Description
These BBQ Pulled Chicken Sliders are a perfect blend of tender, juicy chicken and sweet Hawaiian rolls, coated in a tangy BBQ sauce. Ideal for gatherings or a quick weeknight dinner, they are sure to impress your guests!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 cup BBQ sauce (store-bought or homemade)
- 1/2 cup chicken broth (low-sodium)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 12 soft Hawaiian rolls
- 1 cup coleslaw (store-bought or homemade)
- 1/4 cup sliced pickles (optional)
- Fresh cilantro or parsley for garnish (optional)
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Start by heating the olive oil in a large skillet over medium heat. After about 2 minutes, when the oil is shimmering, add the boneless chicken breasts or thighs. Sear them for 5-6 minutes on each side until golden brown. Avoid overcrowding the pan, as this may cause steaming instead of searing.
- Once the chicken is nicely browned, remove it from the skillet and set aside. In the same skillet, pour in the chicken broth, scraping up any browned bits from the bottom. This adds incredible flavor to your dish. Allow it to simmer for about 2 minutes.
- Next, return the chicken to the skillet. Pour the BBQ sauce over the chicken, ensuring it's generously coated. Reduce the heat to low and cover the skillet. Let it simmer for 25-30 minutes, or until the chicken is cooked through and tender, stirring occasionally. You want it to be fork-tender and easy to shred.
- After simmering, remove the chicken and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. This process should take about 5 minutes. Try to avoid shredding it too finely; you want to maintain some texture.
- Return the shredded chicken to the skillet and mix it well with the remaining BBQ sauce. Allow it to cook for an additional 5 minutes on low heat, so the flavors meld together beautifully. The sauce should be thick and glossy.
- While the chicken finishes, slice the soft Hawaiian rolls in half. Preheat your oven to 350°F (175°C) and place the sliced rolls on a baking sheet. Toast them in the oven for about 5-7 minutes until they're warm and slightly crisp on the edges. This step adds a delightful texture that holds up well against the moist chicken.
- To assemble your sliders, take the bottom half of a roll, pile on a generous amount of the BBQ pulled chicken, top with coleslaw for crunch, and add pickles if desired. Finish with the top half of the roll and serve immediately. Enjoy your sliders while they're warm!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 350
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: For the best results, use a heavy-bottomed skillet or Dutch oven to retain heat evenly. Let the pulled chicken sit in the sauce for an hour before serving for enhanced flavor.