Barbie Q Chicken Sliders Recipes

BBQ CHICKEN SLIDERS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice the rolls in half lengthwise. Place the bottom half in a 9 x 13-inch (23 x 33 cm) rimmed baking dish. Spread the chicken evenly over the rolls, followed by the barbecue sauce, red onion, Pepper Jack cheese, and parsley. Top with the remaining rolls.
• Brush the tops of the rolls with melted butter. Bake for 20 minutes, until the bread is golden brown. Slice into individual sliders, then serve.
• Enjoy!

BBQ BARBIE - MINI CHICKEN SLIDERS

Steps:

• Heat grill to medium.
• Finely grind the chicken breast, onion, garlic and ginger together and place in a medium bowl. Add the rice wine vinegar, soy sauce and sesame oil and mix thoroughly. Shape this mixture into 2 by 1-inch patties and let rest in the refrigerator for 5 minutes. Toast the brioche rolls, then grill the chicken patties for about 5 to 6 minutes over a medium heat. (Don't try to cook faster over high heat as the outside will be cooked and not the inside.)
• To finish, place 1 patty on the bottom of each toasted bun, top with cheese, sliced tomato, onion and iceberg lettuce and cover with the bun top.

BARBECUE CHICKEN AND SQUASH SLIDERS

Steps:

• In 2-quart saucepan, heat Sauce ingredients to boiling over medium heat, stirring frequently. Reduce heat; simmer 3 minutes, stirring frequently.
• Stir in chicken until evenly coated. Heat over low heat, stirring frequently, until hot.
• Spoon about 1/4 cup chicken mixture onto bottom of each bun; cover each with bun top.

BAR CHICKS - BLACKENED CHICKEN SLIDERS

Steps:

• Mix white wine, soy sauce, 1 tablespoon lime juice, and Worcestershire sauce together in a resealable bag; add chicken and seal bag. Marinate chicken in the refrigerator for 8 to 24 hours.
• Mix 1 tablespoon salt, onion powder, sugar, 1 teaspoon ground black pepper, white pepper, cayenne pepper, garlic powder, and oregano together in a bowl for the blackened seasoning; transfer to a shaker or an air-tight container.
• Place mayonnaise, chives, garlic, 1 teaspoon lime juice, ground chipotle pepper, salt, and black pepper in a food processor; pulse together until chives are minced and aioli is smooth and evenly mixed. Transfer to an air-tight container and store in the refrigerator.
• Heat 1 tablespoon olive oil and 1 tablespoon butter together in a skillet over medium heat; cook and stir onion until softened and translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until onion is very tender and dark brown, about 30 minutes more. Remove from heat.
• Remove chicken from marinade and pat dry with paper towels. Spray chicken pieces with cooking spray and sprinkle all sides with blackened seasoning.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet; cook chicken until no longer pink in the center and the juices run clear, about 5 minutes per side.
• Assemble sliders by layering a piece of chicken, a strip of Cheddar cheese, and a spoonful of caramelized onion onto the bottom of each bun. Place a dollop of aioli on the top portion of bun before placing atop onion layer, forming a sandwich.