Easy BBQ Chicken Sliders with Coleslaw | Spicy & Sweet
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.
Servings 6 servings
Calories: 450kcal
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
Classic BBQ-Style Sides Ideas
- 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
Calories: 450kcal | Carbohydrates: 30g | Protein: 31g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 152mg | Sodium: 796mg | Potassium: 668mg | Fiber: 2g | Sugar: 24g | Vitamin A: 1119IU | Vitamin C: 30mg | Calcium: 66mg | Iron: 2mg
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