These easy BBQ chicken sliders with coleslaw are smothered in a tangy habanero barbecue sauce, piled on sweet Hawaiian rolls, and topped with crunchy pickles. A perfect game day recipe and crowd pleaser, these sliders come together with simple ingredients that everyone will love.
Table of Contents
Jump to:
- For Cozy Get-Togethers
- Why You'll Love It
- Ingredients with Steps
- Culinary Glossary
- Instructions with Pictures
- Equipment
- Kitchen Must-Haves Reviews
- Storage and Reheating
- Substitutions
- Variations
- 5 Cooking Tips
- Frequently Asked Questions
- Chicken Recipes
- Cooking Tips and Tutorials
- 📖 Recipe
- Have a Comment or Question?
For Cozy Get-Togethers
Fall is the season of big gatherings from football tailgates to cozy family get-togethers, and nothing kicks off the party quite like a tray of BBQ chicken sliders with coleslaw. These sliders bring just the right amount of heat, smothering tender pulled chicken in a tangy habanero barbecue sauce that's bold without being overpowering.
Habaneros carry a fruity, almost citrusy flavor that balances beautifully with the sweetness of brown sugar, giving every bite a fiery-sweet harmony.
Satisfying Texture and Bold Flavors
What makes these sliders shine is the contrast: hot, juicy chicken dripping in sauce layered against crisp, cool coleslaw piled high on soft Hawaiian rolls. The texture is every bit as satisfying as the taste, tender, smoky, sweet, spicy, and refreshing all at once.
It's the perfect tailgating recipe idea with a kick, simple enough to pull together for a crowd yet impressive enough to become everyone's new favorite game day tradition.
Why You'll Love It
- Perfect for a Crowd - Serve these sliders on sweet Hawaiian rolls and you've got a tailgating or game day hit.
- Ready in Under an Hour - No overnight marinades or long prep times; just simple steps from grill pan to oven to plate.
- Juicy, Smothered Chicken - Tender pulled chicken thighs soak up every drop of tangy habanero barbecue sauce.
- Balanced Heat & Sweet - Habanero brings a fruity kick that's bold but not overpowering, mellowed by brown sugar sweetness.
- Cool & Crisp Contrast - Creamy coleslaw adds crunch and freshness against the hot, saucy chicken.
Recommended Reads
- Grilled Pork Chops with Tamarind Habanero Glaze and Coleslaw
- Lemongrass Marinated Grilled Chicken Spring Rolls
- How to Shred Chicken | Easy Methods for Meal Prep
- Shrimp and Pork Belly Pad Thai - Spring Roll Style
- Habanero Tamarind Glaze | Sweet, Spicy, and Tangy
Ingredients with Steps
Season and sear the chicken thighs in a cast-iron grill pan, then finish them in the oven until they are juicy and fully cooked, before shredding.
Simmer ketchup, brown sugar, Dijon mustard, Creole seasoning, smoked paprika, and habanero hot sauce to create a glossy barbecue sauce, then toss with the shredded chicken until well-coated. Whisk together mayonnaise, apple cider vinegar, brown sugar, and seasonings for a quick coleslaw, then toss with a store-bought mix.
Lightly toast Hawaiian rolls on the grill pan, layer with saucy pulled chicken, crisp coleslaw, and dill pickles, then cap with the top rolls and serve warm.
Culinary Glossary
This section concisely defines key ingredients and techniques related to this post to enhance understanding and improve cooking skills.
- Creole Seasoning- A spice blend from Louisiana that combines paprika, garlic, onion, herbs, and pepper for bold, savory flavor.
- Habanero Pepper - A small, bright chili pepper known for its fiery heat and fruity, citrus-like flavor, and used here in hot sauce form for controlled spice.
- Smothered Chicken - A Southern-style cooking method where chicken is generously coated or simmered in sauce until tender and flavorful.
- Grill Pan - A heavy pan, often made of cast iron, with ridges that mimic the marks of an outdoor grill, used for searing meats and toasting bread indoors.
