BBQ Chicken Sliders
Recipe by:Cheesy, buttery Barbecue Chicken Sliders that bake up with no soggy buns and no bland bites. This easy crowd-pleaser always disappears fast.
Ingredients
Sandwich Ingredients:
- 12 slider buns (Hawaiian rolls)
- 12 slices Colby Jack cheese divided
- 3 cups cooked shredded chicken
- ¾ cup barbecue sauce plus extra to serve, if desired
- ¼ red onion chopped
- 2 tablespoons fresh cilantro chopped
BBQ Butter Topping:
- 4 tablespoons butter melted
- 1 ½ teaspoon light brown sugar
- ½ teaspoon smoked paprika
Instructions
Instructions:
- Preheat oven to 350°F (175°C). Spray a 9x13 pan with nonstick cooking spray.
- Slice the slider buns horizontally, keeping the tops and bottoms connected if possible. Place the bottom halves in the prepared pan. Arrange half of the cheese slices on the bottom buns.12 slider buns, 12 slices Colby Jack cheese
- In a bowl, toss the shredded chicken, red onion, cilantro, and barbecue sauce until the chicken is well-coated and the onions and cilantro are evenly distributed. Spoon the BBQ chicken evenly over the cheese.3 cups cooked shredded chicken, ¾ cup barbecue sauce, ¼ red onion, 2 tablespoons fresh cilantro
- Add the remaining cheese slices, and then the top half of the buns.
- In a small bowl, stir together the melted butter, brown sugar, and smoked paprika. Brush the tops of the buns generously with the BBQ butter.4 tablespoons butter, 1 ½ teaspoon light brown sugar, ½ teaspoon smoked paprika
- Cover loosely with foil and bake for 25-30 minutes. Remove the foil and bake for another 5–7 minutes, until the cheese is melted and the tops are lightly golden.
- Let cool slightly before slicing and serving. Serve with extra barbecue sauce on the side, if desired.
Notes
If your chicken has been refrigerated, you may need to add a few extra minutes to the baking time to ensure the filling is thoroughly.
Storage: Store any leftover sliders in an airtight container in the refrigerator for up to 3 days.
Reheating: Place the sliders on a baking sheet, cover loosely with foil, and warm in a 300°F (150°C) oven for about 15 minutes, or until heated through. You can also microwave individual sliders for about 30 seconds, but the oven helps keep the bread from getting too soft.
Make Ahead: You can assemble the sliders up to one day ahead and refrigerate. Wait to brush the tops with butter until just before baking. (See full tips in the post above.)
Freezing: You can freeze the assembled, unbaked sliders if needed. Wrap tightly in foil and plastic wrap, then freeze for up to 1 month. Bake from frozen, covered, for 50-55 minutes. Remove the foil for the last 5 minutes of baking, and use a thermometer to ensure the internal temperature reaches 165°F (74°C). Keep in mind the buns may soften slightly after freezing.
Nutrition
Calories: 324kcal | Carbohydrates: 25g | Protein: 18g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 410mg | Potassium: 165mg | Fiber: 1g | Sugar: 9g | Vitamin A: 495IU | Vitamin C: 0.3mg | Calcium: 229mg | Iron: 2mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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