Description
These Chipotle Cheddar BBQ Chicken Sliders combine tender shredded chicken smothered in smoky barbecue sauce with a creamy, spicy chipotle mayo, all layered on toasted Hawaiian sweet rolls and melted cheddar cheese. Perfect for game day or casual gatherings, these sliders deliver bold flavors with a hint of heat and a touch of sweetness.
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: Preheat your oven to low broil. Slice the Hawaiian rolls in half horizontally and arrange them cut side up on a baking sheet lined with parchment paper or foil. Place under the broiler and toast carefully until the cut sides are golden brown and slightly crispy, then remove from the oven. Lower the oven temperature to 350 degrees Fahrenheit.
- Make the Barbecue Chicken: In a mixing bowl, combine the shredded chicken and barbecue sauce. Stir thoroughly until the chicken is evenly coated with the sauce.
- Make the Chipotle Mayo: Add the mayonnaise, chipotle pepper in adobo sauce, sweet paprika, garlic, chopped cilantro, and a pinch of salt to a food processor or blender. Blend until smooth and creamy, then transfer to a small bowl.
- Assemble the Sliders: Brush the chipotle mayo evenly on both the top and bottom halves of the toasted rolls. On the bottom halves, place 6 slices of cheddar cheese, then layer the BBQ chicken evenly on top. Add the thinly sliced red onion over the chicken, then top with the remaining 6 slices of cheddar cheese. Place the top halves of the rolls over the assembled layers.
- Bake the Sliders: Brush the melted butter over the tops of the assembled sliders. Cover the baking sheet tightly with aluminum foil and bake in the preheated 350-degree oven for 10 minutes to heat through and meld flavors. Remove foil and continue baking for an additional 15 minutes until the cheese is fully melted and the tops of the rolls are golden brown and toasted.
- Serve: Remove the sliders from the oven and sprinkle chopped parsley and chives on top for freshness. Slice each slider apart and serve warm.
Notes
- If you prefer milder heat, reduce the chipotle pepper to half or omit the adobo sauce.
- For extra smoky flavor, use smoked cheddar cheese or add a dash of smoked paprika.
- Hawaiian rolls can be substituted with slider buns if you cannot find them.
- Leftover chipotle mayo keeps well refrigerated for up to 3 days and can be used as a sandwich spread or dip.
- Make sure to watch the rolls closely during broiling to prevent burning.
Nutrition
- Serving Size: 1 slider
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 55 mg
