Can I make BBQ Chicken Sliders ahead of time?

Yes. Assemble the rolls with the cheese, barbecue chicken, red onion, and cilantro up to six hours ahead. Cover the pan tightly and refrigerate it. Add the melted garlic-herb butter and Parmesan just before baking to help the rolls stay firm. Because the filling will be cold, add two or three minutes to the covered baking time.

What cheese works best in BBQ Chicken Sliders?

Gouda works well because it melts evenly and adds a mild, creamy flavor. Smoked Gouda gives the sliders a deeper barbecue taste, while sharp Cheddar adds tang. Monterey Jack also works well when you want a softer, stretchier texture. Use thin slices or evenly shredded cheese for consistent melting.

Can I use homemade chicken instead of rotisserie chicken?

Yes. Use three cups of cooked, shredded, or chopped chicken. Baked, grilled, poached, or slow-cooked chicken will all work. Chicken thighs usually stay juicier, while chicken breasts offer a leaner filling. Remove excess cooking liquid before mixing the chicken with the barbecue sauce.

BBQ Chicken Sliders: 7 Easy Party-Ready Bites

Description

BBQ Chicken Sliders layer saucy rotisserie chicken, creamy Gouda, red onion, and cilantro inside sweet Hawaiian rolls. Garlic-herb butter gives the baked sliders golden tops and crisp bottom edges.

Ingredients

12 Hawaiian sweet dinner rolls
3 cups shredded or chopped rotisserie chicken
1 cup barbecue sauce
8 ounces thinly sliced Gouda or sharp Cheddar, about 12 slices
1/3 cup finely diced red onion, optional
2 tablespoons finely chopped cilantro, optional
4 tablespoons garlic-herb butter, melted
1 tablespoon grated Parmesan cheese, optional
Nonstick cooking spray or softened butter for the pan

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Instructions

Preheat the oven to 400°F and generously grease a 9-by-13-inch baking pan.
Keep the Hawaiian rolls connected and slice horizontally through the package to create one top slab and one bottom slab.
Place the bottom slab of rolls in the prepared baking pan.
Combine the shredded chicken and barbecue sauce in a medium bowl. Stir until the sauce evenly coats the chicken.
Arrange half the Gouda cheese over the bottom slab of rolls.
Spread the barbecue chicken evenly over the cheese.
Scatter the diced red onion and chopped cilantro over the chicken, if using.
Arrange the remaining Gouda over the filling.
Place the top slab of rolls over the cheese and gently press it into place.
Pour the melted garlic-herb butter over the rolls and brush it evenly across the tops and sides.
Sprinkle grated Parmesan over the rolls, if using.
Cover the pan tightly with aluminum foil and bake for 20 minutes.
Remove the foil and bake for another 3 to 6 minutes, until the cheese melts and the rolls turn golden brown.
Rest for 2 minutes, cut along the roll seams, and serve immediately.

Notes

Keep the rolls connected while slicing and assembling for easier layering.
Use one cup of barbecue sauce at first so the filling does not make the bread soggy.
Place cheese beneath the chicken to form a barrier between the sauce and rolls.
Smoked Gouda, sharp Cheddar, Monterey Jack, or a combination of cheeses will work.
Add sliced pickles, jalapeños, or Dijon mustard for extra tang.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven for 8 to 12 minutes for the best texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slider
Calories: 280
Sugar: 9
Sodium: 620
Fat: 13
Saturated Fat: 7
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 27
Fiber: 1
Protein: 15
Cholesterol: 45