- Internal Temperature - The measurement of heat inside cooked food, checked with a thermometer to ensure the food is cooked to the desired doneness. Chicken is safe at 165°F.
- Coleslaw - A salad made with shredded raw cabbage and vegetables, typically tossed with a creamy or vinegar-based dressing.
- Celery Seed - A small, aromatic spice with a concentrated celery flavor, often added to coleslaw dressings for a deli-style taste.
- Hawaiian Rolls - Sweet, soft dinner rolls often used for sliders; their pillowy texture pairs well with savory fillings
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Preheat the oven to 375°F. Season the chicken thighs with olive oil and Creole seasoning.
Sear on a grill pan over medium-high heat, 2-3 minutes per side, until grill marks form.
Finish in the oven by transferring the grill pan with chicken inside; roast 12-15 minutes until the internal temperature reaches 165°F. Then, rest and shred the chicken with two forks.
Make the BBQ sauce: In a saucepan, combine ketchup, brown sugar, Dijon mustard, Creole seasoning, smoked paprika, and habanero hot sauce.
Simmer for 8-10 minutes, until the sauce is thick and glossy.
Stir the chicken into the sauce to coat it thoroughly. Simmer for 2-3 minutes to allow the flavors to meld.
Whisk mayo, apple cider vinegar, brown sugar, salt, pepper, and optional celery seed in a bowl.
Toss with coleslaw mix until coated.
Toast the Hawaiian rolls, cut-side down, on the warm grill pan for 1-2 minutes until golden.
Slice the rolls open and begin assembling the sliders.
Layer the bottom rolls with creamy, crunchy coleslaw.
Then top with saucy pulled barbecue chicken.
Top with the roll lids and serve warm for the pickle, use either sliced inside or outside with skewers. To serve, use a serrated knife to separate the rolls like a cake.
Equipment
Here's what you'll need to make this recipe with ease:
- Cast Iron Grill Pan - Essential for creating those beautiful grill marks and locking in flavor before the chicken finishes cooking in the oven. Cast iron retains heat well, making it perfect for both searing and roasting. If you don't have a grill pan, a heavy oven-safe skillet is a good option.
- Oven - After searing, the chicken is placed directly into the oven to finish cooking evenly and remain juicy. This method avoids drying out the meat compared to cooking only on the stovetop.
- Medium Saucepan - Used to simmer the habanero BBQ sauce until it thickens into a glossy, sweet, and spicy coating. A small pot works if you're only making a single batch.
- Mixing Bowl - For tossing the coleslaw mix with its creamy, tangy dressing. A large bowl makes it easier to coat everything evenly without spilling.
- Whisk - Helps blend the mayonnaise, apple cider vinegar, and brown sugar into a smooth coleslaw dressing. A fork works in a pinch, but a whisk gives the best texture.
- Cutting Board & Chef's Knife - A sturdy cutting board and sharp knife make seasoning and prepping the chicken easier and safer. Choose a board that's big enough to avoid crowding.
- Tongs - Useful for flipping the chicken in the hot grill pan without splattering or tearing the meat.
- Meat Thermometer - The most reliable way to check for doneness. Chicken is safe and juicy when it reaches an internal temperature of 165°F.
- Two Forks - For shredding the roasted chicken into tender, bite-sized pieces. If you're cooking in larger batches, hand-held meat shredding claws can save time.
- Large Spoon or Spatula - To fold the shredded chicken into the glossy BBQ sauce, ensuring every piece is thoroughly coated.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Review: I was thrilled when Lodge introduced their Blacklock 12 Inch Triple Seasoned Cast Iron Grill Pan it combines the durability I’ve always trusted from the brand with a much lighter design that makes handling a breeze. The larger square surface was a welcome upgrade, easily fitting about 1 ¾ pounds of boneless, skinless chicken thighs with room to spare, and the triple seasoning provided a naturally nonstick finish right from the start. I’ve been cooking with Lodge cast iron for years, and once again, they didn’t disappoint. This pan is built to last a lifetime while still making everyday cooking feel effortless.
