Treat your tastebuds to a flavor-packed journey with our delightful "Barbecue Chicken and Squash Sliders" recipe. This culinary adventure combines succulent barbecue chicken and tender squash, sandwiched between soft, fluffy slider buns. Get ready to elevate your taste buds with a symphony of tangy, sweet, and savory flavors, making these sliders the perfect addition to your next gathering or a delightful weeknight dinner.
Here are our top 7 tried and tested recipes!
BARBECUE CHICKEN SLIDERS
Thanks to rotisserie chicken, these cheesy, smoky sliders are a snap to make on a busy day. The special barbecue sauce really takes it up a notch. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 529 calories, Fat 23g fat (10g saturated fat), Cholesterol 106mg cholesterol, Sodium 1023mg sodium, Carbohydrate 42g carbohydrate (15g sugars, Fiber 1g fiber), Protein 36g protein.
BBQ CHICKEN SLIDERS RECIPE BY TASTY
Here's what you need: dinner rolls or Hawaiian sweet rolls, shredded cooked chicken, barbecue sauce, red onion, pepper jack cheese, fresh parsley, butter
Provided by Tasty
Categories Appetizers
Yield 12 sliders
Number Of Ingredients 7
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!
Nutrition Facts : Calories 266 calories, Carbohydrate 23 grams, Fat 11 grams, Fiber 1 gram, Protein 17 grams, Sugar 3 grams
BARBECUE CHICKEN AND SQUASH SLIDERS
Quick and easy barbecue chicken sliders with a boost of veggies in the sauce! Perfect for your summer meals!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, heat Sauce ingredients to boiling over medium heat, stirring frequently. Reduce heat; simmer 3 minutes, stirring frequently.
- Stir in chicken until evenly coated. Heat over low heat, stirring frequently, until hot.
- Spoon about 1/4 cup chicken mixture onto bottom of each bun; cover each with bun top.
Nutrition Facts : Calories 190, Carbohydrate 26 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Sandwich, Sodium 410 mg, Sugar 11 g, TransFat 0 g
BBQ SPAGHETTI SQUASH SLIDERS
Who needs meat to make a delicious slider? These vegetarian squash sliders are sweet, tangy and messy. If you can't find mini slider buns, slice hot dog buns into thirds.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degree F; line a baking sheet with foil.
- Halve the squash lengthwise and scoop out the seeds. Season the flesh generously with salt and brush with 1/4 cup of the barbecue sauce. Arrange flesh-side down on the prepared baking sheet and roast until tender and the squash strands are easily separated with a fork, 45 minutes to 1 hour. Let cool for a few minutes on the baking sheet.
- Meanwhile, whisk together the maple syrup, tomato paste, 2/3 cup of the vinegar, remaining 1/2 cup barbecue sauce, a pinch of salt and 1 cup water in a small saucepan. Bring to a boil, then reduce to a simmer and cook until thickened, 15 to 20 minutes. Keep warm.
- Mix together the mayonnaise, cabbage, onion and remaining 2 tablespoons vinegar in a medium bowl. Season with salt.
- Use a fork to separate the squash strands (keep them in the skins). Divide 1 1/4 cups of the sauce between the 2 halves and mix until the squash strands are coated. Season with salt.
- Slice the buns open about three-quarters of the way. Divide the cucumber slices among the buns. Fill each with a generous amount of the squash and top with some slaw. Serve with extra sauce on the side.
Nutrition Facts : Calories 250, Fat 2.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 510 milligrams, Carbohydrate 47 grams, Fiber 5 grams, Protein 9 grams, Sugar 18 grams
PULLED BBQ CHICKEN SLIDERS
Sink your teeth into these Carolina-style Pulled BBQ Chicken Sliders with creamy coleslaw on a delicious sweet roll bun.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 3h25m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 396 calories, Carbohydrate 340.2 g, Cholesterol 37 mg, Fat 12.8 g, Fiber 1 g, Protein 16.1 g, SaturatedFat 1.6 g, Sodium 745.7 mg, Sugar 12.8 g
BARBEQUE CHICKEN WITH GRILLED SQUASH
Steps:
- In a small bowl add all of the spice rub ingredients. Stir together with a fork until well blended. Reserve 3 tablespoons of the rub for the Grilled Brisket recipe. Sprinkle the remaining spice rub over the chicken parts until well coated.
- Preheat a grill pan over medium-high heat. Add the chicken and cook for 8 to 10 minutes per side. If using an outdoor grill, heat the grill on low. Arrange the chicken on the grill, cover and grill over indirect heat until cooked through about 10 to 15 minutes per side.
- While the chicken is grilling add all the barbeque sauce ingredients to a small pan and stir well to combine. Bring to a simmer over low heat and let cook for 5 minutes.
- Brush the chicken with the barbeque sauce. Cook for 3 minutes, flip and brush the other side of the chicken with remaining sauce and cook and additional 3 minutes. Let rest for 5 minutes before serving. Arrange the chicken on a serving platter and keep warm.
- Brush the squash with the canola oil and sprinkle with salt and pepper. Put on the grill and cook for 3 to 4 minutes per side over direct heat. Remove from the grill to a cutting board and cut into 1/2-inch thick slices. Transfer to a serving bowl and serve with the chicken.
BBQ (BARBECUE) CHICKEN SLIDERS
I came up with this recipe while thinking of ways to use some leftover rotisserie chicken. We loved these!
Provided by Ginny Sue
Categories Lunch/Snacks
Time 20m
Yield 12 sliders, 4 serving(s)
Number Of Ingredients 5
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.
Tips:
- Choose the right squash: Butternut squash is a popular choice for this recipe, but you can also use acorn squash, kabocha squash, or even zucchini.
- Roast the squash ahead of time: This will help to bring out its natural sweetness and flavor.
- Use a flavorful barbecue sauce: The sauce is what really makes these sliders special, so don't skimp on quality.
- Shred the chicken before cooking: This will help it to cook evenly.
- Toast the slider buns: This will give them a nice crispy texture.
- Serve the sliders with your favorite toppings: Some popular options include coleslaw, pickles, and onions.
Conclusion:
These barbecue chicken and squash sliders are a delicious and easy-to-make appetizer or main course. They're perfect for a party or potluck, and they're sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting recipe, give these sliders a try!
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