BBQ Pulled Chicken Sliders (Print version)
Saucy BBQ pulled chicken baked into soft slider rolls with melty cheese, pickles, red onion, and a glossy butter topping.
# Ingredients:
For the BBQ chicken
01 -
3 cups (420 g) cooked shredded chicken, rotisserie or leftover chicken
02 -
3/4 cup (180 ml) barbecue sauce
03 -
1 tablespoon apple cider vinegar
04 -
1 tablespoon Worcestershire sauce
05 -
1 tablespoon packed brown sugar
06 -
1 teaspoon Dijon mustard
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon onion powder
09 -
1/4 teaspoon black pepper
10 -
1-2 tablespoons water, only if needed
For the sliders
11 -
12 connected Hawaiian-style slider rolls
12 -
6 slices provolone cheese
13 -
1 cup (115 g) shredded sharp cheddar cheese
14 -
1/3 cup thinly sliced red onion
15 -
1/3 cup bread and butter pickle chips, patted dry
For the butter topping
16 -
3 tablespoons unsalted butter, melted
17 -
1/2 teaspoon garlic powder
18 -
1/4 teaspoon smoked paprika
19 -
1 teaspoon sesame seeds
20 -
1 tablespoon chopped parsley, optional
# Instructions:
01 -
Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish or line it with parchment for easier lifting.
02 -
In a medium skillet over medium heat, stir together the barbecue sauce, vinegar, Worcestershire sauce, brown sugar, Dijon, garlic powder, onion powder, and black pepper. Simmer for 2-3 minutes until glossy.
03 -
Add the shredded chicken and stir until evenly coated and hot. If the mixture seems too thick or dry, stir in 1-2 tablespoons water. Remove from heat.
04 -
Slice the connected rolls in half horizontally. Place the bottom slab in the prepared dish. Spread the BBQ chicken evenly over the rolls, then add provolone, cheddar, red onion, and patted-dry pickles.
05 -
Set the top slab of rolls over the filling. Mix melted butter with garlic powder, smoked paprika, and sesame seeds, then brush it evenly over the tops.
06 -
Cover loosely with foil and bake for 12 minutes. Uncover and bake 5-7 minutes more, until the tops are golden and the cheese has melted. Rest for 5 minutes, sprinkle with parsley if using, then slice into 12 sliders.
# Good to know:
01 -
Serve warm for the best pull-apart texture.
02 -
Pat pickles dry before layering to prevent soggy rolls.
03 -
The BBQ chicken filling can be made up to 2 days ahead.