My Review: As a chef with over two decades of experience relying on All-Clad, their D5 Stainless 3-quart saucepan is a kitchen workhorse. The sturdy 3-ply construction ensures even heat distribution for perfect simmering, searing, and everything in between. It's a breeze to clean, goes effortlessly from stovetop to oven, and consistently delivers exceptional results for rice, soups, sauces, and more. This saucepan is a worthy investment if you're looking for durable, versatile, and American-made cookware.
My Review: I love the clean, classic look of this Pyrex 3-piece glass mixing bowl set. It’s a staple in my kitchen. Pyrex is known for its durability, and these bowls definitely live up to that reputation. I use them for everything from mixing batters to storing leftovers, and the fact that they’re microwave-safe makes them super multifunctional. They’re also easy to clean and stack nicely in the cabinet. The only reason this isn’t a five-star for me is because I always have that little fear of breaking them when I’m using or storing them, even though they’re made to last.
My Review: First of all, I love the look of these Walfos silicone whisks. The sleek design instantly caught my eye. They’re sturdy, heat-resistant, and perfect for mixing in non-stick pans without scratching. A dependable, stylish set that gets regular use in my kitchen.
America's Test Kitchen - Winner
My Review: The Thermapen ONE by ThermoWorks is my go-to kitchen thermometer - simple, fast, and incredibly precise. It delivers accurate readings in just one second, making it perfect for everything from meats to baked goods. I love that it's waterproof, has a rotating backlit display, and turns on automatically when you unfold the probe. It's been voted the top thermometer by America's Test Kitchen. It comes with a 5-year warranty and a NIST-traceable calibration certificate, ensuring its reliability—a must-have tool for any cook.
Storage and Reheating
Find the most effective methods for storing and reheating leftovers to maintain their freshness and flavor.
Storage Instructions
- Pulled Chicken: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. For longer storage, place cooled chicken in a plastic freezer bag or container and freeze for up to 2 months.
- Coleslaw: Best eaten the same day for crunch, but it can be kept in an airtight container in the fridge for up to 24 hours. Stir before serving.
- Rolls: Store unused rolls in their original packaging or wrapped in foil at room temperature for 2-3 days. Toast them fresh before assembling sliders.
Reheating Instructions
- Warm the pulled chicken gently in a saucepan over low heat, adding a splash of water or extra barbecue sauce to keep it moist.
- For a larger batch, spread chicken in an even layer on a baking sheet, cover loosely with aluminum foil, and reheat at 325°F until warmed through.
- If frozen, thaw overnight in the refrigerator before reheating.
Substitutions
Get easy ingredient swaps to accommodate dietary needs or what you already have on hand in your pantry.
Dairy-Free
- Yay! This recipe is already dairy-free.
Gluten-Free
- Slider Buns: Substitute Hawaiian rolls with a gluten-free slider bun or dinner roll. Many grocery stores carry soft gluten-free rolls that toast nicely. If you crave the sweet touch of Hawaiian rolls, consider gluten-free brioche rolls as a suitable substitute.
Vegetarian
- Protein Swap: Replace the chicken with shredded jackfruit (canned in brine, not syrup). Once seared and roasted, it shreds into strands that mimic pulled chicken and soaks up the habanero BBQ sauce beautifully. Another option is pulled oyster mushrooms, which offer a meaty texture with a smoky flavor.
- Cooking Method: Instead of roasting, cook jackfruit or mushrooms directly in the sauce after a quick sear in the grill pan. This keeps them tender while allowing them to absorb the sweet and spicy BBQ flavor.
- Assembly: Keep the same steps, pile the BBQ-smothered jackfruit or mushrooms on toasted Hawaiian rolls, top with tangy coleslaw and dill pickles.
