Barbecue Chicken Sliders

Course Appetizer, Main Course, Poultry

Cuisine American, Southern

Keyword barbecue-chicken-bacon-sliders, barbecue-chicken-sliders

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 370kcal

1 1/2 lb boneless skinless chicken breasts
olive oil
1 Tbsp barbecue seasoning i.e. Applewood Maple, Mesquite, Barbecue Magic or your favorite brand
1 tsp lemon pepper
1/2-1 tsp garlic salt
12 brioche slider rolls cut in half and separated
12 slices sharp cheddar cheese or colby jack cheese cut in half
1 cup barbecue sauce thick works best
1/2 lb bacon cooked and sliced into 1 inch pieces
pickled jalapeno pepper slices well drained, optional
2 Tbsp butter
1 Tbsp honey
1/2 tsp garlic salt or granulated garlic
few dashes Worcestershire sauce
1 Tbsp sesame seeds
pickles and bamboo picks for serving

Preheat oven to 425°F. Drizzle chicken breasts with oil, sprinkling with barbecue seasoning, garlic salt and lemon pepper on all sides. Rub the seasonings into the chicken.
Place onto a baking sheet sprayed with cooking spray. Roast for 18-20 minutes or until a thermometer reaches 165°F. Set aside to cool then shred using 2 forks.
Assemble: Spray a 13x9 inch baking pan with cooking spray. Arrange bottom pieces of rolls in pan. Top with six 1/2 slices of cheese.
In a medium bowl toss the shredded chicken with the barbecue sauce. Once combined, spread barbecue chicken evenly over cheese.
Arrange bacon and jalapeno slices over the chicken then top with reserved cheddar cheese slices. Place top half of rolls over the final layer of cheese.
In a small bowl mix together melted butter, honey, garlic salt and Worcestershire sauce. Brush all over tops and sides of the rolls and sprinkle with sesame seeds.
Lay a piece of foil on top. Bake for 25 minutes. Uncover and bake for 5 minutes longer to brown tops.
Cut apart and serve immediately garnished with pickles and picks, if desired. Store leftovers in the refrigerator.

For a timesaver, you can use rotisserie chicken for the baked chicken in this recipe. Shred and season then toss with barbecue sauce.