BBQ Chicken Sliders

Today’s delicious BBQ Chicken Sliders are sponsored by the excellent folks at Rhodes Bake-N-Serv®. All recipes, images, and opinions are my own.

These easy BBQ Chicken Sliders make an easy weeknight meal and they’re a perfect game day recipe, too! We’re talking about pulled chicken tossed with barbecue sauce and topped with melted cheese, pickled onions, baked on soft white dinner rolls and brushed with garlic butter. Just see if you can resist them!

Barbeque Chicken Sliders

These delicious sliders are the best way to get dinner together on busy days or feed a crowd for a party. It’s one of those super easy meals that is perfect for almost any situation, whether you spell it BBQ, barbeque, or barbecue.

A lot of slider recipes call for sweet Hawaiian rolls, but i prefer to use Rhodes Warm and Serve white rolls for our BBQ Chicken Sliders Recipe. As slider buns, they hold up better to a bunch of different toppings without getting soggy and they taste amazing, too.

They’re also super fresh, since they’re baked 90% of the way and frozen at that point. These mini buns are preservative free and taste like homemade!

So what do we need to whip up this ridiculously delicious and easy BBQ Chicken Slider Recipe? I’m glad you asked.

Equipment

1. 9-inch by 13-inch pan, rectangular casserole dish, or quarter sheet pan
2. Aluminum Foil
3. Traeger Pellet Style Grill or Oven
4. Mixing Bowl
5. Basting Brush

Ingredients

1. Leftover Chicken (or a whole Rotisserie Chicken or Whole Smoked Chicken)
2. Homemade Barbecue Sauce or your Favourite BBQ Sauce from the grocery store
3. Pickled Onions or Fresh Red Onion
4. Shredded Mozzarella Cheese, Pepper Jack Cheese or Shredded Sharp Cheddar Cheese
5. Thinly Sliced Provolone Cheese
6. Butter
7. Garlic
8. Fresh Parsley or Cilantro

Let’s break that ingredient list down a little because you have options! When it comes to the chicken, you’re looking for 4 cups of fully cooked chicken.

For the ultimate BBQ Chicken Sliders, you can use meat from a whole smoked chicken or a rotisserie chicken. You can also use this slow cooker shredded chicken or some of our Big Batch Greek Chicken with great results.

If you don’t have any leftover chicken, you can always cook up 3 boneless, skinless chicken breasts or 6 boneless, skinless chicken thighs in a skillet until no longer pink in the center. That’ll take about 8 to 10 minutes over medium high heat, depending on the thickness of the chicken breasts. For very thick ones, it may even take slightly longer.

Baking in a Traeger

I love to use my Traeger Grill/Smoker for this recipe. Oh sure, it keeps my kitchen clear and cool, but it also gives a subtle smokiness to the bbq chicken sliders that makes them even more delicious.

The beauty of a Traeger is that you can set it at a specific temperature like you would your kitchen oven rather than guesstimating with a grill. If you do not have a pellet smoker/grill, you can definitely use your normal oven with great results.

BBQ Chicken Sliders

Preheat your Traeger to 350ºF. 

Place the butter and garlic in a microwave safe small bowl, cover with a paper towel and microwave on high for 1 minute. Stir gently and use a pastry brush to grease the bottom of a quarter sheet pan or a 9”x13” pan with about 2 tablespoons of the garlic butter. 

Mix 2 tablespoons of the minced parsley into the melted butter and set it aside.

Stir the shredded chicken and ½ cup of the barbecue sauce together in a mixing bowl. Toss it well to distribute the sauce evenly.

Slice each of the rolls in half to turn them into slider rolls. Arrange the bottom halves of the buns in the pan. You may need to wedge them in tightly to get them to fit. This is okay. 

Top the bottom halves of the rolls with an even layer of the bbq chicken. 

Arrange the pickled or thinly sliced red onions over the chicken, then sprinkle the remaining parsley over everything. Top each roll with a thin slice of provolone. They will likely overlap and this is good.

Position the top halves of the rolls over each sandwich, cover with foil, and bake on the Traeger for 15 minutes. Remove the foil, brush with the garlic butter, and bake for 10 more minutes or until the tops of the buns are golden brown. 

Brush the BBQ Chicken Sliders with any remaining garlic butter and let them rest on the pan for 5 minutes. Transfer to a serving platter and offer extra barbecue sauce for those who’d like it.

BBQ Chicken Sliders

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Rebecca Lindamood

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Cook ModePrevent your screen from going dark

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These easy BBQ Chicken Sliders make an easy weeknight meal and they’re a perfect game day recipe, too! We’re talking about pulled chicken tossed with barbecue sauce and topped with melted cheese, pickled onions, baked on soft white dinner rolls and brushed with garlic butter. Just see if you can resist them!

Equipment

• Traeger Pellet Grill/Smoker or Oven
• aluminum foil
• 9 x 13 Pan or Quarter Sheet Pan
• mixing bowl
• spoon
• Microwave Safe Bowl

Ingredients

  

1x2x3x

• 4 tablespoons salted butter
• 1 teaspoon minced garlic
• ¼ cup minced parsley divided
• 4 cups shredded fully cooked chicken approximately 1 rotisserie chicken or 1 whole smoked chicken, shredded
• 1 cup BBQ Sauce plus additional for serving
• 1 package Rhodes Warm and Serve White Rolls
• ½ cup pickled red onions well drained (or ¼ cup thinly sliced red onion)
• 12 thin slices provolone cheese

Instructions

 

• Preheat your Traeger or oven to 350ºF.
• Place the butter and garlic in a microwave safe bowl, cover with a paper towel and microwave on high for 1 minute. Stir gently and use a pastry brush to grease the bottom of a quarter sheet pan or a 9”x13” pan with about 2 tablespoons of the garlic butter.
• Stir 2 tablespoons of the minced parsley into the butter and set it aside.
• Stir the shredded chicken and ½ cup of the barbecue sauce together in a mixing bowl. Toss it well to distribute the sauce evenly.
• Slice each of the rolls in half to turn them into slider rolls. Arrange the bottom halves in the pan. You may need to wedge them in tightly to get them to fit. This is okay.
• Top the bottom halves of the rolls with an even layer of the bbq chicken.
• Arrange the pickled or thinly sliced red onions over the chicken, then sprinkle the remaining parsley over everything. Top each roll with a thin slice of provolone. They will likely overlap and this is good.
• Position the top halves of the rolls over each sandwich, cover with foil, and bake on the Traeger for 15 minutes. Remove the foil, brush with the garlic butter, and bake for 10 more minutes.
• Brush the BBQ Chicken Sliders with any remaining garlic butter and let them rest on the pan for 5 minutes. Transfer to a serving platter and offer extra barbecue sauce for those who’d like it.

Nutrition

Calories: 448kcalCarbohydrates: 19gProtein: 36gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 116mgSodium: 1191mgPotassium: 334mgFiber: 1gSugar: 12gVitamin A: 817IUVitamin C: 4mgCalcium: 321mgIron: 2mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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