4th of July BBQ Chicken Sliders (Printer-Friendly)

Tender BBQ chicken served on slider buns with crisp coleslaw, ideal for summer gatherings.

# What You’ll Need:

→ BBQ Chicken

01 - 1.5 pounds boneless, skinless chicken breasts
02 - 1 cup BBQ sauce
03 - 0.5 cup chicken broth
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 0.5 teaspoon garlic powder
07 - 0.5 teaspoon onion powder
08 - Salt and pepper to taste

→ Coleslaw

09 - 3 cups shredded green cabbage
10 - 1 cup shredded red cabbage
11 - 1 medium carrot, grated
12 - 0.25 cup mayonnaise
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon honey
16 - Salt and pepper to taste

→ Assembly

17 - 8 slider buns
18 - 2 tablespoons unsalted butter, melted

# How to Make It:

01 - Season chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium heat. Add chicken breasts and sear 2-3 minutes per side until lightly browned.
02 - Add chicken broth and BBQ sauce to the skillet. Bring to a simmer, cover, and cook for 15-18 minutes or until chicken is cooked through and tender.
03 - Remove chicken from skillet and shred with two forks. Return shredded chicken to the skillet, toss with sauce, and simmer uncovered for 3-5 minutes until sauce thickens.
04 - In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until combined.
05 - Add shredded green and red cabbage and grated carrot to the dressing. Toss well to coat evenly and set aside.
06 - Brush slider buns with melted butter. Toast in a skillet or under the broiler until golden brown.
07 - Place a generous scoop of BBQ chicken on each bottom bun. Top with a heap of coleslaw and cover with the top bun. Serve immediately.

# Expert Tips:

01 -
  • They come together faster than you'd think, leaving you time to actually enjoy your guests instead of being stuck in the kitchen.
  • The coleslaw stays crisp and tangy even when made ahead, which means you can prep everything the morning of your gathering.
  • One bite tastes like you spent hours perfecting these, but the secret is you didn't have to.
02 -
  • Overcooking the chicken even by a few minutes makes it stringy and tough, so use a meat thermometer if you're nervous and pull it when the internal temp reaches one hundred sixty-five degrees Fahrenheit.
  • Don't dress the coleslaw more than a few hours ahead because the cabbage releases water and the whole thing becomes soggy, though the undressed cabbage mix keeps in the fridge for two days.
03 -
  • A meat thermometer is your best friend here because it removes all the guessing, and you'll never accidentally dry out chicken again.
  • If your sauce seems thin after you shred the chicken, simmer it uncovered for an extra few minutes and it'll thicken up beautifully while the flavors concentrate.
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