Description

These BBQ Chicken Sliders are juicy, flavorful mini burgers perfect for any gathering or casual meal. Tender marinated chicken thighs are cooked to perfection using your choice of skillet, grilling, or baking methods, then shredded and tossed in tangy BBQ sauce. Served on toasted slider buns with creamy coleslaw and crunchy dill pickle chips, these sliders offer the ultimate delicious bite-sized experience.

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

Sauce and Toppings

1 cup your favorite BBQ sauce (plus extra for serving)
1/2 cup coleslaw (store-bought or homemade)
1/4 cup dill pickle chips

Buns and Finishing

12 slider buns
2 tbsp butter, melted (for brushing the buns)

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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 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 more flavor.
Cook the Chicken (Choose one method): For skillet: Heat a large skillet over medium-high heat, add chicken thighs in a single layer (cook in batches if needed), and sear 4-5 minutes per side until internal temperature reaches 165°F (74°C). For grilling: Preheat grill to medium heat and grill chicken thighs 5-7 minutes per side until fully cooked. For baking: Preheat oven to 375°F (190°C), place chicken on lined baking sheet, and bake 20-25 minutes until cooked through.
Shred and Sauce: Let the cooked chicken rest a few minutes. Pour BBQ sauce into skillet if using that method and heat until simmering. Shred chicken with two forks and add to simmering sauce, stirring to coat evenly. Simmer for a few minutes to meld flavors.
Prepare the Buns: Slice slider buns horizontally and brush the cut sides with melted butter. Toast buns in a skillet over medium heat for 1-2 minutes per side or under a broiler for 1-2 minutes, watching carefully to prevent burning.
Assemble the Sliders: Place bottom halves of toasted buns on a platter. Spoon a generous amount of BBQ chicken on each, top with coleslaw and dill pickle chips, then cover with the bun tops.
Serve: Serve immediately with extra BBQ sauce on the side if desired for dipping.

Notes

Marinating chicken for longer enhances flavor and tenderness.
Adjust cayenne pepper amount for desired spice level or omit for mild sliders.
Coleslaw can be homemade or store-bought to save time.
To keep sliders warm, cover assembled sliders with foil before serving.
Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).