Description
These BBQ Chicken Sliders are succulent mini burgers made with tender boneless, skinless chicken thighs marinated in a smoky spice blend, cooked to perfection using your choice of skillet, grill, or oven, and smothered in tangy BBQ sauce. Served on butter-toasted slider buns with crisp coleslaw and dill pickle chips, they’re the perfect flavorful bite-sized meal for gatherings or a casual dinner.
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
- 1 cup your favorite BBQ sauce (plus extra for serving)
Sliders and Toppings
- 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 the chicken thighs dry using 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 the chicken thighs and toss to coat them evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
- Cook the Chicken: Choose your preferred cooking method:
Skillet Method: Heat a large skillet over medium-high heat. Add chicken thighs in a single layer (cook in batches if needed). Sear for 4-5 minutes per side until internal temperature reaches 165°F (74°C).
Grilling Method: Preheat grill to medium heat. Grill chicken thighs for 5-7 minutes per side, or until cooked through with an internal temp of 165°F (74°C).
Baking Method: Preheat oven to 375°F (190°C). Place chicken thighs on a parchment-lined baking sheet. Bake for 20-25 minutes until fully cooked. - Shred and Sauce the Chicken: Let the cooked chicken rest a few minutes. If using the skillet method, pour BBQ sauce into the skillet and heat over medium until simmering. Shred the chicken using two forks and add it to the simmering BBQ sauce. Stir to coat evenly and let simmer for a few minutes to absorb flavors.
- Prepare the Buns: Slice the slider buns horizontally. Brush the cut sides with melted butter. Toast the buns in a skillet over medium heat for 1-2 minutes per side or under the broiler for 1-2 minutes, watching carefully to avoid burning.
- Assemble the Sliders: Place the bottom halves of the buns on a serving platter. Spoon generous portions of BBQ chicken onto each bun, then top with coleslaw and dill pickle chips. Cap with the top halves of the buns.
- Serve: Serve immediately with extra BBQ sauce on the side for dipping if desired.
Notes
- For extra heat, increase cayenne pepper or add a dash of hot sauce to the BBQ sauce.
- Coleslaw can be homemade or store-bought based on preference and time constraints.
- Chicken can be cooked in skillet, on the grill, or baked in the oven—choose the method that suits your equipment and taste.
- To ensure juicy chicken, avoid overcooking; use a meat thermometer to reach the recommended 165°F internal temperature.
- Slider buns can be substituted with mini burger buns or small rolls if preferred.
- Leftover sliders can be refrigerated and reheated gently to retain moisture.
