BBQ Chicken Sliders on Hawaiian Rolls

Name: BBQ Chicken Sliders on Hawaiian Rolls
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Ingredients: 1½ pounds chicken tenders; 1/2 cup BBQ sauce (divided); 1 tablespoon olive oil; 1 tablespoon soy sauce; 1 tablespoon smoked paprika; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon black pepper; 12 slider buns (Hawaiian rolls, soft dinner rolls, or brioche slider buns); 1½ cups shredded cheddar cheese or pepper jack (divided); 1 small avocado (thinly sliced); 1 small red onion (thinly sliced); 2 tablespoons butter (melted); 1 garlic clove (minced); 1 tablespoon chopped parsley

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These BBQ Chicken Sliders are the perfect crowd-pleasing appetizer or easy dinner. Made with tender shredded chicken, barbecue sauce, cheese, avocado, and onion on soft Hawaiian rolls, they’re baked until warm, melty, and ready to pull apart and share.

No Fuss Appetizers for a Crowd

When it comes to making appetizers for a large group, sliders are one thing I know will be a breeze to pull together. Here I’ve used shredded chicken with BBQ sauce layered up in soft rolls with shredded cheddar, avocado, and red onion – it’s such a winning flavor combination that everyone loves.

The chicken itself only needs a 20-minute marination, but can be left to soak for up to 8 hours before cooking. That way, it’s easy to break up some of the prep over a day or two, if needed. Either way, the chicken cooks quickly, and the whole thing comes together in under an hour. Don’t skip the garlic butter brushed over the buns before baking; it truly makes them so delicious!

Recipe Overview

Skill Level

Beginner

Prep Time

15 mins

Cook Time

20 mins

A Few Key Ingredients

Below are the key ingredients you’ll need to make BBQ Chicken Sliders. The full quantities can be found in the recipe card further down the post.

Chicken tenders: The smaller size of chicken tenders (vs whole breasts) means they have more surface area to soak up the marinade and also cook up much faster on the grill. If using chicken breasts, pound them into an even thickness, then slice into tenders.

Quick tip!

You can use shredded rotisserie chicken in place of the chicken tenders for quicker prep. No need to marinate it, just shred it up and mix with the BBQ sauce mixture before layering in the buns.

BBQ marinade: A mixture of BBQ sauce, soy sauce, and seasonings. Use your favorite store-bought or homemade BBQ Sauce here. The soy sauce adds savory depth; it can be swapped for tamari or coconut aminos.

Slider buns: Soft, small-ish buns are what you need here. You can go with Hawaiian rolls, brioche buns, or any soft dinner roll that comes in a batch of 12.

Cheese: I like cheddar or pepper jack to add gooey richness to the sliders, though you can use your favorite melty cheese instead. It’s best to shred the cheese fresh, as pre-shredded cheese won’t melt as well.

Garlic butter topping: Melted butter, garlic, and parsley are mixed and brushed onto the buns. It gives them a flavor boost and helps the tops of the buns get nicely crisp in the oven.

Keep Those Buns Together!

The great thing about making sliders like these is that it’s a breeze to layer up a whole batch in one go. To do this, I use buns that come attached to one another and just slice the whole thing in half. The fillings can be layered within and baked until gooey. To serve, everyone just grabs and tears a roll off the sheet of buns. It’s a simple yet effective way to prep and serve delicious sliders to a crowd!

How to Make BBQ Chicken Sliders

Step 1. In a bowl, mix 1/4 cup BBQ sauce, olive oil, soy sauce, smoked paprika, garlic powder, onion powder, and pepper.

Step 2. Add chicken tenders and coat well. Marinate for at least 20 minutes (or up to 8 hours).

process shot to marinate the chicken tenders and cooking on a grill pan.

Step 3. Heat a grill pan or outdoor grill over medium-high heat.

Step 4. Cook chicken tenders for 4 to 5 minutes per side, until cooked through and lightly charred.

Step 5. Let the chicken rest a few minutes, then shred with two forks. While hot, toss with the remaining 1/4 cup BBQ sauce.

Step 6. Preheat oven to 375°F. Slice slider buns in half, then layer in this order:

Bottom buns
Half of the shredded cheddar
Shredded BBQ chicken
Avocado slices
Red onion
Half of the shredded cheddar
Add the top buns.

process shot to season the shredded chicken with bbq sauce and assembling the layers.

Step 7. Mix melted butter, garlic, and parsley, and brush generously over slider tops.

Step 8. Bake for 8 to 10 minutes, until cheese is melted and buns are warm and lightly golden.

Step 9. Slice apart and serve warm.

chicken sliders stacked next to each other.

Recipe Notes

Easily shred chicken: You can add the cooked (slightly cooled) chicken to a stand mixer with the paddle attachment fitted and mix on low speed to easily shred the chicken.

Storage: Store cooled leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Reheat in a 350F oven for 10-15 minutes until warmed through.

Extra cheesy: Sprinkle a little grated Parmesan cheese over the rolls before baking.

Other fillings: Layer in additional ingredients such as char-grilled peppers, pickled jalapeños, or sliced tomatoes.

Make it spicy: Choose a spicy BBQ sauce or simply stir a few splashes of your favorite hot sauce into the shredded chicken mixture.

BBQ chicken sliders with avocado in a parchment-lined tray.

Questions I Get Asked a Lot

Can I make this ahead of time?

Yes, you can marinate the chicken and leave in a covered bowl in the fridge for up to 8 hours before cooking. It’s not advised to assemble the rolls ahead of time as the bread can become soggy.

What is the best bread to use?

Go for a soft bread roll that comes as a sheet of 12 rolls. The go-to is Hawaiian sweet rolls, but you can use something more neutral like soft dinner rolls. Brioche rolls work well for a sweeter, richer taste.

Can I use leftover chicken?

Yes! You can use leftover cooked and shredded chicken in place of the tenders to speed up prep.

How do I stop the bottoms getting soggy?

This is best avoided by layering everything and baking the rolls just before serving. If you layer them ahead of time, the bread can absorb moisture and become mushy. It’s also a good idea to have a layer of cheese under the wet ingredients (i.e., the BBQ chicken in this case) to form a protective barrier between the bread and the fillings.