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–+ servings
a stack of bbq chicken sliders on hawaiian rolls with coleslaw.
5 from 23 votes

BBQ Chicken Sliders

Mini BBQ Chicken Sliders are tasty little baked sandwiches, filled with shredded barbecue chicken and cool, fresh cabbage slaw.
Author Diana
Servings 12 sliders
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Equipment

Ingredients

  • 1 pound chicken breasts skinless and boneless
  • 2 tablespoons olive oil divided
  • ½ sweet onion sliced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon chili powder
  • 1 cup Sweet Baby Ray’s Original BBQ sauce
  • 12 Hawaiian sweet rolls
  • 2 tablespoons melted butter
  • 2 teaspoons light brown sugar
  • ½ teaspoon italian seasoning

For Slaw:

  • 2 ½ cups coleslaw mix or shredded cabbage
  • handful fresh cilantro chopped
  • 3 tablespoons mayonnaise
  • 1 tablespoon fresh lime juice
  • Salt and pepper

Instructions

  • Spray or lightly butter a 7x11” or 9x13” rimmed baking sheet with softened butter, and preheat the oven to 350°F/180°C.
  • Season the chicken with salt, black pepper, and chili powder.
  • In a skillet, heat 1 tablespoon olive oil and sear the seasoned chicken on both sides, then transfer it into the oven to bake for 15 minutes or until the thickest part of the chicken reaches 165°F/74°C. Remove from the oven (don’t switch it off), and let the chicken rest for 5 minutes then shred it with two forks. Place the shredded chicken in a bowl and set aside.
  • In the same skillet, heat the remaining olive oil and saute the onions until translucent, about 3 minutes. Then transfer it into the bowl with the shredded chicken.
  • Add the BBQ sauce to the bowl and mix until the chicken is evenly coated in sauce.
  • Slice the rolls in half lengthwise leaving them intact, and place the bottom half in the prepared pan.
  • Spread the BBQ chicken mixture on the bottom rolls evenly and then cover with the top buns.
  • In a small bowl, combine the melted butter, light brown sugar, and Italian seasoning. Then brush the buns with the melted butter mixture.
  • Bake in the oven uncovered for 10-15 minutes or until the tops are golden brown.
  • As it bakes, prepare the slaw. In a medium bowl, combine the coleslaw mix with chopped cilantro, mayo, lime juice, and salt and pepper to taste.
  • When the sliders have finished baking, lift the top rolls off and spread the slaw over the chicken then cover with the top rolls. Serve with potato chips or fries on the side.

Notes

  • Any shredded chicken will work. You can make shredded chicken by boiling the chicken breasts rather than using this method. The sandwiches are also delicious with rotisserie chicken!
  • Try this recipe with pulled pork!
  • If you can't find sweet Hawaiian rolls, look for packaged soft dinner rolls instead. 
  • Feel free to add cheese to the sandwiches before you bake them. Cheddar jack or shredded Mexican blend cheese will melt beautifully. 
  • Use a serrated knife. The rolls are quite soft, and a regular knife may crush them. 
  •  To make the rolls super simple to slice, place the whole package in the freezer for about 15 minutes before you cut them.
  • To Store: These sliders are best when you eat them shortly after making them. If you think there will be leftovers, wait to add the slaw. Store in the fridge for up to 2 days. When you’re ready to eat them, reheat the sandwiches, and add fresh coleslaw.

Nutrition

Serving: 1slider | Calories: 246kcal | Carbohydrates: 27g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 512mg | Potassium: 242mg | Fiber: 1g | Sugar: 14g | Vitamin A: 154IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 0.5mg
Find it online: https://littlesunnykitchen.com/bbq-chicken-sliders/