There’s nothing better than a quick, crowd-pleasing recipe that looks and tastes like it took forever to make! That’s exactly what these BBQ Rotisserie Chicken Sliders deliver. And the best part is they truly do not take much effort to make.
Start by shredding a store-bought rotisserie chicken, whip up a batch of easy homemade Honey Molasses BBQ Sauce, pile it onto soft Hawaiian rolls and top with Apple Jalapeño Slaw!
These sliders are perfect for picnics, game day spreads, or quick weeknight sandwiches. Here’s the part I love: shred the rotisserie chicken and make the BBQ sauce and slaw ahead of time so there’s not so much to do when it’s time to put the sliders together. In fact, double up on the BBQ sauce so there’s plenty for other recipes like Sweet Glazed Heat BBQ Chicken.
Here’s another thing I love about this recipe: put leftover shredded rotisserie chicken, drenched in the BBQ sauce, in airtight freezer containers or bags and freeze for up to 3 months. Anything that makes the next meal easier is a win in my book!
Why You’ll Love These BBQ Rotisserie Chicken Sliders
- So easy! A store-bought rotisserie chicken does most of the work.
- Homemade Honey Molasses BBQ Sauce is worth it. Rich, tangy, slightly sweet, with just enough depth from the molasses. Bonus: you can double the batch for other recipes!
- The slaw topping. Cool, crunchy, slightly sweet from the apple, with a jalapeño kick. It makes the sliders feel complete.
- Built for making ahead. The BBQ sauce keeps for 3 weeks, slaw keeps for a day, and the BBQ chicken freezes so well. The actual assembly takes minutes.
- Works for any occasion. Game day, potluck, picnic, or weeknight dinner. These sliders fit every setting and feed a crowd without breaking a sweat.
Ingredients
- Store-bought rotisserie chicken: The shortcut that makes this recipe so easy. Shred it while it’s still warm and it practically falls off the bone.
- Honey Molasses BBQ Sauce: Made from scratch and worth every minute. And double it – you’ll thank me later.
- Hawaiian slider buns: Soft, slightly sweet, and sturdy. Soft potato rolls are a great alternative.
- Butter (optional): For griddling the buns. It adds a little crunch and a buttery flavor that takes the whole slider up a notch.
- Apple Jalapeño Slaw: Make a few hours early or the day before.
How to Make BBQ Rotisserie Chicken Sliders
- Make the BBQ sauce and slaw ahead. Both can be made well in advance. The sauce up to 3 weeks ahead, the slaw up to 2 days undressed. This is where the make-ahead magic happens.
- Shred the chicken while warm. Pull the rotisserie chicken apart while it’s still fairly warm. It shreds in a fraction of the time compared to cold chicken.
- Toss with BBQ sauce. Coat the shredded chicken generously with the Honey Molasses BBQ Sauce until everything is well covered and saucy.
- Griddle the buns (optional but worth it). Butter the cut sides and cook face-down in a skillet over medium heat until golden. Adds crunch and flavor without making the outside tough.
- Assemble and serve immediately. Pile the BBQ chicken onto the bottom buns and top with a generous scoop of Apple Jalapeño Slaw. Serve right away while the slaw still has its crunch.
How to Serve
- Game day spread: Set up a station with the BBQ chicken in a slow cooker on warm, the slaw in a bowl, and a stack of buns. Let guests build their own.
- Picnic or potluck: Pack the BBQ chicken in a sealed container and the slaw separately. Assemble on-site so the buns don’t get soggy.
- Weeknight dinner: Pair with kettle chips, a simple green salad, or corn on the cob for a quick, satisfying meal.
- On the side: Extra BBQ sauce for dipping is never a bad idea. Neither is a cold drink – these sliders call for an ice-cold lemonade or a light beer alongside.
Frequently Asked Questions
Can I keep these sliders warm for a party?
Yes. The BBQ chicken holds well in a slow cooker on the warm setting for a few hours. Keep the slaw and buns separate and let guests assemble their own. Griddled buns are best made fresh so they don’t get soggy.
Can I use store-bought coleslaw instead of making the slaw?
A good store-bought coleslaw will work in a pinch. That said, the Apple Jalapeño Slaw is what makes these sliders stand apart from a standard BBQ chicken slider. The apple adds sweetness and freshness, and the jalapeño brings just enough heat to balance the rich BBQ sauce. It’s worth making when you can.
