We love these Super Simple BBQ Rotisserie Chicken Sliders for a quick dinner any day of the week. When I shop at Costco, I like to pick up a couple of their rotisserie chickens, they are big and the best price! Using rotisserie chicken that is already cooked for this recipe makes it a breeze. Serve it up with a side salad and some potato chips, baked beans maybe, and you’ve got a quick and filling meal.
Ingredients for BBQ Rotisserie Chicken Sliders:
- King’s Hawaiian rolls, one dozen, or your favorite
- 3 cups cooked rotisserie chicken
- 1 cup of your favorite BBQ sauce
- 1/3 red onion, thinly sliced
- 6 slices cheese, we used Pepper Jack
- 2 Tbsp. melted butter
- 2 tsp. onion powder
We used Sweet Baby Ray’s, and we like it, but I wouldn’t say it is our favorite BBQ sauce. I just buy it at Costco when it is on sale! King’s Hawaiian sweet rolls are not my favorite, but we like these savory butter rolls. Use what you like!
Let’s get this dinner started!
Preheat the oven to 350 degrees Fahrenheit. These BBQ Rotisserie Chicken Sliders come together quickly. First, you want to lightly butter a 9×13-inch baking dish. Then slice your rolls lengthwise. These King’s Hawaiian rolls are awesome because they are baked together so you can cut the whole roll “loaf” at one time rather than cutting individual rolls. Place the bottom rolls in the buttered baking dish.
CHICKEN HACK:
You can definitely make these BBQ Chicken Sliders with any chicken you have on hand. When we don’t have rotisserie chicken on hand, we will either boil or pressure cook some chicken breast and then shred it. Shredding meat with 2 forks is my LEAST favorite cooking task. We throw the cooked chicken in the bowl of our stand mixer and using the paddle attachment, pulse until the chicken is shredded as fine as we like. It is so quick and easy! Just make sure to watch it because it can go from shredded chicken to mush if you over-mix. You can also take the meat off your rotisserie chicken and shred it in the mixer, but we just chopped it this time.
Add your shredded or chopped chicken to a bowl and add a cup of your favorite BBQ sauce. Stir it in then spread it over the bottom buns in the pan.
Now add the red onion. My kids claim to “hate onions” but they didn’t notice them under the cheese. If you don’t like onions, feel free to leave them off.
Next, top with the cheese. We love to use provolone for this recipe because it melts so nicely. This time we used Pepper Jack because that is what we had on hand, and it also melts beautifully and adds a little extra flavor. After you add the cheese, you can add the roll tops.
SECRET SAUCE:
Just kidding! The sauce to top these BBQ Rotisserie Chicken Sliders is simply melted butter and onion powder. It is so simple and really adds something special to these little guys. Add the onion powder to the melted butter then just brush it onto the tops of the rolls.
COOKING TIP:
If you are starting with cold chicken, you will want to cover the dish with tin foil so the tops don’t get too brown before the middle of the sliders can heat up.
Bake the sliders for 15-20 minutes until the tops are golden brown and the middles are heated through. If you started with cold chicken and used foil, remove the foil after 15 minutes and continue baking.
These BBQ Rotisserie Chicken Sliders also make a great appetizer! We love them on game days. Don’t they look delicious?!
If you’re looking for another yummy slider recipe check out our Balsamic Dijon Ham and Swiss Sliders.
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BBQ ROTISSERIE CHICKEN SLIDERS
Equipment
- 1 9×13 inch baking dish
Ingredients
- 1 pkg King's Hawaiian Rolls one dozen, savory
- 3 cups rotisserie chicken shredded or cubed
- 1 cup bbq sauce your favorite
- 6 slices provolone or pepper jack cheese or enough to cover the top of chicken
- 1/3 red onion thinly sliced
- 2 tbsp salted butter melted
- 2 tsp onion powder
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Slice rolls in half and place bottoms into buttered 9×13 inch baking dish
- Add bbq sauce to chicken and stir together. Spread the chicken over the roll bottoms.
- Top the chicken with the red onion and cheese.
- Replace roll tops and brush with butter and onion powder mixture.
- Cover with tin foil and bake for 15 minutes.
- Uncover and bake an additional 5 minutes or until golden brown and heated through.
- Refrigerate any leftovers in an air-tight container for up to 3 days.