- Optional Add-In: Add a slice of cheddar or melty cheese before the coleslaw for extra richness, or crispy onions for crunch.
Convenience
- Rotisserie Chicken: Skip the grill pan and oven by shredding the meat from a store-bought rotisserie chicken. Stir it straight into the habanero BBQ sauce for a quick shortcut.
- Leftover Chicken: This recipe is a great way to use up leftover baked, grilled, or roasted chicken. Just shred it, warm it gently in the sauce, and assemble the sliders.
- Store-Bought Coleslaw Dressing: If you're short on time, swap the homemade dressing for your favorite bottled coleslaw dressing from the grocery store.
- Favorite Barbecue Sauce: Not into making sauce from scratch? Use your favorite store-bought barbecue sauce and stir in a little habanero hot sauce for the same kick.
Variations
Explore fun twists and creative ways to make this recipe your own.
- Cheesy Sliders: Add a slice of cheddar or melty cheese on top of the pulled chicken before adding the coleslaw. Place the sliders in a baking dish, brush the tops of the rolls with garlic butter, and bake until golden brown and the cheese is melted.
- Slow Cooker Method: Place seasoned chicken thighs and sauce ingredients in a slow cooker (or crock pot). Cook on LOW for 4-5 hours or HIGH for 2-3 hours, then shred and serve. This is a great option if you want a hands-off recipe for game day.
- Air Fryer Method: Air fry boneless skinless chicken thighs at 375°F for about 18-20 minutes, flipping halfway through, until internal temperature reaches 165°F. Shred, then toss with the habanero BBQ sauce.
- Instant Pot Method: Pressure cook the chicken thighs with ½ cup of water or broth on HIGH for 10 minutes, then quick-release. Shred the chicken and stir it into the habanero BBQ sauce.
- Extra Heat: Mix diced pickled jalapeños into the coleslaw or drizzle extra habanero hot sauce over the sliders before topping with the buns.
- Sweet & Smoky Twist: Swap the habanero hot sauce for chipotle in adobo for a smoky, slightly less fiery BBQ sauce.
Change Heat Level - Adjust the recipe's heat level to your preference and learn more about the Scoville Scale and Chili Pairings.
5 Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently. Learn more about How to Shred Chicken | Easy Methods here.
- Check Internal Temperature: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F before shredding it. It's the best way to guarantee juicy, safe-to-eat chicken.
- Rest Before Shredding: Let the chicken rest for 5 minutes after roasting. This keeps the juices locked in, preventing them from drying out when you shred it.
- Smother While Warm: Always mix the chicken into the habanero BBQ sauce while it's still warm. This way, it soaks up more flavor and stays moist.
- Toast the Rolls in the Same Pan: Toasting the Hawaiian rolls on the grill pan after cooking the chicken picks up those leftover drippings for even more flavor.
- Balance the Heat: If your habanero BBQ sauce tastes too fiery, add a little extra brown sugar or a spoonful of your favorite store-bought barbecue sauce to mellow it out without losing flavor.
Frequently Asked Questions
Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.
Yes! You can cook and shred the chicken, then store it in an airtight container in the fridge for up to 3 days. Reheat gently and assemble with fresh rolls and coleslaw just before serving.
Absolutely. This recipe is a great way to use leftover rotisserie chicken or baked chicken. Just shred it, warm it in the habanero BBQ sauce, and you're ready to go.
No, while sweet Hawaiian rolls make the perfect slider buns, you can use any soft dinner rolls or slider rolls you have on hand.
The habanero BBQ sauce is bold yet balanced, featuring brown sugar for a tangy BBQ sauce that's hot without being overpowering. If you prefer less heat, consider reducing the amount of habanero hot sauce or mixing in your favorite store-bought barbecue sauce.
Yes! Place cooled pulled chicken in a plastic freezer bag or sealed container and freeze for up to 2 months. Reheat in a saucepan or covered with aluminum foil in the oven for best results.
