Chipotle BBQ Chicken Sliders Recipe

Ingredients

BBQ Chicken

• 2 cups shredded boneless skinless chicken breast
• 1 cup barbecue sauce

Chipotle Mayo

• 1/4 cup mayonnaise
• 1 chipotle pepper in adobo sauce
• 1/2 teaspoon sweet paprika
• 1 clove garlic, finely minced or crushed
• 1/2 tablespoon chopped cilantro
• pinch of salt

Sliders

• 12 count Hawaiian sweet rolls
• 12 slices cheddar cheese (orange)
• 1/3 cup thinly sliced red onion
• 1 tablespoon melted butter, plus more for serving
• chopped parsley and chives, for serving

Instructions

1. Turn the oven to low broil. Slice the Hawaiian rolls in half and place on a lined baking sheet. Toast the halves, cut side up, watching carefully, until golden brown and toasted. Remove from the oven and then lower the oven temperature to 350 degrees Fahrenheit.
2. Add the shredded chicken and barbecue sauce to a mixing bowl and stir until well combined.
3. Add the mayonnaise, chipotle pepper in adobo sauce, sweet paprika, garlic, chopped cilantro, and a pinch of salt to a food processor or blender. Blend until smooth and well combined, then transfer to a small bowl.
4. Brush the chipotle mayo on both sides of the toasted rolls. On the bottom halves of the rolls, place 6 slices of cheddar cheese, then layer on the barbecue chicken. Top the chicken with sliced red onion and then add the remaining 6 slices of cheddar cheese. Place the top halves of the rolls over the meat and cheese layers.
5. Brush melted butter over the top of the assembled rolls and cover the sheet pan with aluminum foil. Bake the covered rolls at 350 degrees Fahrenheit for 10 minutes.
6. Remove the foil from the sheet pan and bake the sliders for an additional 15 minutes until the cheese is fully melted and the rolls are golden brown and toasted on top.
7. Sprinkle chopped fresh chives and parsley on top. Cut the sliders and serve warm.

Notes

• Watch the rolls closely when toasting under the broiler to prevent burning.
• For a spicier mayo, add extra chipotle peppers or a dash of hot sauce.
• You can prepare the chipotle mayo in advance and refrigerate for up to 2 days.
• Use freshly shredded chicken from a roasted chicken for best texture and flavor.
• Butter can be brushed on the sliders before baking for a golden crust; substitute with olive oil for a lighter option.