Description
These BBQ Chicken Sliders are delicious mini sandwiches featuring tender, smoky chicken thighs coated in a flavorful homemade marinade, cooked to perfection using your choice of skillet, grill, or oven. Topped with tangy coleslaw and crunchy dill pickles on buttery toasted slider buns, they make an irresistible appetizer or party dish perfect for any occasion.
Ingredients
Scale
Chicken Marinade and Cooking
- 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
- 1 cup your favorite BBQ sauce (plus extra for serving)
Slider Assembly
- 12 slider buns
- 1/2 cup coleslaw (store-bought or homemade)
- 1/4 cup dill pickle chips
- 2 tbsp butter, melted (for brushing the buns)
Instructions
- Prepare the Chicken: Pat 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 black pepper. Add chicken thighs and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, up to 4 hours for enhanced flavor.
- Cook the Chicken: Choose your preferred cooking method:
• Skillet: Heat a large skillet over medium-high heat. Add chicken thighs in a single layer, cooking in batches if necessary. Sear 4-5 minutes per side until fully cooked (internal temperature 165°F/74°C).
• Grill: Preheat grill to medium heat. Grill chicken thighs 5-7 minutes per side until cooked through.
• Bake: Preheat oven to 375°F (190°C). Place chicken thighs on a parchment-lined baking sheet. Bake 20-25 minutes until cooked through. - Shred and Sauce the Chicken: Let cooked chicken rest for a few minutes. If using skillet, pour BBQ sauce into skillet and heat to simmer. Shred chicken with two forks, then add it to the simmering BBQ sauce. Stir to coat evenly and simmer for a few minutes to meld flavors.
- Prepare the Buns: Slice slider buns horizontally. Brush cut sides with melted butter. Toast buns in a skillet over medium heat for 1-2 minutes per side or under the broiler for 1-2 minutes, watching carefully to prevent burning.
- Assemble the Sliders: Place bottom halves of toasted buns on a platter. Spoon generous portions of BBQ chicken onto each bun. Top with coleslaw and dill pickle chips. Place the top halves of buns on top.
- Serve: Serve sliders immediately with extra BBQ sauce on the side, if desired.
Notes
- Marinating the chicken longer (up to 4 hours) enhances flavor and tenderness.
- Adjust cayenne pepper according to preferred spice level or omit for mild sliders.
- Coleslaw can be store-bought or homemade for a fresher taste.
- Slider buns can be toasted in a skillet or under the broiler; monitor closely to avoid burning.
- Leftover sliders keep well refrigerated for up to 2 days; reheat gently to preserve texture.
