These BBQ chicken sliders are the ultimate game day finger food: saucy, cheesy, and ready in under an hour. They start with rotisserie chicken and soft slider rolls, so you get maximum flavor with minimal effort.

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Prep Time: 15 min | Cook Time: 20 min | Total: 35 min | Servings: 4

Ingredients

400 g cooked chicken (shredded rotisserie or leftover roast)
200 ml BBQ sauce (your favorite brand)
1 small red onion (thinly sliced)
120 g cheddar cheese (shredded)
60 g mozzarella cheese (shredded, for extra melt)
12 slider rolls (soft pull-apart style)
30 g butter (melted)
1 tbsp Worcestershire sauce
1 tsp smoked paprika
0.5 tsp garlic powder
0.5 tsp onion powder
0.25 tsp salt (or to taste)
0.25 tsp black pepper
1 tbsp sesame seeds (optional, for topping)
2 tbsp fresh parsley (finely chopped, optional garnish)

Instructions

Preheat the oven to 180°C (350°F). Lightly grease or line a small baking dish that fits the slider rolls snugly.
In a mixing bowl, combine the shredded chicken, BBQ sauce, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir until the chicken is evenly coated and saucy.
Slice the slider rolls horizontally as a whole slab, keeping the bottoms and tops connected. Place the bottom slab of rolls into the prepared baking dish.
Spread the BBQ chicken mixture evenly over the bottom rolls. Sprinkle the sliced red onion evenly on top, followed by the shredded cheddar and mozzarella cheeses.
Place the top slab of rolls over the filling. In a small bowl, mix the melted butter with an extra pinch of smoked paprika (optional). Brush the butter over the tops of the rolls and sprinkle with sesame seeds if using.
Cover the baking dish loosely with foil and bake for 12–15 minutes, until the cheese is melted and the sliders are heated through.
Remove the foil and bake for another 3–5 minutes, until the tops are lightly golden and slightly crisp.
Let the sliders rest for 3–5 minutes, then sprinkle with chopped parsley if using. Cut along the roll lines and serve warm.

Ingredient Swaps

cheddar cheese → dairy-free shredded cheese – for a dairy-free version while still getting a melty, cheesy texture
butter → olive oil – for dairy-free; brush lightly over the rolls instead of butter
slider rolls → gluten-free slider buns – to make the sliders gluten-free
rotisserie chicken → cooked shredded turkey – great for using up holiday leftovers
BBQ sauce → low-sugar or no-added-sugar BBQ sauce – for a lower-sugar option
cheddar and mozzarella → pepper jack cheese – for a spicier, more flavorful kick

Tips

Use freshly shredded cheese for the best melt; pre-shredded cheese can be drier and less gooey.
If your BBQ sauce is very thick, loosen it with 1–2 tbsp water so the chicken stays juicy and saucy.
Warm the shredded chicken and BBQ mixture slightly in a pan before assembling if your chicken is cold from the fridge to reduce oven time.
For extra crunch and freshness, add a quick coleslaw on top of the chicken after baking, right before serving.
Store leftover sliders in an airtight container in the fridge for up to 2 days and reheat in a 160°C (320°F) oven for 8–10 minutes until warmed through.
To scale up for a crowd, double the recipe and use a large sheet pan; keep the rolls in big slabs for easy assembly and serving.

Nutrition (per serving)

Calories: approximately 480 per serving
Protein: 30g
Carbohydrates: 40g
Fat: 20g

BBQ Chicken Sliders

Print Recipe

Course Main Course

Servings 4 people

Ingredients

400 g cooked chicken shredded rotisserie or leftover roast
200 ml BBQ sauce your favorite brand
1 small red onion thinly sliced
120 g cheddar cheese shredded
60 g mozzarella cheese shredded, for extra melt
12 slider rolls soft pull-apart style
30 g butter melted
1 tbsp Worcestershire sauce
1 tsp smoked paprika
0.5 tsp garlic powder
0.5 tsp onion powder
0.25 tsp salt or to taste
0.25 tsp black pepper
1 tbsp sesame seeds optional, for topping
2 tbsp fresh parsley finely chopped, optional garnish

Instructions

Preheat the oven to 180°C (350°F). Lightly grease or line a small baking dish that fits the slider rolls snugly.
In a mixing bowl, combine the shredded chicken, BBQ sauce, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir until the chicken is evenly coated and saucy.
Slice the slider rolls horizontally as a whole slab, keeping the bottoms and tops connected. Place the bottom slab of rolls into the prepared baking dish.
Spread the BBQ chicken mixture evenly over the bottom rolls. Sprinkle the sliced red onion evenly on top, followed by the shredded cheddar and mozzarella cheeses.
Place the top slab of rolls over the filling. In a small bowl, mix the melted butter with an extra pinch of smoked paprika (optional). Brush the butter over the tops of the rolls and sprinkle with sesame seeds if using.
Cover the baking dish loosely with foil and bake for 12–15 minutes, until the cheese is melted and the sliders are heated through.
Remove the foil and bake for another 3–5 minutes, until the tops are lightly golden and slightly crisp.
Let the sliders rest for 3–5 minutes, then sprinkle with chopped parsley if using. Cut along the roll lines and serve warm.