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BBQ Chicken Sliders

Learn how to make an easy BBQ Chicken slider recipe perfect for summer entertaining. No BBQ needed it can all be made in your oven!



  • 2 Chicken Breasts, skin on, bone-in
  • salt and pepper to taste
  • 1 package of brioche buns, slider size
  • 1 tbsp (15 ml) melted butter


  • 1 cup (240 ml) of ketchup
  • 1/4 cup (60 ml) of white wine vinegar
  • 1/3 cup (60 g) brown sugar
  • 1/3 cup (60 ml) of molasses
  • 1 ½ tsp (7.5 ml) of hot sauce
  • 2 tsp (10 ml) Dijon mustard
  • ½ tsp (2.5 ml) Worstershire sauce
  • 2 garlic gloves


  • 2 cups (300 g) Green Cabbage, thinly sliced
  • ¼ cup (40 g) Red Onion, thinly sliced into half moons
  • ½ Carrot, peeled into ribbons with a potato peeler
  • 1/3 cup (60 ml) Mayonnaise
  • 1 tbsp (15 ml) White Wine Vinegar
  • 1 tbsp (12 g) Brown sugar
  • 1 tbsp (15 ml) Dijon Mustard
  • 1 tsp (5 ml) Celery Seed
  • ¼ tsp (1.25 ml) Salt
  • ¼ tsp (1.25 ml) freshly cracked pepper


  1. Preheat oven to 400F/(200C)
  2. Place chicken on a baking sheet and roast for 25-30 mins until cooked through.


  1. Combine ketchup, vinegar, brown sugar, molasses, hot sauce, mustard, Worcestershire sauce and garlic and in a medium saucepan. Cook, while stirring until thicken and reduced slightly.


  1. Slice cabbage, and onion very thin. Place in a large mixing bowl. Add carrots and set aside.
  2. Meanwhile in a smaller bowl combine, mayonnaise, vinegar, brown sugar, Dijon mustard, celery seed, salt and pepper. Mix to combine.
  3. Pour dressing over vegetables and toss. Serve immediately. (If not serving right away, keep dressing and vegetables separated and covered. Toss moments before serving)


  1. Brush brioche rolls with melted butter and lightly toast under the broiler until golden brown.
  2. Remove skin from chicken. Shred chicken meat with two forks and place in a large bowl. You should get about 3 cups.
  3. Warm BBQ sauce and spoon over chicken tossing until well coated. Reserve the rest of the sauce to serve on the side, or it will last in your fridge for 4-5 days or in your freezer for a month.
  4. Place a layer of coleslaw on the bottom of the toasted bun. Top with pulled chicken mixture. Top with bun. Arrange on platter and serve with extra sauce on the side.


By: Beth Le Manach

(Grabbed from: