BBQ Rotisserie Chicken Sliders
Tender shredded rotisserie chicken tossed in homemade Honey Molasses BBQ Sauce, piled onto buttery griddled Hawaiian rolls, and topped with a crunchy Apple Jalapeño Slaw. Make the sauce and slaw ahead, shred the chicken when you're ready, and assemble in minutes.
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.
Toss the cut apple in a very small amount of lemon juice to keep it from browning.
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
Serving size 1 slider. Each stage of cooking the recipe overlaps, making hands on time about 40 minutes total. Make ahead the slaw and BBQ sauce, and shred the chicken early to save time when serving!
Nutritional information provided is an estimate only, calculated using online calculators and do not include suggested or optional ingredients. Variations can occur due to ingredient freshness, brands, and measuring techniques.
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.