These mouthwatering BBQ Chicken Sliders are tender, juicy, and bursting with smoky-sweet barbecue flavor. Perfectly portioned on soft brioche buns and topped with crispy slaw and pickles, they’re the ultimate crowd-pleasing appetizer or casual meal. Whether you’re hosting a backyard gathering or simply craving comfort food, these sliders deliver restaurant-quality results with minimal effort.
BBQ Chicken Sliders represent the perfect intersection of comfort food and sophistication. These bite-sized sandwiches have their roots in classic American barbecue tradition, where slow-cooked, tender meats are the star of the show. What makes sliders special is their versatility and shareability—they’re impressive enough for entertaining yet casual enough for weeknight dinners.
I’ve been making these sliders for years, and they never fail to impress guests of all ages. The magic lies in the tender, shredded chicken infused with homemade or quality store-bought BBQ sauce, balanced with a refreshing slaw that cuts through the richness. Each bite is a perfect harmony of sweet, smoky, tangy, and crispy textures that keep people coming back for more.
These sliders are ideal for parties, game day gatherings, or when you want to elevate your casual dining experience. They can be prepared ahead of time, customized to suit any taste preference, and are guaranteed to become a family favorite. Read on to discover how to create these irresistible little bundles of joy in your own kitchen.
Why You’ll Love This Recipe
- Tender, juicy shredded chicken infused with smoky BBQ sauce in every bite
- Perfect portion control—satisfying yet light enough for multiple sliders
- Creamy slaw provides a refreshing contrast that balances the rich sauce
- Can be customized with your favorite toppings and completely made ahead
Ingredients
-
2 lbs Boneless, skinless chicken breasts (about 4 medium breasts) -
1.5 cups BBQ sauce (your favorite brand or homemade) -
12 buns Brioche slider buns (toasted if desired) -
3 cups Coleslaw mix (pre-packaged or freshly shredded cabbage and carrots) -
0.5 cup Mayonnaise (for slaw dressing) -
2 tablespoons Apple cider vinegar (for slaw) -
0.75 cup Dill pickle slices (plus 2 tablespoons pickle juice) -
2 tablespoons Olive oil (for searing chicken) -
1 teaspoon Salt (to taste) -
0.5 teaspoon Black pepper (freshly ground) -
1 teaspoon Onion powder (optional seasoning) -
6 slices Cheddar cheese slices (optional, for topping)
Instructions
Pat the chicken breasts dry with paper towels and season both sides generously with salt, black pepper, and onion powder. Place them on a cutting board and, if they’re particularly thick, gently pound them to an even thickness of about 0.75 inches using a meat mallet. This ensures even cooking throughout the chicken and prevents dry, overcooked edges.
💡 Dry chicken ensures better browning and a more flavorful sear. Don’t skip this step!
Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place the seasoned chicken breasts in the hot skillet and sear for 4-5 minutes on the first side without moving them, until golden brown. Flip the breasts and sear the other side for another 4-5 minutes until golden. The chicken doesn’t need to be cooked through at this point; we’ll finish it in the next step.
💡 Don’t move the chicken while searing—let it develop a beautiful golden crust for maximum flavor.
Pour the BBQ sauce over the seared chicken breasts, ensuring they’re well coated. Reduce heat to medium-low and simmer, uncovered, for 12-15 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F. The sauce will reduce slightly and coat the chicken beautifully. If the sauce reduces too quickly, add a splash of water or chicken broth to prevent burning.
💡 Using a meat thermometer ensures perfectly cooked, juicy chicken every time. Overcooked chicken becomes dry and tough.
Remove the chicken from the skillet and transfer to a cutting board. Let it cool for 2-3 minutes, then using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the skillet with the remaining sauce and stir well, allowing it to absorb more flavor. Keep warm on low heat.
💡 For extra saucy sliders, add an additional 0.25 cup of BBQ sauce to the shredded chicken mixture.
In a medium bowl, whisk together mayonnaise, apple cider vinegar, and pickle juice until smooth and creamy. Add the coleslaw mix and toss until all vegetables are evenly coated. Season with a pinch of salt and pepper to taste. The slaw can be made up to 2 hours ahead and stored in the refrigerator, though it’s best served within 30 minutes of assembly for optimal crispness.
💡 The slaw provides a refreshing contrast to the rich, smoky chicken and BBQ sauce. Don’t skip it!
If desired, lightly butter the brioche slider buns and toast them face-down in a dry skillet over medium heat for 1-2 minutes until golden and slightly crispy. This step adds texture and prevents the buns from getting soggy. Be careful not to burn them, as brioche toasts quickly.
