Julie Clark
Updated:
BBQ Chicken Sliders on Hawaiian Rolls (Ready in 30 Minutes)
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These BBQ chicken sliders are made with shredded chicken, tangy barbecue sauce, sharp cheddar cheese, and soft Hawaiian rolls, all baked under a savory herbed butter glaze that makes the tops golden and the bottoms just crisp enough. Ready in 35 minutes.
If you’ve made baked sliders before, you know the butter situation is everything. Most recipes brush on plain melted butter and call it done. Here, we take it one step further with a quick mix of butter, beef broth base, fresh thyme, and Parmesan cheese. It sounds like a small thing but it isn’t. That glaze seeps into the roll tops while they bake and creates this savory, almost caramelized crust. We do this with our cheesy hawaiian bread rolls, too!
These bbq chicken sliders work for tailgates on game day, potlucks, birthday parties, game nights, or a Thursday when you need something the whole family will eat.
Why this BBQ Chicken Sliders recipe works:
Most BBQ chicken slider recipes give you solid results. This one gives you great results because of a few specific choices:
- The butter glaze is savory, not just greasy. Adding beef broth base (Better Than Bouillon) and Parmesan to the melted butter adds depth that plain butter can’t match. The thyme gives it a fresh, herby note that balances the sweetness of the BBQ sauce.
- Warming the pulled chicken before assembling prevents soggy bottoms. Cold, wet chicken releases liquid into the rolls as it heats up. A quick 60-second microwave of the chicken and sauce mixture before layering solves this completely.
- Foil on, then foil off. Covering the sliders for the first 20 minutes traps heat and melts the cheese through without drying out the tops. Removing the foil for the last 3–5 minutes is what gives you that golden, slightly crisp top.
The beauty of slider buns is that you can stuff those sweet Hawaiian rolls with anything. Ham and cheese sliders and pizza sliders are easy for eating on the. Reuben sliders are great to use up leftover roast beef. And then there’s pulled pork sliders, chicken Parmesan sliders, Cuban sandwich sliders, hawaiian roll cinnamon rolls, breakfast sliders and even French Dip Sliders…you get the idea. Hawaiian roll sliders are amazing.
Enjoy! – Julie
What chicken is best for bbq chicken sliders?
The best chicken for BBQ chicken sliders is rotisserie chicken, freshly shredded. It has the right texture, built-in seasoning, and you can have it pulled and ready in under 5 minutes.
If you’re cooking chicken specifically for this recipe, boneless skinless chicken breasts cooked in the instant pot or crockpot shred beautifully and have a neutral flavor that lets the BBQ sauce shine. Thighs also work and stay more moist if you’re making sliders ahead of time.
Canned chicken is technically fine in a pinch (use 3 cans, drained well), but the texture is noticeably different and not ideal for a party situation.
What Cheese Works Best?
Sharp cheddar is the default here and a great choice. It melts well, has enough flavor to stand up to tangy BBQ sauce, and most people have it on hand.
Other cheeses that work well:
- Gouda: smoky and creamy, excellent with BBQ
- Pepper jack: adds a little heat, great for a crowd that likes spice
- Mozzarella: mild and super melty, good if you’re serving kids
- Provolone: slightly sharper than mozzarella, melts beautifully
Avoid pre-shredded bagged cheese for this recipe. The anti-caking coating prevents a clean melt. Buy a block and slice or shred it fresh.
How To Make BBQ Chicken Sliders
Slider recipes are known for being made with Hawaiian rolls, this BBQ chicken sliders recipe is no different.
- First, start with slicing the Hawaiian rolls in half lengthwise, keeping the top buns and bottom buns each in a single layer. Place the buns on a baking pan lined with aluminum foil.
- Next, in a large bowl, combine the shredded chicken with your favorite BBQ sauce. Stir to coat. You want just enough BBQ sauce to coat the chicken, not dripping everywhere.
- Layer the chicken over the bottom layer of the Hawaiian rolls. Top the chicken with sharp cheddar cheese. We used sliced cheese, but you can use freshly shredded for an amazing melt.
- Close the sliders with the top half of the Hawaiian bread and the final step is to brush the top of the buns with a savory herbed melted butter. For an amazing “oh my goodness, that’s so good” buttery topping, I highly suggest adding a quarter teaspoon of Better Than Bullion Beef Broth base to the butter as well as fresh thyme and Parmesan cheese. Seriously, try it.
- Finally, you’re going to bake the sliders until the cheese has melted and the top has a beautiful golden brown color. Top with sesame seeds or Parmesan cheese if desired.
Can I Make These Ahead of Time?
Yes. BBQ chicken sliders are one of the better make-ahead party foods because they hold up well and reheat cleanly.
To make ahead: Assemble the sliders fully (chicken, cheese, tops, butter glaze) and cover tightly with foil. Refrigerate for up to 24 hours. When ready to bake, add 5 minutes to the covered bake time since everything is coming from cold.
To reheat leftovers: Air fryer at 350°F for 4–5 minutes is the best method — it crisps the bottom and warms through without making the rolls soggy. Microwave works in a pinch but softens the rolls. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Add Coleslaw for the Best Version of These
If you’ve never put coleslaw on a BBQ chicken slider, this is the moment. The cool crunch of creamy coleslaw against the warm, saucy chicken is genuinely one of the best bites in the slider world.
Make the sliders as written, then set out a bowl of pineapple coleslaw with jalapeño pepper alongside. Let guests stuff their own. That way people who want it can load up and those who don’t can skip it.
Recipe Variations Worth Trying
Add pickles or red onion. Thin slices of red onion or bread-and-butter pickles layered over the chicken before the cheese add brightness and crunch that cuts through the richness.
