Description
These BBQ Chicken Sliders are delicious mini burgers featuring tender, flavorful shredded chicken thighs coated in smoky BBQ sauce and topped with crunchy coleslaw and tangy dill pickles. Perfect for game day, parties, or a fun family meal, these sliders come together quickly using skillet, grill, or baking methods to suit your cooking preference.
Ingredients
Scale
Chicken and Marinade
- 1.5 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
Sauces and Toppings
- 1 cup your favorite BBQ sauce (plus extra for serving)
- 1/2 cup coleslaw (store-bought or homemade)
- 1/4 cup dill pickle chips
Buns and Finishing Touches
- 12 slider buns
- 2 tbsp butter, melted (for brushing the buns)
Instructions
- Prepare the Chicken: Pat the chicken thighs dry with paper towels. In a medium bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper if using, salt, and pepper. Add the chicken thighs to the bowl and toss well to coat evenly. Cover and refrigerate to marinate for at least 30 minutes, or up to 4 hours for enhanced flavor.
- Cook the Chicken: Choose one cooking method:
– Skillet: Heat a large skillet over medium-high heat. Add the chicken thighs in a single layer, cooking in batches if necessary. Sear for 4-5 minutes on each side until fully cooked, reaching an internal temperature of 165°F (74°C).
– Grilling: Preheat your grill to medium heat. Grill the chicken thighs for 5-7 minutes per side, until cooked through.
– Baking: Preheat the oven to 375°F (190°C). Place chicken thighs on a parchment-lined baking sheet and bake for 20-25 minutes until fully cooked. - Shred and Sauce the Chicken: Allow the cooked chicken to rest a few minutes. If using the skillet method, pour BBQ sauce into the skillet and heat over medium until simmering. Shred the chicken using two forks and add it to the simmering BBQ sauce. Stir well to coat and let it simmer for a couple more minutes to absorb flavor.
- Prepare the Buns: Slice the slider buns horizontally. Brush the cut sides with melted butter. Toast the buns in a skillet over medium heat for 1-2 minutes per side, or under the broiler for 1-2 minutes, watching closely to prevent burning.
- Assemble the Sliders: Arrange the bottom halves of the toasted buns on a serving platter. Spoon a generous portion of BBQ chicken onto each. Top with coleslaw and dill pickle chips. Cover with the top halves of the buns.
- Serve: Serve the sliders immediately while warm, accompanied by extra BBQ sauce on the side if desired.
Notes
- You can marinate the chicken longer for deeper flavor, up to 4 hours in the refrigerator.
- The sliders can be customized with your favorite BBQ sauce or coleslaw recipe.
- For a spicier kick, increase the cayenne pepper or add hot sauce to the BBQ sauce.
- Slider buns can be replaced with mini sandwich rolls or Hawaiian rolls for a sweeter option.
- To make ahead, cook and shred the chicken and store it in sauce separately; assemble sliders just before serving.
