These BBQ Chicken Sliders are an ideal crowd-pleasing appetizer or a simple weeknight dinner. Tender shredded chicken tossed in barbecue sauce, layered with melty cheese, avocado, and red onion on soft Hawaiian-style rolls, then baked until warm and ready to pull apart and share.
No-Fuss Appetizers for a Crowd
Sliders are one of the easiest ways to feed a crowd without spending hours in the kitchen. This version uses chicken tenders marinated in a smoky BBQ mixture, then shredded and combined with extra sauce. I like to top the chicken with shredded cheddar (or pepper jack for a little heat), avocado slices, and thinly sliced red onion. The result is a combination of sweet, smoky, creamy, and crunchy that almost everyone loves.
The chicken needs only a short marination — about 20 minutes — but you can marinate up to 8 hours if you want to split the prep. Cooking time is quick and the assembled sliders bake in under ten minutes. Don’t skip brushing the tops with garlic butter before baking; it crisps and flavors the rolls beautifully.
Recipe Overview
A Few Key Ingredients
Below are the main ingredients used for these BBQ Chicken Sliders. Exact quantities are in the recipe card further down.
Chicken tenders: Small tenders absorb the marinade quickly and cook faster than whole breasts. If you only have breasts, cut them into strips or pound and slice so they cook evenly.
Quick tip!
Use shredded rotisserie chicken to save time — no marination needed. Toss the shredded chicken with the BBQ sauce before assembling the sliders.
BBQ marinade: A simple mix of BBQ sauce, olive oil, soy sauce, smoked paprika, garlic and onion powders, and pepper. Use your preferred bottled sauce or a homemade version. Soy sauce adds savory depth and can be swapped for tamari.
Slider buns: Soft rolls are best: Hawaiian rolls, brioche, or soft dinner rolls that come as a sheet of 12 work perfectly.
Cheese: Freshly shredded cheddar or pepper jack melts best and adds gooey richness. Pre-shredded cheese often contains anti-caking agents and won’t melt as smoothly.
Garlic butter topping: Melted butter combined with minced garlic and chopped parsley, brushed over the tops of the buns before baking to add flavor and color.
Keep Those Buns Together!
One advantage of using rolls that are attached in a sheet is the convenience of assembling and baking an entire tray at once. Slice the whole sheet in half horizontally, layer the fillings in a single pan, and bake until the cheese is melted. Serving is effortless: guests pull apart individual sliders from the sheet.
How to Make BBQ Chicken Sliders
Step 1. In a bowl, whisk together 1/4 cup BBQ sauce, 1 tablespoon olive oil, 1 tablespoon soy sauce, 1 tablespoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper.
Step 2. Add 1½ pounds chicken tenders and coat thoroughly. Marinate in the refrigerator for at least 20 minutes or up to 8 hours.
Step 3. Heat a grill pan or outdoor grill to medium-high.
Step 4. Cook tenders 4–5 minutes per side until cooked through and lightly charred.
Step 5. Let the chicken rest for a few minutes, then shred with two forks. While still warm, toss the shredded chicken with the remaining 1/4 cup BBQ sauce.
Step 6. Preheat the oven to 375°F (190°C). Slice 12 slider buns in half horizontally and arrange the bottom halves in a baking dish.
- Bottom buns
- 3/4 cup shredded cheddar (reserve remaining cheese for the top)
- Shredded BBQ chicken
- Avocado slices
- Red onion slices
- Remaining shredded cheddar (about 3/4 cup)
- Top buns
Step 7. Mix 2 tablespoons melted butter with 1 minced garlic clove and 1 tablespoon chopped parsley. Brush generously over the top buns.
Step 8. Bake for 8–10 minutes until the cheese melts and the buns are warm and lightly golden. If the tops brown too quickly, tent loosely with foil.
Step 9. Slice apart and serve warm, allowing guests to pull individual sliders from the tray.
Recipe Notes
Easily shred chicken: For very quick shredding, place slightly cooled cooked chicken in a stand mixer fitted with the paddle attachment and mix on low until shredded.
Storage: Leftovers keep in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 350°F oven for 10–15 minutes or in an air fryer until warmed through for the best texture.
Extra cheesy: Sprinkle a little grated Parmesan over the rolls before baking for an extra savory top.
Other fillings: Add char-grilled peppers, pickled jalapeños, sliced tomatoes, or crispy bacon to vary the flavors.
Make it spicy: Use a spicy BBQ sauce or stir a few dashes of hot sauce into the shredded chicken.
Questions I Get Asked a Lot
Yes. You can marinate the chicken and keep it covered in the refrigerator for up to 8 hours before cooking. Avoid assembling the sliders too far in advance to prevent the buns from becoming soggy.
Choose soft rolls that come as a sheet of 12. Hawaiian sweet rolls are a popular choice, but plain soft dinner rolls or brioche both work well depending on whether you want a sweeter or more neutral base.
Absolutely. Leftover cooked, shredded chicken is a great shortcut and works well when mixed with the BBQ sauce before assembling.
Assemble and bake just before serving. Placing a layer of cheese on the bottom bun before adding wet fillings helps form a barrier and reduces sogginess.
You May Also Like
- Smash Burger Tacos
- Flying Dutchman Burger
- Vegan Black Bean Burger
- Juicy Salmon Burger
- Crispy Pasta Salad
- Mexican Street Corn Salad
- Tomato Cucumber Salad
- Garlic Roasted Vegetables
If you make these sliders, leave a comment with how they turned out and share a photo on social media so others can try them too.
BBQ Chicken Sliders on Hawaiian Rolls
Ingredients
BBQ Chicken:
- 1½ pounds chicken tenders
- 1/2 cup BBQ sauce, divided
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Sliders:
- 12 slider buns (Hawaiian rolls, soft dinner rolls, or brioche)
- 1½ cups shredded cheddar or pepper jack, divided
- 1 small avocado, thinly sliced
- 1 small red onion, thinly sliced
Garlic Butter Topping:
- 2 tablespoons butter, melted
- 1 garlic clove, minced
- 1 tablespoon chopped parsley
Instructions
- In a bowl, mix 1/4 cup BBQ sauce, olive oil, soy sauce, smoked paprika, garlic powder, onion powder, and black pepper.
- Add chicken tenders and coat well. Marinate at least 20 minutes or up to 8 hours in the fridge.
- Heat a grill pan or outdoor grill to medium-high.
- Cook tenders 4–5 minutes per side until cooked through and lightly charred; let rest briefly and shred.
- Toss shredded chicken with the remaining 1/4 cup BBQ sauce while still warm.
- Preheat oven to 375°F. Slice slider buns in half horizontally.
- Layer: bottom buns, half the cheddar, shredded BBQ chicken, avocado slices, red onion, remaining cheddar, then top buns.
- Brush tops with the garlic butter mixture.
- Bake 8–10 minutes until cheese is melted and tops are lightly golden. Slice apart and serve warm.
Notes
- Rotisserie chicken is a great shortcut.
- Adjust the amount and type of BBQ sauce to taste.
- Assemble and bake just before serving to avoid soggy bread.
- Store leftovers in an airtight container in the fridge up to 3 days; reheat in oven or air fryer.
Nutrition
Serving: 1 slider — Calories: approximately 293 kcal. Nutrition values are approximate and calculated automatically.