Description
These BBQ Chicken Sliders are the perfect combination of smoky, tangy, and tender chicken packed into delicious mini burgers. Marinated in spices and cooked to juicy perfection by skillet, grill, or oven, then tossed in your favorite BBQ sauce. Topped with creamy coleslaw and crisp dill pickles, these sliders make a crowd-pleasing appetizer or meal ready in just 40 minutes.
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
Sauce 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 and toss well to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Cook the Chicken (Choose One Method): For skillet, heat a large skillet over medium-high heat and add the chicken thighs in a single layer; cook 4-5 minutes per side until cooked through (internal temperature 165°F/74°C). For grilling, preheat grill to medium heat and grill chicken 5-7 minutes per side until fully cooked. For baking, preheat oven to 375°F (190°C), place chicken on a parchment-lined baking sheet, and bake 20-25 minutes until cooked through.
- Shred and Sauce: Let the cooked chicken rest briefly. If using skillet method, pour BBQ sauce into the skillet and heat to simmer. Shred the chicken with two forks, add it to the simmering BBQ sauce, and stir well to coat. Let it simmer together for a few minutes to meld flavors.
- Prepare the Buns: Slice slider buns horizontally. Brush cut sides with melted butter. Toast the buns in a skillet over medium heat for 1-2 minutes per side or under a broiler for 1-2 minutes, watching carefully to avoid burning.
- Assemble the Sliders: Place the bottom halves of buns on a platter. Spoon a generous amount of the BBQ chicken on each. Top with coleslaw and dill pickle chips. Cover with the top halves of buns.
- Serve: Serve the sliders immediately with extra BBQ sauce on the side for dipping if desired.
Notes
- You can choose any cooking method based on your preference or availability of equipment: skillet, grill, or oven.
- Marinating for longer (up to 4 hours) enhances the flavor of the chicken.
- Use store-bought or homemade coleslaw depending on your time constraints.
- Adjust the amount of cayenne pepper to control the heat level.
- These sliders are best served fresh but can be kept warm in a low oven if needed.