Chicken Recipes
Looking for other chicken recipes like this? Try these:
- Rotisserie Chicken Salad | Quick & Easy Meal Prep
- Finger-Licking Chicken Wing Recipes You'll Crave All Year
- Jerk Fajita Trio: 3 Must-Try Recipes for a Spicy Weeknight Cook-Up
- Air Fryer Chicken and Pork Belly Tacos | Easy & Crispy
Cooking Tips and Tutorials
If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- How to Shred Chicken | Easy Methods for Meal Prep
- How to Pound Out Chicken Breasts Evenly | Step-by-Step Guide
- Meet the Scotch Bonnet Pepper: Caribbean Heat with a Fruity Twist
- How to Bread Chicken the Easy Way (Step-by-Step Guide)
📖 Recipe
Easy BBQ Chicken Sliders with Coleslaw | Spicy & Sweet
Ingredients
For the Chicken
- 2 pounds boneless skinless chicken thighs about 6-8 pieces
- 1 tablespoon olive oil
- 1 tablespoon Creole seasoning
For the Habanero BBQ Sauce
- 1 cup ketchup
- 6 tablespoon brown sugar packed, about ⅓ cup
- 2 teaspoons Dijon mustard
- 2 teaspoons Creole seasoning
- 1 teaspoon smoked paprika
- 2 tablespoon habanero hot sauce adjust to taste
For the Easy Coleslaw
- 14 ounces coleslaw mix 1 store-bought bag
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 teaspoon brown sugar
- ½ teaspoon celery seed optional
- salt and pepper to taste
For Assembly
- 12 each Kings Hawaiian Sweet Rolls
- 12 each mini dill pickles
Equipment
- Spatula or large spoon
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Mark and Roast the Chicken: Preheat oven to 375°F. Then, rub chicken thighs with olive oil and Creole seasoning. Heat a cast-iron grill pan over medium-high heat. Sear chicken 2-3 minutes per side, just until grill marks form. Transfer the grill pan with the chicken to the oven and roast 12-15 minutes, until the internal temp reaches 165°F. Remove from oven, rest 5 minutes, then shred with two forks.
- Make the Habanero BBQ Sauce: In a saucepan, combine ketchup, brown sugar, Dijon mustard, Creole seasoning, smoked paprika, and habanero hot sauce. Simmer over medium heat for 8-10 minutes, stirring often, until thick and glossy. Then, stir in the shredded chicken, tossing until fully coated.
- Mix the Easy Coleslaw: In a bowl, whisk mayonnaise, apple cider vinegar, brown sugar, salt, pepper, and optional celery seed. Then, toss with the coleslaw mix until evenly coated. Chill until ready to serve.
- Toast the Rolls & Assemble: Once the chicken is finished, wipe the grill pan lightly and place Hawaiian rolls cut-side down in the warm pan. Toast 1-2 minutes until golden. Pile the bottom rolls with pulled chicken, creamy coleslaw, and sliced dill pickles. Cap with the top rolls and serve warm. (Toasting is Optional).
Notes
- Sweet Potato Fries - oven-baked or air-fried for a crispy, slightly sweet contrast.
- Corn on the Cob - grilled or oven-roasted, brushed with butter and a sprinkle of Creole seasoning.
- Baked Beans - smoky and sweet, they complement the heat of the sliders.
- Macaroni and Cheese - creamy and cheesy, perfect to cool down the spice.
- Garden Salad - light greens with a vinaigrette to balance richness.
- Potato Salad - either classic mayo-based or mustard-style for zing.
Nutrition
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Chef Maika Frederic
Chef and Educator
Haitian-American chef and educator Maika Frederic blends bold flavors with approachable recipes. With a background in both professional kitchens, classrooms, and children therapy as a trained chef, former teacher and technician she brings a thoughtful, inclusive touch to every dish. Through her platform, Just Maika Cooking, she shares diverse meals and practical tips to empower home cooks of all ages and levels.
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