Description
These Chipotle Cheddar BBQ Chicken Sliders are full of saucy BBQ chicken, tangy chipotle mayo, and melty cheddar cheese on sweet toasted Hawaiian buns. They couldn’t be easier to make and they’re perfect for everything from game day spreads to weeknight meals!
Ingredients
Scale
BBQ Chicken
- 2 cups shredded boneless skinless chicken breast
- 1 cup barbecue sauce
Chipotle Mayo
- 1/4 cup mayonnaise
- 1 chipotle pepper in adobo sauce
- 1/2 teaspoon sweet paprika
- 1 clove garlic, finely minced or crushed
- 1/2 tablespoon chopped cilantro
- pinch of salt
Sliders
- 12 count Hawaiian sweet rolls
- 12 slices cheddar cheese (orange)
- 1/3 cup thinly sliced red onion
- 1 tablespoon melted butter, plus more for serving
- chopped parsley and chives, for serving
Instructions
- Prep and Toast the Rolls: Turn the oven to low broil. Slice the Hawaiian rolls in half and place on a lined baking sheet. Toast the halves, cut side up, watching carefully, until golden brown and toasted. Remove from the oven and then lower the oven temp to 350 degrees.
- Make the Barbecue Chicken: Add the shredded chicken and barbecue sauce to a mixing bowl and stir until well combined.
- Make the Chipotle Mayo: Add the mayo, chipotle pepper, paprika, garlic, cilantro, and salt to a food processor or blender. Blend until well combined and then transfer to a small bowl.
- Assemble the sliders: Brush the chipotle mayo on both sides of the toasted rolls. Then on the bottom half of the rolls, place 6 slices of cheese, then layer on the bbq chicken. Top the bbq chicken with sliced red onion and then top with the remaining 6 slices of cheese. Place the top half of the rolls over the meat and cheese.
- Brush melted butter over the top of the rolls and then cover the sheet pan with aluminum foil. Bake the rolls, covered, at 350 degrees for 10 minutes.
- After 10 minutes, remove the foil from the sheet pan and bake for additional 10-15 minutes until the cheese is fully melted and the rolls are golden brown and toasted on top.
- Top with fresh chives and parsley and then cut and serve.