💡 Toasting the buns is optional but highly recommended for better texture and flavor.
Place the bottom half of each toasted brioche bun on your work surface. Add a generous spoonful of BBQ chicken to each bun, followed by a small handful of creamy slaw and 2-3 pickle slices. If using cheese, place a slice on the warm chicken now. Top with the bun’s upper half. Serve immediately while the chicken is warm and the slaw is crisp.
💡 Build sliders just before serving for the best texture. However, they can be wrapped in foil and kept warm for up to 20 minutes.
Arrange the assembled sliders on a serving platter and, if desired, secure each with a toothpick through the center. Serve immediately with extra BBQ sauce on the side for dunking. Consider offering napkins, as these delicious sliders can be wonderfully messy to eat—which is part of their charm!
💡 Toothpicks not only look professional but also help keep the sliders intact, especially if eating them by hand.
👨🍳 Chef’s Notes
The key to exceptional BBQ sliders lies in properly searing the chicken before simmering—this develops deep, complex flavors through the Maillard reaction. I always use a meat thermometer to ensure the chicken reaches exactly 165°F, preventing both undercooked and dried-out results. The creamy slaw is not just a topping; it’s crucial for cutting through the richness and adding necessary texture contrast. Don’t be afraid to customize the BBQ sauce—homemade versions with a touch of apple juice and smoked paprika elevate these sliders from good to unforgettable.
BBQ Chicken Sliders
These mouthwatering BBQ Chicken Sliders are tender, juicy, and bursting with smoky-sweet barbecue flavor. Perfectly port…
Ingredients
- • 2 lbs Boneless, skinless chicken breasts
- • 1.5 cups BBQ sauce
- • 12 buns Brioche slider buns
- • 3 cups Coleslaw mix
- • 0.5 cup Mayonnaise
- • 2 tablespoons Apple cider vinegar
- • 0.75 cup Dill pickle slices
- • 2 tablespoons Olive oil
- • 1 teaspoon Salt
- • 0.5 teaspoon Black pepper
- • 1 teaspoon Onion powder
- • 6 slices Cheddar cheese slices
Instructions
- Pat the chicken breasts dry with paper towels and season both sides generously with salt, black pepper, and onion powder. Place them on a cutting board and, if they’re particularly thick, gently pound them to an even thickness of about 0.75 inches using a meat mallet. This ensures even cooking throughout the chicken and prevents dry, overcooked edges.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place the seasoned chicken breasts in the hot skillet and sear for 4-5 minutes on the first side without moving them, until golden brown. Flip the breasts and sear the other side for another 4-5 minutes until golden. The chicken doesn’t need to be cooked through at this point; we’ll finish it in the next step.
- Pour the BBQ sauce over the seared chicken breasts, ensuring they’re well coated. Reduce heat to medium-low and simmer, uncovered, for 12-15 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F. The sauce will reduce slightly and coat the chicken beautifully. If the sauce reduces too quickly, add a splash of water or chicken broth to prevent burning.
- Remove the chicken from the skillet and transfer to a cutting board. Let it cool for 2-3 minutes, then using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the skillet with the remaining sauce and stir well, allowing it to absorb more flavor. Keep warm on low heat.
- In a medium bowl, whisk together mayonnaise, apple cider vinegar, and pickle juice until smooth and creamy. Add the coleslaw mix and toss until all vegetables are evenly coated. Season with a pinch of salt and pepper to taste. The slaw can be made up to 2 hours ahead and stored in the refrigerator, though it’s best served within 30 minutes of assembly for optimal crispness.
- If desired, lightly butter the brioche slider buns and toast them face-down in a dry skillet over medium heat for 1-2 minutes until golden and slightly crispy. This step adds texture and prevents the buns from getting soggy. Be careful not to burn them, as brioche toasts quickly.
- Place the bottom half of each toasted brioche bun on your work surface. Add a generous spoonful of BBQ chicken to each bun, followed by a small handful of creamy slaw and 2-3 pickle slices. If using cheese, place a slice on the warm chicken now. Top with the bun’s upper half. Serve immediately while the chicken is warm and the slaw is crisp.
- Arrange the assembled sliders on a serving platter and, if desired, secure each with a toothpick through the center. Serve immediately with extra BBQ sauce on the side for dunking. Consider offering napkins, as these delicious sliders can be wonderfully messy to eat—which is part of their charm!
