Ultimate Smoked BBQ Chicken Sliders
Indulge in these Ultimate Smoked BBQ Chicken Sliders, where tender, juicy shredded chicken meets a rich and tangy honey smoked barbecue sauce. Every bite is an explosion of flavor, with hints of savory onion, zesty peppers, and a punch of garlic, all enveloped in a warm, soft roll. Topped with gooey Swiss cheese and fresh arugula, these sliders are perfect for lunch or as a delightfully satisfying snack. They're the ultimate finger-licking treat that brings the taste of a barbecue right to your kitchen!
6
Servings
N/A
Calories
17
Ingredients
Ingredients
Chicken breasts and thighs, skinless boneless
2 lbs (Cooked and shredded)
Dried basil
1 teaspoon (Seasoning)
Salt and pepper
to taste (Seasoning)
Sweet onion
1 cup (Finely chopped)
Bell pepper
3/4 cup (Chopped)
Garlic cloves
4 (Finely chopped)
Honey smoked barbecue sauce
19 ounces (Your favorite barbecue sauce)
Apple cider vinegar
1/4 cup (For sauce)
Hot chili sauce (Sriracha)
1 tablespoon (For a kick)
Worcestershire sauce
1 tablespoon (For depth of flavor)
Paprika (sweet or smoked)
1 tablespoon (For color and flavor)
Oregano
1/2 teaspoon (For seasoning)
Dried parsley
1 tablespoon (For garnish)
Fresh basil
2 tablespoons (Chopped)
Baby arugula or any fresh greens
as needed
Rolls
6 (Soft, for sliders)
Swiss cheese
6 ounces (Shredded)
Instructions
1
Begin by seasoning the chicken breasts and thighs with dried basil, salt, and pepper. Place them in a small heavy pot and cover them with about 1 cup of water.
2
Bring the water to a boil, then reduce the heat and let the chicken simmer for 10-15 minutes, or until almost cooked through.
3
Once cooked, remove the chicken from the pot and set it aside to cool slightly. Once cool enough to handle, shred the chicken, discarding any visible fat.
4
Strain the cooking liquid and transfer it to a larger pot. Stir in the finely chopped onion, bell pepper, garlic, barbecue sauce, apple cider vinegar, hot chili sauce, Worcestershire sauce, and all herbs and spices.
5
Bring the mixture to a boil, then reduce the heat to a simmer. Allow it to cook for about 30-60 minutes to develop flavors.
6
Fold in the shredded chicken and stir well to incorporate. Let it simmer for an additional 10 minutes until heated through.
7
Spoon generous amounts of the BBQ chicken mixture onto each roll, topped with shredded Swiss cheese and a handful of fresh arugula. Serve warm and enjoy your delicious sliders!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in these sliders?
The recipe uses 2 lbs of skinless boneless chicken breasts and thighs.
What kind of barbecue sauce is recommended for this recipe?
A honey smoked barbecue sauce is recommended for its rich and tangy flavor.
How do I prepare the chicken for the sliders?
Season the chicken with dried basil, salt, and pepper, then boil and simmer it for 10-15 minutes before shredding.
What vegetables are included in the BBQ sauce mixture?
The sauce includes finely chopped sweet onion, bell pepper, and garlic cloves.
Is there a spicy element in the Ultimate Smoked BBQ Chicken Sliders?
Yes, the recipe calls for one tablespoon of hot chili sauce (Sriracha) to provide a kick.
What type of vinegar is used in the sauce?
Apple cider vinegar is used to add tanginess to the sauce.
How long should the BBQ sauce mixture simmer?
The sauce should simmer for about 30 to 60 minutes to allow the flavors to develop.
What kind of cheese is used for the topping?
Shredded Swiss cheese is used for its gooey texture.
How many servings does this recipe make?
This recipe makes 6 servings.
What kind of greens are recommended for the sliders?
Baby arugula or any fresh greens can be used for a fresh crunch.
What spices are used for the chicken seasoning?
The chicken is seasoned with dried basil, salt, and pepper.
Is the chicken cooking liquid reused?
Yes, the cooking liquid is strained and transferred to a larger pot to serve as the base for the BBQ sauce.
What is the purpose of adding Worcestershire sauce?
Worcestershire sauce is added to provide a deeper depth of flavor to the BBQ mixture.
What type of rolls should be used?
Soft rolls are recommended to create the perfect slider experience.
How long do you simmer the chicken once it is added back to the sauce?
Simmer the shredded chicken in the sauce for an additional 10 minutes until heated through.
Does the recipe use fresh or dried herbs for garnish?
The recipe uses both dried parsley and chopped fresh basil.
How much garlic is required?
The recipe calls for 4 finely chopped garlic cloves.
What kind of paprika is best for this recipe?
You can use either sweet or smoked paprika depending on your preference.
What is the first step in making the chicken?
The first step is seasoning the chicken and placing it in a heavy pot with 1 cup of water to boil.
Should the chicken be shredded while hot?
The recipe suggests letting the chicken cool slightly until it is easy to handle before shredding.
Is there any oregano in this recipe?
Yes, 1/2 teaspoon of oregano is used for seasoning the sauce.
Can I use only chicken breasts?
While the recipe calls for a mix of breasts and thighs, you can use only breasts if you prefer.
What should I do with the visible fat on the chicken?
The recipe advises discarding any visible fat once the chicken is cooked and shredded.
Are these sliders suitable for parties?
Yes, they are categorized as finger food and party food, making them perfect for gatherings.
How much BBQ sauce is needed?
You will need 19 ounces of your favorite honey smoked barbecue sauce.
How much bell pepper is included?
The recipe uses 3/4 cup of chopped bell pepper.
Should the sliders be served warm or cold?
They are best served warm immediately after assembly.
How much Swiss cheese is needed?
The recipe calls for 6 ounces of shredded Swiss cheese.
What makes the BBQ sauce 'honey smoked'?
The recipe suggests using a pre-made honey smoked variety of BBQ sauce to achieve that specific flavor profile.
Is there any fresh basil in the recipe?
Yes, 2 tablespoons of chopped fresh basil are included in the ingredients.