Bbq Barbecue Chicken Sliders Recipes

Steps:

• Combine the cucumbers, red onion, vinegar, 1/4 cup water, the mustard seeds, sugar and 1/2 teaspoon each salt and pepper in a bowl; toss and let stand 30 minutes.
• Combine the chicken, barbecue sauce and mustard in a large skillet over medium heat. Cook, tossing, until heated through, about 4 minutes.
• Spread mustard on the cut side of each roll, then divide the chicken among the roll bottoms. Top with some of the cucumber mixture and cilantro, then close with the top rolls.

Steps:

• Preheat the oven to 350°F (180°C).
• Slice the rolls in half lengthwise. Place the bottom half in a 9 x 13-inch (23 x 33 cm) rimmed baking dish. Spread the chicken evenly over the rolls, followed by the barbecue sauce, red onion, Pepper Jack cheese, and parsley. Top with the remaining rolls.
• Brush the tops of the rolls with melted butter. Bake for 20 minutes, until the bread is golden brown. Slice into individual sliders, then serve.
• Enjoy!

Steps:

• Mix together cabbage, carrots, green onions, jalapeños, paprika, pepper, garlic powder, salt, lemon juice, apple cider vinegar, olive oil, and honey. Chill until ready to use.
• Heat a skillet over medium heat. Add olive oil, BBQ sauce, lemon juice, onion powder, garlic powder, paprika, cayenne, pepper, and salt. Stir until sauce begins to bubble and thicken.
• Mix in chicken and stir until fully incorporated.
• Place BBQ chicken on top of bottom slider bun. Top with slaw. Place top bun. Serve immediately.
• Enjoy!

Steps:

• Preheat the grill to high heat.
• Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
• Coat the chicken breasts with the oil and season on all sides with salt and pepper.
• Place the chicken breasts directly on the hot grill lined with foil and cook for 3 to 4 minutes on each side or until grill marks have formed.
• Transfer the chicken in a slow cooker lined with a Reynolds® Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 3 hours or low heat for 5 hours.
• Pull the chicken apart using two forks until it is shredded and keep warm.
• Mix together the coleslaw mix, mayonnaise, vinegar, sugar and salt and pepper until combined.
• Serve the pulled chicken on sweet rolls and top off with some creamy coleslaw.

Steps:

• Preheat broiler. In a large saucepan, mix first 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 8-10 minutes, stirring occasionally. Stir in chicken; heat through., Place buns on a baking sheet, cut side up. Broil 3-4 in. from heat until lightly toasted, 30-60 seconds., Remove tops of buns from baking sheet. Top bottoms with chicken mixture; sprinkle with cheese. Broil 3-4 in. from heat until cheese is melted, 1-2 minutes. Add bun tops.Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Steps:

• In a large bowl, mix brine ingredients, stirring to dissolve brown sugar. Reserve 1 cup brine for cooking chicken; cover and refrigerate., Place chicken in bowl with remaining brine; turn to coat chicken. Cover and refrigerate 18-24 hours, turning occasionally., Remove chicken from brine and transfer to a 3-qt. slow cooker; discard brine from bowl. Add reserved 1 cup brine and 1/3 cup liquid smoke to chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Discard cooking juices. Shred chicken with 2 forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns, with coleslaw if desired.

Steps:

• Shred chicken finely, and combine with barbecue sauce and honey in a microwave-safe bowl.
• Cover and heat in microwave for about 4 minutes or until hot, stopping to stir after about 2 minutes.
• Meanwhile, heat oven per package directions for rolls.
• Slice rolls horizontally into 2 large pieces with a large serrated bread knife. (Do not separate into individual rolls.).
• Replace top of roll and heat in oven per package directions.
• Remove from oven, remove top of roll and spread hot chicken mixture over bottom roll.
• Place the pickle slices evenly over the chicken, then replace roll top.
• Cut carefully into individual rolls, and serve.
• I find this method easier than trying to fill each roll individually.
• Makes 12 appetizer servings or 4 main dish servings.

Steps:

• Heat grill to medium.
• Finely grind the chicken breast, onion, garlic and ginger together and place in a medium bowl. Add the rice wine vinegar, soy sauce and sesame oil and mix thoroughly. Shape this mixture into 2 by 1-inch patties and let rest in the refrigerator for 5 minutes. Toast the brioche rolls, then grill the chicken patties for about 5 to 6 minutes over a medium heat. (Don't try to cook faster over high heat as the outside will be cooked and not the inside.)
• To finish, place 1 patty on the bottom of each toasted bun, top with cheese, sliced tomato, onion and iceberg lettuce and cover with the bun top.

Steps:

• In a small saucepan, combine ketchup, brown sugar, vinegar, mustard & Worcestershire sauce. Bring to a boil; reduce heat and simmer, stirring occasionally until sauce thickens, about 10 minutes. Pour sauce into a large bowl and set aside.
• Crumble the chuck & sirloin into a bowl, sprinkle with salt & pepper, and toss lightly to combine. Shape into 8 (3 inch) burgers, about 1/2 inch-thick.
• Preheat grill to medium-hot and oil grill rack. Grill onions for 5 minutes on each side, or until softened and browned. Transfer onions to bowl with sauce; toss to combine.
• Grill burgers, 3 to 4 minutes per side for medium-rare. (I took the sauce that was made & dressed each side as well) Top with cheese during the last 1 to 2 minutes of cooking time, with grill covered, to melt cheese. Remove burgers from grill. Grill buns cut sides down until toasted.
• To assemble burgers, top bottom halves of buns with lettuce, tomato slices, and burgers. Spoon on onions, and top each burger with 2 pieces of bacon and bun tops.