Swap the cheese. Gouda and pepper jack are the two best swaps depending on who you’re feeding.
Add bacon. A layer of cooked, crumbled bacon over the chicken before the cheese is never the wrong call.
Change the seasoning in the butter. Garlic powder, smoked paprika, or even a pinch of cayenne in the butter glaze all work well. The base recipe is savory and herby but you can take it smoky or spicy depending on the crowd.
Use a different sauce. Try homemade BBQ sauce, a honey mustard-BBQ blend, or homemade Asian BBQ sauce for a completely different flavor profile on the same base recipe.
What to Serve with BBQ Chicken Sliders
These sliders are a complete handheld meal, so sides should be simple and shareable.
Potato options: Easy Roasted Potatoes, Spicy Baked Sweet Potato Fries, or classic waffle fries are all crowd-pleasing. Pizza Twice Baked Potatoes are a fun upgraded option if you want something more substantial.
Wings: If you’re doing a full game day spread, wings are the natural pairing. Blueberry BBQ Wings, Baked Asian Chicken Wings or Classic Buffalo Wings all work.
Corn: Corn on the cob, elote-style, or a quick corn salad are lighter options that balance the richness of the sliders.
Other Recipes to Love
If you like this BBQ chicken sliders recipe, try our baked bbq chicken, and then try one of these.
- Our one pot sausage pasta recipe keeps dinner made easy for busy weeknights!
- Have a lot of apples? If so, this sheet pan apples and chicken dinner is for you.
- Triple chocolate cake mix brownies…. need I say more?
Frequently Asked Questions
What toppings are good on BBQ chicken sliders?
Sharp cheddar cheese, red onion, pickles, bacon, and coleslaw are all great on BBQ chicken sliders. The herbed butter glaze on top, made with beef broth base, Parmesan, and fresh thyme, is the finishing touch that takes them from good to great.
How do I keep BBQ chicken sliders from getting soggy?
Warm the chicken and BBQ sauce mixture before assembling. Cold, wet chicken releases liquid into the rolls as it heats. Also avoid over-saucing: you want the chicken coated, not drenched. Baking on foil-lined pan (not in a deep dish that traps steam) also helps.
BBQ Chicken Sliders with Herbed Butter Glaze
Shredded chicken, tangy BBQ, sharp cheddar, and a savory herbed butter glaze baked into soft Hawaiian rolls. No dry chicken or soggy bottoms.
Servings 12
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Ingredients
- 3 cups shredded chicken
- 1 cup barbecue sauce
- 6 slices sharp cheddar cheese shredded cheese works as well.
- 12 Hawaiian bread rolls (1 package)
- 1/3 cup melted salted butter
- ¼ teaspoon beef broth base (Better Than Bouillon)
- 3 sprigs of thyme (stems removed)
- 1 tablespoon grated Parmesan cheese
Instructions
- Preheat oven to 350ºF. Line a baking sheet or a 9×13" baking dish with aluminum foil. Spray very lightly with cooking spray.
- In a microwave safe large bowl, mix together the shredded chicken and barbecue sauce. (Use as much barbecue sauce as you'd like…more or less! Heat the chicken and bbq sauce mixture in the microwave if it is not warm. This will help the sandwiches heat through properly. 3 cups shredded chicken, 1 cup barbecue sauce
- Use a large serrated knife to slice the rolls in half, separating the tops from the bottoms. Place the bottom of the rolls onto the prepared baking pan. 12 Hawaiian bread rolls
- Evenly distribute BBQ chicken mixture over the rolls. Top with the slices of cheese. Place the tops of the rolls onto the sandwiches. 6 slices sharp cheddar cheese
- In a small bowl, mix together the butter, beef broth, thyme, and Parmesan cheese. Brush butter mixture over the rolls. ⅓ cup melted salted butter, ¼ teaspoon beef broth base, 3 sprigs of thyme, 1 tablespoon grated Parmesan cheese
- Cover the rolls loosely with foil. Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Then remove the foil and bake for another 3-5 minutes. Slice into individual rolls to serve. Serve warm.
Video
Notes
- If you don’t have Better Than Bouillon Beef Base, substitute 1 teaspoon of Worcestershire sauce in the butter mixture. Don’t skip the butter glaze entirely as it’s what makes these sliders stand out.
- Make ahead: Assemble fully, cover with foil, refrigerate up to 24 hours. Add 5 minutes to covered bake time.
- Storage: refrigerate any leftovers in an airtight container. Reheat leftover sliders in air fryer at 350°F for 4–5 minutes for best results. Microwave works but softens the rolls.
- Use sliced cheese, not pre-shredded bagged cheese. It melts more cleanly.
- Chicken options: rotisserie chicken for the best shortcut, Instant Pot shredded chicken breasts, slow cooker chicken, or 3 cans drained canned chicken (last resort).
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 270kcal | Carbohydrates: 25g | Protein: 14g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 469mg | Potassium: 144mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 314IU | Vitamin C: 0.1mg | Calcium: 77mg | Iron: 1mg
This has become a family favorite!! Thank you!
Do the bottom of the Hawaiian rolls end up soggy?
Can you make these then freeze them for later?
Can you make these ahead of time?
I think the crockpot is the best way to cook the chicken, but I was pressed for time, So I simmered it in water. Chicken broth would be good too. I just kept checking to see if it was tender and then I drained it and shredded it. Added Sweet Baby Ray’s and caramelized onions. I used smoked provolone cheese. They were fantastic. I want to try the Asian sauce next time, It sounds yummy. Thanks for the recipe, we loved it.
Question:
How do YOU bake or boil the chicken? I haven’t found a tried and true recipe yet.
Mine always gets tough so easily if I even SLIGHTLY over cook it.
Many thanks!
Very easy dinner! Love