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Best Honey BBQ Chicken Sliders: Easy Tailgate Recipe

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These honey BBQ chicken sliders are ready in under 30 minutes, featuring tender chicken thighs coated in a sweet-smoky honey BBQ sauce, topped with a crunchy slaw, and served on toasted slider buns. Perfect for game day, parties, or a quick weeknight dinner.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs
  • 1 cup your favorite BBQ sauce
  • ¼ cup honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • 2 tablespoons butter or olive oil
  • 2 cups coleslaw mix
  • ¼ cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • ¼ teaspoon celery seed
  • Salt and pepper to taste
  • 12 slider buns (Hawaiian sweet rolls recommended)
  • Butter for toasting the buns

Instructions

  1. Make the slaw first. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, honey, celery seed, and a pinch of salt and pepper. Add the coleslaw mix and toss until everything’s coated. Cover and stick it in the fridge for at least 15 minutes.
  2. Mix the honey BBQ sauce. In a small bowl or measuring cup, stir together the BBQ sauce, honey, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, and onion powder. Taste and adjust sweetness or tanginess as desired.
  3. Prep the chicken. Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
  4. Sear the chicken. Heat your skillet over medium-high heat and add the butter or olive oil. Once shimmering, lay the chicken thighs in the pan in a single layer. Cook undisturbed for 5-6 minutes until deep golden-brown. Flip and cook another 4-5 minutes on the second side. Internal temperature should reach 165°F.
  5. Rest and shred. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Shred using two forks or chop into small bite-sized pieces.
  6. Toss with sauce. Return the shredded chicken to the skillet and pour the honey BBQ sauce over it. Toss until coated. If sauce seems thin, simmer on low heat for 2-3 minutes until thickened.
  7. Toast the buns. Slice slider buns in half. Butter cut sides lightly. Toast in a clean skillet or griddle cut-side down until golden brown, about 1-2 minutes. Alternatively, broil on a baking sheet for 1 minute.
  8. Assemble the sliders. Place a generous scoop of honey BBQ chicken on the bottom half of each bun. Top with a forkful of slaw. Cap with the top bun and press down gently.

Notes

Don’t skip drying the chicken for a good sear. Let chicken rest before shredding to retain juices. Toast buns to prevent sogginess. Keep slaw separate until serving. Make extra sauce for dipping. For a spicy version, add chipotle powder or minced jalapeno to the sauce. For a smoked version, smoke chicken at 225°F for 90 minutes instead of pan-searing. For baked sliders, assemble on a baking sheet and bake at 350°F for 10-12 minutes. Leftover chicken keeps 3-4 days in the fridge; slaw keeps 2 days. Chicken freezes well for up to 3 months.

Nutrition

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