BBQ CHICKEN SLIDERS RECIPE BY TASTY
Here's what you need: dinner rolls or Hawaiian sweet rolls, shredded cooked chicken, barbecue sauce, red onion, pepper jack cheese, fresh parsley, butter
Provided by Tasty
Categories Appetizers
Yield 12 sliders
Number Of Ingredients 7
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!
Nutrition Facts : Calories 266 calories, Carbohydrate 23 grams, Fat 11 grams, Fiber 1 gram, Protein 17 grams, Sugar 3 grams
BBQ PULLED CHICKEN SLIDERS RECIPE BY TASTY
Here's what you need: slider buns, olive oil, BBQ sauce, lemon juice, onion powder, garlic powder, paprika, cayenne, pepper, salt, chicken, red cabbage, shredded carrot, green onion, jalapeño, paprika, pepper, garlic powder, salt, lemon juice, apple cider vinegar, olive oil, honey
Provided by Julie Klink
Categories Appetizers
Time 30m
Yield 12 sliders
Number Of Ingredients 23
Steps:
- Mix together cabbage, carrots, green onions, jalapeños, paprika, pepper, garlic powder, salt, lemon juice, apple cider vinegar, olive oil, and honey. Chill until ready to use.
- Heat a skillet over medium heat. Add olive oil, BBQ sauce, lemon juice, onion powder, garlic powder, paprika, cayenne, pepper, and salt. Stir until sauce begins to bubble and thicken.
- Mix in chicken and stir until fully incorporated.
- Place BBQ chicken on top of bottom slider bun. Top with slaw. Place top bun. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 341 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 2 grams, Protein 17 grams, Sugar 13 grams
PULLED BBQ CHICKEN SLIDERS
Sink your teeth into these Carolina-style Pulled BBQ Chicken Sliders with creamy coleslaw on a delicious sweet roll bun.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 3h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the grill to high heat.
- Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
- Coat the chicken breasts with the oil and season on all sides with salt and pepper.
- Place the chicken breasts directly on the hot grill lined with foil and cook for 3 to 4 minutes on each side or until grill marks have formed.
- Transfer the chicken in a slow cooker lined with a Reynolds® Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 3 hours or low heat for 5 hours.
- Pull the chicken apart using two forks until it is shredded and keep warm.
- Mix together the coleslaw mix, mayonnaise, vinegar, sugar and salt and pepper until combined.
- Serve the pulled chicken on sweet rolls and top off with some creamy coleslaw.
Nutrition Facts : Calories 396 calories, Carbohydrate 340.2 g, Cholesterol 37 mg, Fat 12.8 g, Fiber 1 g, Protein 16.1 g, SaturatedFat 1.6 g, Sodium 745.7 mg, Sugar 12.8 g
PULLED BBQ CHICKEN SLIDERS
Sink your teeth into these Carolina-style Pulled BBQ Chicken Sliders with creamy coleslaw on a delicious sweet roll bun.
Provided by Food Network
Time 3h25m
Yield 8 sliders
Number Of Ingredients 12
Steps:
- Preheat the grill to high heat. Line a hot grill with Reynolds Wrap® Heavy Duty Foil. Coat the chicken breasts with the oil and season on all sides with salt and pepper. Place the chicken breasts directly on the hot grill lined with foil and cook for 3 to 4 minutes on each side or until grill marks have formed. Transfer the chicken in a slow cooker lined with a Reynolds® Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 3 hours or low heat for 5 hours. Pull the chicken apart using two forks until it is shredded and keep warm. Mix together the coleslaw mix, mayonnaise, vinegar, sugar and salt and pepper until combined. Serve the pulled chicken on sweet rolls and top off with some creamy coleslaw.
PULLED BBQ CHICKEN SLIDER WITH PINEAPPLE COLESLAW
Steps:
- For the BBQ sauce: Combine the ketchup, brown sugar, vinegar, whiskey, salt, garlic powder, onion powder, red pepper flakes and mustard in a saucepan. Heat over medium heat, stirring, until warm and the sugar is melted.
- For the chicken: Prepare a grill or grill pan for medium-high heat. Rub the chicken breasts and thighs with the oil, and sprinkle all over with the salt and pepper. Grill for 8 to 9 minutes per side, until white in the center. Shred the chicken and mix with some of the sauce.
- For the coleslaw: Stir together the mayonnaise, vinegar, sugar and some salt in a large bowl. Add the jalapeno, pineapple, green cabbage and red cabbage; toss well.
- Serve the slaw and shredded chicken on the toasted buns.
BBQ CHICKEN SLIDERS
Brining the meat overnight helps make these BBQ chicken sliders taste exceptionally good. Plus, they're so tender, they melt in your mouth. -Rachel Kunkel, Schell City, Missouri
Provided by Taste of Home
Categories Lunch
Time 4h55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a large bowl, mix brine ingredients, stirring to dissolve brown sugar. Reserve 1 cup brine for cooking chicken; cover and refrigerate., Place chicken in bowl with remaining brine; turn to coat chicken. Cover and refrigerate 18-24 hours, turning occasionally., Remove chicken from brine and transfer to a 3-qt. slow cooker; discard brine from bowl. Add reserved 1 cup brine and 1/3 cup liquid smoke to chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Discard cooking juices. Shred chicken with 2 forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns, with coleslaw if desired.
Nutrition Facts : Calories 376 calories, Fat 8g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 883mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 3g fiber), Protein 30g protein.
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