Smoky shredded chicken piled on sweet Hawaiian rolls and drizzled in BBQ sauce, these BBQ Chicken Sliders are a perfect tailgate appetizer or quick party snack.
Smoked and Shredded BBQ Chicken Sliders
Turn pulled BBQ chicken into a handheld favorite with these sliders. In about an hour you can season and smoke boneless chicken thighs, shred them, toss with a sweet-and-spicy BBQ sauce, and stack the saucy meat on buttery toasted Hawaiian rolls for a crowd-pleasing result.
These bite-sized sliders are full of smoky, tangy, and slightly sweet flavors—ideal for cookouts, game days, or casual family dinners.
Ingredients for this Recipe
You only need a few ingredients to make these sliders. Gather the following:
- 3 pounds boneless, skinless chicken thighs
- 1 Tablespoon avocado oil
- 2 Tablespoons sweet rub
- 2 Tablespoons butter
- 1 cup apple-jalapeño or preferred BBQ sauce
- 2 packages Hawaiian sweet rolls
If you don’t have a particular branded rub or sauce on hand, use any sweet rub and a BBQ sauce you like or make your own. The sliders will still be delicious.
How to Make BBQ Chicken Sliders
This recipe is straightforward and comes together in just over an hour. Follow these steps:
- Preheat the smoker. Set your smoker to 275°F. This moderate temperature lets the chicken absorb smoke while staying juicy. If you don’t have a smoker, you can roast the seasoned thighs in the oven—flavor will differ but the sliders will still be tasty.
- Season the chicken. Drizzle the thighs with avocado oil and rub to coat. Sprinkle both sides with the sweet rub so every bite is seasoned.
- Smoke the chicken. Place the thighs on the smoker grates and smoke for about 45 minutes, or until the thickest part reaches 175°F. That temperature ensures tender, shred-ready dark meat.
- Rest and shred. Transfer the chicken to a large bowl and let it rest 10 minutes to redistribute juices. Shred with two forks, a hand mixer, or other preferred method.
- Toast the rolls. Slice the Hawaiian rolls and toast cut-side up under the broiler for 2–3 minutes until golden.
- Heat the sauce and assemble. Warm the BBQ sauce in a small saucepan with the butter until smooth. Toss the shredded chicken in the warm sauce until evenly coated, then pile the sauced chicken onto the toasted rolls and serve warm.
Pro Tips
Small adjustments make a big difference. These tips will help you get the best texture and flavor:
- Use thighs for juiciness. Chicken thighs stay moister and shred more easily than breasts.
- Cook to the right temperature. Aim for 175°F for thighs; this makes shredding effortless while keeping the meat juicy.
- Shred efficiently. A hand mixer or gloves for handling hot meat speeds up shredding and keeps cleanup easy.
Serving Suggestions
These sliders are perfect for sharing and pair well with classic barbecue sides. Some ideas:
- Complete the meal. Serve with baked beans, grilled corn, or a simple pasta salad.
- Add toppings. Quick pickles, pickled red onions, or creamy coleslaw add crunch and brightness.
- Swap the sauce. Use a milder sweet-tangy sauce if you prefer less heat.
- Make larger sandwiches. Use the same shredded chicken on full-size buns for hearty BBQ sandwiches.
Simple Smoked BBQ Chicken Slider Recipe
Make these BBQ Chicken Sliders and feel like the backyard BBQ hero. After you try them, share how they turned out and any tweaks you made.
Snap a few photos of your sliders and share them with friends and family—these are the kind of appetizers that disappear fast.
Smoked & Shredded BBQ Chicken Sliders
Ingredients
- 3 pounds boneless, skinless chicken thighs
- 1 Tablespoon avocado oil
- 2 Tablespoons sweet rub
- 2 Tablespoons butter
- 1 cup apple-jalapeño or preferred BBQ sauce
- 2 packages Hawaiian sweet rolls
Instructions
- Preheat the smoker. Set to 275°F.
- Season the chicken. Drizzle with oil and rub both sides evenly with the sweet rub.
- Smoke the chicken. Smoke about 45 minutes or until the thickest part reaches 175°F.
- Rest the chicken. Move to a bowl and rest 10 minutes.
- Heat the sauce. Warm the BBQ sauce with the butter in a small saucepan until combined.
- Shred the chicken. Shred the rested chicken and toss with the warm sauce.
- Toast the buns. Slice rolls and toast cut side up under the broiler 2–3 minutes until golden.
- Serve. Pile the sauced chicken onto the toasted rolls and serve warm.
Notes
Swap in your favorite rub or sauce if desired. Homemade or store-bought apple-jalapeño sauce pairs exceptionally well with the sweet rolls and smoked thighs.
Nutrition
Nutrition information is an approximation.