BBQ Chicken Sliders

Serves 6

For the Sliders

overhead photo of group of bbq chicken sliders12 Hawaiian bread rolls (12-ounce package)3 cups BBQ shredded chicken (recipe below)12 slices sharp cheddar or mozzarella cheese
3 Tbsp. fresh cilantro leaves, roughly chopped
½ cup red onion, thinly sliced
½ cup unsalted butter, melted
2 sprigs fresh thyme, stems removed
Salt and pepper, to taste

  1. Preheat the oven to 350°F.
  2. Slice the rolls in half horizontally, all the rolls still attached to each other. Place the bottoms in a 9x13-inch baking dish. 
  3. Spread the BBQ shredded chicken evenly over the bottom of the rolls. 
  4. Top the chicken with cheese slices, red onion and cilantro. Place the top halves of the rolls over the filling. 
  5. In a small bowl, mix the melted butter, thyme leaves, salt and pepper together. Brush this mixture over the tops of the rolls. 
  6. Cover the baking dish with aluminum foil and bake for 10 to 15 minutes, or until the sliders are heated through and the cheese is melted. 
  7. Remove the foil and continue baking for an additional 5 minutes to lightly toast the tops of the rolls. 
  8. Remove from the oven and serve the sliders warm.
For the BBQ Chicken

1 pound boneless, skinless chicken breasts
1 tsp. Morton kosher salt
½ tsp. black pepper
1 Tbsp. olive oil
1 cup barbeque sauce
½ cup water
2 Tbsp. Worcestershire sauce
1 tsp. smoked paprika
½ tsp. garlic powder
½ tsp. onion powder
Salt and pepper, to taste

  1. Season the chicken breasts with salt and pepper on both sides.
  2. Heat a large skillet over medium-high heat and drizzle with olive oil.
  3. Add the chicken breasts to the skillet and cook for about 5 to 6 minutes on each side, or until they are cooked through and no longer pink in the center. Transfer the chicken breasts to a cutting board or plate. Let them cool slightly, then shred into smaller pieces. 
  4. In the same skillet over medium heat, add the barbecue sauce, water, Worcestershire sauce, smoked paprika, garlic powder and onion powder. Stir to combine. Add salt and pepper, if desired. 
  5. Add the shredded chicken back to the skillet and mix well with the sauce. Let the chicken simmer in the sauce for about 5 minutes, stirring occasionally, until it is heated through and well coated. Remove skillet from the heat.

Ready: Swap the chicken with pulled pork. Kick up the heat by adding jalapenos!
Set: Save time by buying rotisserie chicken that’s already shredded.
Go! You can make the filling in advance and store it in an airtight container in the refrigerator for up to 3 days.