What if I want to make these less spicy?
The heat in these sliders comes almost entirely from the jalapeño in the slaw. Remove the ribs and seeds completely for a very mild version, or leave a few seeds in for a medium kick. The BBQ sauce is sweet and tangy with no significant heat on its own.
BBQ Rotisserie Chicken Sliders
Equipment
- medium saucepan
- Large mixing bowl
- skillet or griddle
- tongs or forks (for shredding)
- airtight containers (for storage)
Ingredients
The Sliders:
- 1 store-bought rotisserie chicken (shredded)
- Honey Molasses BBQ Sauce (see recipe below)
- 12 Hawaiian slider buns
- 3 Tbsp butter (for griddling)
- Apple Jalapeño Slaw (see recipe below)
Honey Molasses BBQ Sauce:
- 1½ cups ketchup
- ¼ cup apple cider vinegar
- ½ cup packed dark brown sugar
- 2 Tbsp Worcestershire sauce
- 2 Tbsp molasses
- 1 Tbsp Dijon mustard
- 1 tsp cracked black pepper
- 1 tsp garlic powder
- 1 tsp dry mustard
- 1 Tbsp unsalted butter
Apple Jalapeño Slaw
- 2 cups green cabbage (shredded)
- 2 cups red cabbage (shredded)
- 1 Honeycrisp apple (juilienned)
- 2 green onions (chopped)
- 1 medium jalapeño (seeded and finely chopped)
Apple Jalapeño Slaw Dressing
- 3 Tbsp apple cider vinegar
- 2 Tbsp honey
- 2 Tbsp olive oil
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
Instructions
Honey Molasses BBQ Sauce
- In a medium saucepan, combine all ingredients except the butter. Stir until well combined.
- Bring the mixture to a boil over medium heat, stirring occasionally.
- Reduce the heat to medium-low and simmer for about 20 minutes, stirring occasionally, until the sauce has thickened.
- Remove from heat and stir in the butter until fully melted and the sauce is glossy. Set aside or refrigerate until ready to use.
Apple Jalapeño Slaw
- Prep the vegetables and apple.
- In a large bowl, combine the green cabbage, red cabbage, apple, green onions, and jalapeño.
- In a small bowl, whisk together the apple cider vinegar, honey, olive oil, Dijon mustard, salt, and pepper until smooth.
- Pour the dressing over the cabbage mixture and toss until evenly coated.
- Cover and refrigerate at least 20 minutes before serving.
Assembling the Sliders:
- Shred the rotisserie chicken while it is still warm. It pulls apart much more easily than cold chicken. Discard the skin and bones.
- Toss the shredded chicken with enough Honey Molasses BBQ Sauce to coat generously. Set aside.
- Butter the cut sides of each bun and cook face-down in a skillet over medium heat until golden and lightly toasted. Watch closely as they brown quickly.
- Pile a generous portion of BBQ chicken onto each bottom bun. Top with a scoop of Apple Jalapeño Slaw and place the top bun on. Serve immediately while the slaw is still crisp.
Notes
Make ahead:
- Honey Molasses BBQ Sauce keeps refrigerated for up to 3 weeks in an airtight container.
- Apple Jalapeño Slaw can be made a day ahead.
- BBQ chicken can be made up to 3 days ahead and refrigerated.
- Assemble sliders just before serving so the buns stay fresh and the slaw stays crisp.
How to store:
- Store BBQ chicken separately in an airtight container in the refrigerator for up to 3 days.
- Store slaw separately. Do not store assembled sliders.
- Assemble fresh each time for the best result.
How to reheat:
- Reheat BBQ chicken in a skillet over medium-low heat with a splash of water or extra BBQ sauce until warmed through.
- Microwave in 30-second intervals, stirring between, until hot.
- Always add fresh slaw after reheating. Never reheat the assembled slider.
Freezing:
- Freeze shredded BBQ chicken in airtight containers or flat freezer bags for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
- Do not freeze assembled sliders, slaw, or buns.
Did You Make This Recipe?
Let us know in the comments below and share a photo on Facebook or Instagram. Mention or tag @countrygardensandtable!
Leave a Reply