More Party Food You’ll Love:
- Creamy Artichoke Dip
- Spicy Tuna Wonton Cups
- Oven Baked Buffalo Hot Wings
- Pulled Brisket Sliders
- Asian Pork Meatballs
If you make these BBQ Chicken Sliders, let me know in the comments section below. I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!
BBQ Chicken Sliders
Ingredients
Pickled Onions
- 1 medium sized red onion
- ½ cup apple cider vinegar
- 1 tbsp honey
- 2 tbsp water
- ½ tsp salt
BBQ Chicken
- 2 cups shredded chicken
- ¾ cup BBQ sauce of choice
Creamy Coleslaw
- 2 cups shredded cabbage/coleslaw
- 1/3 cup mayonnaise
- 2 tsp dijon mustard
- 2 tsp apple cider vinegar
- 1 tsp honey
Other Ingredients
- 7 oz pepper jack cheese cut into thin slices
- 1 pack king hawaiian rolls
Butter Topping
- 4 tbsp melted butter
- 1/4 tsp garlic powder
- ½ tsp italian seasoning
Instructions
- Cut the onion in half and then cut each half into thin slices.
- In a small bowl whisk together the vinegar, honey, water and salt and then add in the red onion slices. Press down on the onion slices so that they are all submerged in the liquid. Set aside to rest for a minimum of 30 minutes (but the longer the better)
- Add the shredded chicken and bbq sauce to a bowl and stir until the chicken is well coated.
- Place the shredded cabbage in a bowl. In a small bowl whisk together the mayonnaise, mustard, apple cider vinegar and honey. Pour the dressing over the cabbage and toss until well coated.
- Preheat the oven to 375 degrees fahrenheit
- Cut the hawaiian rolls in half horizontally ensuring the top half and bottom half stay together as two slabs. Place the bottom half of the Hawaiian rolls on a greased baking sheet.
- Cover the bottom half of the hawaiian rolls in slices of the pepper jack cheese and then add the bbq shredded chicken on top ensuring its spread out in an even layer. Place the top half of the buns on the bbq chicken.
- In a bowl stir together the melted butter, garlic powder and italian seasoning and then very generously brush the top of the buns with the melted butter.
- Cover the buns with tin foil and transfer to the oven to bake for 20 minutes, then remove the tin foil and allow to bake for an additional 5 minutes until the top of the buns is golden in colour.
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